nntsuzu/KFTT huggingface dataset:
English: Contrastingly, many Chinese traditional musical instruments have been 'modernized' due to the influence of Western musical instruments.
Japanese: 西洋楽器の影響を受けて「近代化」したものが少なくない中国楽器とは対照的である。
English: It can be said that this resulted from the traditional Japanese esthetic philosophy, in which the idea that only simplicity can provide beauty, only simplicity can foster the soul and spirit, and only through simplicity people can approach God or Buddha, was reflected in the sound of music.
Japanese: 簡潔さの中にこそ美があり、そこにこそ魂、霊が宿り、神や仏に近づくという日本古来の美意識、思想が音に反映された現れといえる。
English: Examples include 'changes of tuning (modulation)' in the course of a piece in the case of the So and Shamisen (see Jiuta), or 'half-open finger holes' and 'changes of holding style' in the case of the Shakuhachi and Shinobue.
Japanese: 例：箏・三味線における「楽曲途中での調弦変更（『転調』）地歌を参照」)や、尺八・篠笛の「指穴半開」、「持ち替え」
English: Most Wagakki were produced by modifying the original instruments introduced from the Asian continent, except for those such as the Wagon, which have been present since the Yayoi period (it is unknown whether the Kokyu originated from the Asian continent).
Japanese: 弥生時代から存在する和琴(わごん)などを除き、ほとんどの楽器は中国大陸伝来(胡弓は不明)のものに変化が加えられたものである。
English: Major modifications include the adoption of materials that were easily available in Japan (however, imported materials, or Karaki (wood imported from China), were frequently used even during the Edo period for the Shamisen and Biwa), modifications to generate more delicate tones, and the above-described addition of 'harmonics.'
Japanese: 材料が日本国内で入手しやすいものに変えられていった点(ただし三味線や琵琶では江戸時代でも輸入材である唐木が使われたことが少なくない)と、より繊細な音色が出せるような改良、また前述の「倍音」の追加が主な変化である。
English: Because strings (silk strings) are used in stringed Wagakki and bamboo are used in wind Wagakki, the Wagakki, and even music played by them, are sometimes referred to as 'Ito-take or shi-chiku,' which means 'strings and bamboo.'
Japanese: 和楽器の場合、弦楽器は糸(絹糸)を用い、管楽器は竹でできているので、楽器、ひいては音楽を「糸竹(いとたけ・しちく)」と呼ぶこともある。
English: For this reason, even in Japan musical instruments were once referred to as 'Hachion,' but now they're commonly classified into three categories: 'Hajikimono' (stringed instruments), 'Fukimono' (wind instruments) and 'Uchimono' (percussion instruments).
Japanese: 日本でも古くはこれに従ったが、普通は「弾き物(弦楽器)」「吹き物(管楽器)」「打ち物(打楽器)」に分けることが多い。
English: As is the case with Western musical instruments, Wagakki can also be classified into four categories: stringed instruments, woodwind instruments, brass instruments and percussion instruments.
Japanese: 和楽器においても西洋楽器と同様に弦楽器、木管楽器、金管楽器、打楽器に分ける事はできる。
English: Ametsuchi no Uta (literally, song of heaven and earth) is a pangram, which contains all the kana (the Japanese syllabary) characters as syllables of song.
Japanese: 天地の歌（あめつちのうた）は、手習い歌の一つで、すべての仮名を歌い込んだもの。
English: Actually, Ametsuchi no Uta (Uta means a song) is not a song and it may be appropriate to be called as Ametsuchi no Kotoba (literally, words of heaven and earth), however, it is commonly called as Ametsuchi no Uta.
Japanese: 実態から言えば歌ではないので、天地の詞（ことば）という呼び方の方が適切であるが、天地の歌で通用している。
English: The first appearance as written reference to this song was in the Kutsukoburi no Uta (a suite of waka with acrostic technique) in which the syllables of Ametsuchi no Uta were quoted, picked up in a Shikashu (a private poetry collection) "MINAMOTO no Shitago's Poetry Book"(established during the middle to end of Heian period) written by MINAMOTO no Shitago (911-983).
Japanese: 文献上の初出は源順（みなもとのしたごう。911生-983没）の私家集である『源順集』（平安中後期成立）所収の沓冠（くつこうぶり）歌。
English: Because two kinds of characters to express the pronunciation of "ko" found in the ancient special Kana usage are not distinguished while エ of the row of ア in the gojuonzu (a "fifty-sound" syllabary chart) and エ of the row of ヤ are distinguished, Ametsuchi no Uta is thought to have been established in the beginning of Heian period (around A.D. 900).
Japanese: 上代特殊仮名遣のコの甲乙の区別は存在しないが、ア行のエとヤ行のエを区別している点から、平安初期（900年前後）の成立と見られる。
English: Following the structure of the Senjimon (a poem consisting of one thousand Chinese characters) in China, four nouns constitute one line of the poem at first, but it shows collapse already in the fifth line in terms of formality as verbs are used there and in addition meaningless words are placed in the sixth line; therefore it is hard to say this poem is a good piece.
Japanese: 中国の千字文を意識して1行に名詞が4語並ぶように作られているが、5行目で早くも動詞を使用するなど形式的にも破綻しており、6行目は無意味な語の羅列になっているなど、作品としての出来は決してよいとは言えない。
English: However, still Ametsuchi no Uta had been used mainly as a pangram until the late Heian period when The Iroha became popular, probably because there had been no appropriate alternatives until then.
Japanese: しかしながら、他に適当なものがなかったためか、いろは歌が普及する平安後期までは、もっぱら天地の歌が手習い歌として使用されていた。
English: Days related to Shinto or Buddhist deities such as their births, manifestations and oaths have been selected for ennichi, and religious or memorial services are held on these days.
Japanese: 神仏の降誕・示現・誓願などの縁（ゆかり）のある日を選んで、祭祀や供養が行われる日である。
English: The first ennichi of the year (or the first ones of the month), in particular, are specifically named by attaching the word "hatsu" (first) to the beginning of their names, for example, Hatsu-Tenjin (first ennichi for Michizane SUGAWARA enshrined at Tenmangu Shrines), Hatsu-Kannon (first ennichi for Kannon, or Goddess of Mercy), and Hatsu-Fudo (first ennichi for Fudo Myoo, or Acala, one of the Five Wisdom Kings); in cases of ennichi for the Chinese zodiac, they are referred to as Hatsu-Uma (first day of the Horse) and Hatsu-Mi (first day of the Snake).
Japanese: 特に、年の最初（または月の最初）の縁日を初（はつ）○○（初天神、初観音、初不動など。干支を縁日とする場合は初午、初巳など）と称する。
English: The last ennichi of the year are named by attaching the word "Osame no" (ending) or "Shimai" (last) to the beginning of the names.
Japanese: 年の最後の縁日を納め（おさめ）の○○または終い（しまい）○○と称される。
English: Since the modern era, ennichi has also often indicated the days when festivals (with many street stalls) are held at places such as shrines.
Japanese: 近代以降では、神社などで行われる祭り(露店などが多く出る)の日のことを指す場合も多い。
English: Incidentally, some of the stalls do not open for ennichi in the winter season; they open for ennichi from April to October, especially in the summer.
Japanese: なお、これらの一部は、冬季の縁日には出店しない（夏を中心に、4月～10月頃のみ出店する）。
English: Products at these street stalls are often inferior or sold for ten to hundred times as much as the original costs.
Japanese: こうした屋台で見られる商品は、粗悪品であったり、原価の数十～数百倍で販売されていることが多い。
English: It is a set of thin senbei of which one receives as many pieces as the number he or she wins on a roulette-like game seen in "densuke tobaku" (fake street gambling) and a sauce such as Otafuku sauce (a sauce produced by OTAFUKU SAUCE Co., Ltd.) or plum jam.
Japanese: -デン助賭博のようなルーレット状の籤で当選した枚数の薄い煎餅と、おたふくソース(調味料)や梅ジャム等各種「タレ」のセット。
English: Plastic masks of popular characters from animation, games, and tokusatsu (Japanese television dramas with special effects that usually feature superheroes) are sold.
Japanese: -プラスチック製のアニメ・ゲーム・特撮等の人気キャラクターのものを販売する。
English: Most of the scooped goldfish die in a day because they are basically unhealthy ones that have been excluded from the group of an expensive type of goldfish during the farming process; however, they will grow up to be fairly well-shaped goldfish if raised properly.
Japanese: 大抵は高級金魚養殖の選抜で間引かれた個体で、元々弱っていることが多いため一晩で死んでしまうことも多いが、育て方が上手だと結構良い形に成長する。
English: Male chicks of little commercial value are mostly sold as a means to getting rid of them from poultry farms.
Japanese: -養鶏場で商品価値の低い雄のひよこの処分手段として売られているケースが殆ど。
English: Some vendors used to spray chicks with some color and sell them as a "color chick"; once in a great while, furthermore, baby quails (also called as shimadori) were sold.
Japanese: スプレーで着色し「カラーひよこ」と称して売ったり、稀にウズラの子(シマドリとも)などを売るものもあった。
English: Kamaboko, whose main ingredient is pasted whitefish such as codfish or walleye pollack, is made by mincing whitefish meat, adding salt, heating and turning it into a gel on a wooden board (wood types such as fir or Abies veitchii, which have no odor, are preferred).
Japanese: 蒲鉾（かまぼこ）は、主としてタラスケトウダラなどの白身魚のすり身を主原料とし、塩分を加えて加熱することにより、木の板（臭みのないモミ、シラベなどの木が好まれる）の上にゲル化させて製造した魚肉練り製品。
English: The kamaboko like kanikama (crab-flavored kamaboko), which is made by imitating real foods in forms and textures, etc., is called 'fumi kamaboko' (flavored kamaboko).
Japanese: カニカマ（かに風味かまぼこ）など、形状や食感などを類似させ練り上げた蒲鉾のことを「風味かまぼこ」と呼ぶ。
English: As it simply requires slicing and is fuss-free, it's often served for breakfast.
Japanese: また、切り分けるだけで調理の手間がかからないため、朝食に用いられることも多い。
English: Kamaboko, slightly toasted and browned, has a slightly different flavor than the raw form; it tastes good together with beverages and is sometimes put into a chawan-musi (steamed-egg hotchpotch) as an embellishment.
Japanese: 軽く火を通して焦げ目を付けたものは生とは違った味わいがあり、酒の肴にするのも良く、また、茶碗蒸しに彩として入れることもある。
English: For its ingredients, kamaboko uses walleye pollack, drum, Nibe croaker, chicken grunt, big smelt-whiting, sablefish, pike conger, shark, golden thread and so on.
Japanese: 原料はスケトウダラ、（グチ）イシモチ、ニベ、イサキ、オオギス、ムツ、ハモ、サメ、イトヨリダイなどである。
English: The kamaboko with a wooden board uses only the white-meat part of whitefish, eschewing the red-meat part or the meat that's rust-colored due to blood.
Japanese: 板付き蒲鉾では白身魚の白身の部分のみを使用し、赤身や血合い肉は用いない。
English: This fish fillet is ground with a millstone, and sugar, salt, mirin (sweet cooking rice wine) and egg white are added to it and then kneaded together (adding salt causes it to become sticky by itself, but sometimes food additives such as thickening agents are added for easier molding).
Japanese: この身を石臼などですり潰し、砂糖、塩、みりん、卵白を加えて練り合わせる（本来、塩を加えて練ることで自然に粘り気が生じるのだが、後の整形をしやすくするために増粘安定剤などの食品添加物を加えることもある）。
English: In making the kamaboko with a wooden board, spatular-shaped instruments called 'tetsuki-boucho' (a kind of kitchen knife) are used in order to put the fish-meat paste on the 'kamaboko-ita' (the wooden board for kamaboko) in the form of a semicircle.
Japanese: 板付き蒲鉾は、練り合わせた身を「手付包丁」というへら状の道具を用いて、「かまぼこ板」に半円状に盛りつける。
English: Today, most of the kamaboko sold at mass retailers is automatically molded on conveyor-belt machinery.
Japanese: 近年、量販店などで市販されているものは、ベルトコンベア上で機械的に盛りつけられることも多い。
English: Some kamaboko, which is molded without putting its fish-meat paste on the wooden board, is heated by boiling or frying as well as steaming and roasting.
Japanese: 板に盛りつけず、そのまま成形し、蒸し・焼きの他に茹で・揚げ等で加熱されるものがある。
English: Boiled kamaboko is called 'hanpen' or 'tsumire,' and the fried version is called 'Satsuma-age' (in western Japan it's 'tenpura').
Japanese: 茹でたものはが半片やつみれに、揚げたものが薩摩揚げ（西日本では天ぷらとも呼ばれる）などとなる。
English: The texture of kamaboko, called 'ashi' (foot), determines its commercial value.
Japanese: かまぼこの歯応えは「足（あし）」と呼ばれ、かまぼこの商品価値を左右する。
English: This 'ashi' relates to the S-S bond (disulfide bond) in myosin, which makes up the muscle fiber in fish meat.
Japanese: この「足」は、魚肉の筋原繊維を構成するミオシンのS-S結合（ジスルフィド結合）が、関与している。
English: Generally, kamaboko is made by putting the fish-meat paste on the wooden board ('ita,' 'kamaboko- ita' or 'kara-ita') in the form of a semicircle, but the products vary from one province to another.
Japanese: 板（蒲鉾板、あるいは空板（からいた）と呼ばれる）の上に半円形にすり身を盛り付けて作った「板蒲鉾」が一般的であるが、地方によって特色がある。
English: Saiku kamoboko in the Oyashiro region of Shimane Prefecture has a long tradition and is famous for the 'hikidemono' used for weddings.
Japanese: 島根の大社地方を中心に古くから作り伝えられてきた細工蒲鉾は、婚礼（披露宴）の引出物として有名である。
English: This type of kamoboko is made by rolling the fish-meat paste in the form of a sheet like a 'dasimaki-tamago' (soup-flavored rolled egg), but the one with a wooden board is very rare.
Japanese: 板状にしたすり身をだし巻き卵のように巻いて作った物が主流であり、板付きのものはほとんど見られない。
English: There are varieties such as the one that rolls 'konbu or kobu' (kelp) into the product called 'kobu-maki' (kelp roll) or the one called 'aka-maki' (red roll) similar to 'naruto-maki' (naruto roll).
Japanese: 種類としては、コンブを巻き込んだ「昆布巻」（こぶまき）、鳴門巻きに似た「赤巻」（あかまき）などがある。
English: Originally, it was called 'konoha kamoboko' (leaf kamaboko), 'te-no-hira kamaboko' (palm kamaboko), 'hira kamaboko' (flat kamaboko) or 'sita kamaboko' (tongue kamaboko) according to its shape.
Japanese: その形状から、元は「木の葉かまぼこ」「手のひらかまぼこ」「平かまぼこ」「舌かまぼこ」などと呼ばれていた。
English: The Abe Kamaboko Company, which had started a business in Ichiban-cho, Sendai City in 1935, called it 'sasa kamaboko' after the family crest 'take ni suzume' (sparrows with bamboo) of the Date clan, the former lord of the Sendai Domain; subsequently, the name was gradually unified in the area of the former Sendai Domain.
Japanese: 仙台市一番町(仙台市)に1935年（昭和10年）創業した阿部蒲鉾において、旧仙台藩主伊達氏の家紋「竹に雀」のササに因んで「笹かまぼこ」と呼ぶようになってから、旧仙台藩地域で次第に名称が統一されていったという。
English: As it achieved a considerable market position as a souvenir sold at Sendai Station in Sendai City, which was a Shiten-Keizai toshi (an economically developed city where the branch firms or subsidiary firms converge), it is regarded nationally as a 'local product in Sendai City'; however, when considering the origin of the name (see 'Sendai') it's a 'local product of the former Sendai Domain.'
Japanese: 支店経済都市である仙台市の仙台駅で土産品としての地位を確立したため、全国的には「仙台市の特産品」との認識もあるが、名称の由来からも「旧仙台藩の特産品」である（→仙台参照）。
English: Thus the level of production is also high in Kesennuma City, Ishinomaki City, Shiogama City, which has Tokutei Daisanshu Gyoko (a specific third-kind fishing port or nationally important fishing port), or the seaports on the Pacific side in Miyagi Prefecture.
Japanese: 特定第3種漁港（全国的重要漁港）を擁する気仙沼市・石巻市・塩竈市のほか、宮城県内の太平洋沿岸の港町でも生産は多い。
English: Some companies now also use the trade name 'te-no-hira kamaboko' in order to differentiate themselves from Abe Kamaboko.
Japanese: なお、阿部蒲鉾との違いを出すため、現在も「手のひらかまぼこ」の商品名を用いる企業もある。
English: In the current production process, fish-meat paste is roughly molded in the wooden or iron frame in the form of a bamboo leaf, placed on a bamboo skewer and roasted; however, as a gift item the paste is delicately molded by hand.
Japanese: 現在の製法は、笹形の木枠あるいは鉄製枠にすり身を入れておおよそを成型し、贈答品などではその後手で細かな成形をする工程を入れて、竹串に刺して焼いて作られる。
English: Originally, in the prewar era, because the kamaboko didn't keep well, people dried it as a means of preservation and would scrape off portions of it to eat.
Japanese: 戦前、日持ちの悪かった蒲鉾を乾燥させ日持ちさせたものを削り食したことから由来。
English: As the shape was similar to the ear of 'gama' (cattail), it is said to have been called 'kamaboko.'
Japanese: その形が蒲（がま）の穂に似ていることから、「蒲鉾」と呼ばれるようになったとされる。
English: Because the 'ita kamaboko' molded on the wooden board appeared later, it was distinctly called 'chikuwa kamaboko.'
Japanese: 後に板の上に成形した「板蒲鉾」が登場し、区別のために「竹輪蒲鉾」と呼び分けていた。
English: However, while the original one lost the name 'kamaboko' and came to be called simply 'chikuwa,' 'ita kamaboko' lost the 'ita' and came to be called 'kamaboko.'
Japanese: しかし、元祖の方は「蒲鉾」が脱落して単に「ちくわ」となり、板蒲鉾の方は逆に板が外れて「蒲鉾」になった。
English: There is the description of the kamaboko placed on a bamboo skewer, which was served when FUJIWARA no Tadazane held a feast to celebrate his move to a new house in 1115 in 'Ruijuzatsuyosho' (the tome that dealt with traditional ceremonies, costumes and so on), written in the Heian period.
Japanese: 平安時代の『類聚雑要抄』には藤原忠実が永久3年（1115年）に転居祝いに宴会を開いた時の串を刺したかまぼこが載っている。
English: The industry group designates November 15 (1115) as Kamaboko Day because, currently, the date is regarded as the oldest date on which kamaboko appeared in the literature.
Japanese: これを確認できる最古の文献上のかまぼこであるとして、業界団体がその数字をとって11月15日を蒲鉾の日としている。
English: Allegedly, it was a great favorite of Hideyori TOYOTOMI and was served at Nobunaga ODA's last supper in Honno-ji Temple.
Japanese: 豊臣秀頼の大好物であったと伝えられ、本能寺での信長の最後の晩餐にも供された。
English: It is said that kamaboko was first sold as a commercial product during the Edo period or later.
Japanese: なお、かまぼこが商品として販売されるようになったのは江戸時代以降とされる。
English: Miyagi Prefecture produces the largest amount of kamaboko in Japan, accounting for ten percent of the market share nationwide (according to the Promotion Department of Food Industry in Miyagi Prefecture).
Japanese: 蒲鉾の生産量が日本で最も多いのは宮城県であり、全国シェアの10%を占める（宮城県食産業振興課発表）。
English: This is due to the cultural influence of the specialty food 'sasa kamaboko' in Miyagi Prefecture.
Japanese: この背景として、文化的には宮城県の名産品「笹かまぼこ」の存在が影響している。
English: From an industrial viewpoint, as in the list of fishing ports in Japan, there is the influence of the large-scale Tokutei Daisansyu Gyoko such as the fishing ports of Kesennuma, Ishinomaki and Shiogama, as well as the development of related marine-product processing industries.
Japanese: 産業的には、日本の漁港一覧であり、気仙沼漁港、石巻漁港、塩釜漁港のような大規模な特定第3種漁港の存在と、関連する水産加工業の発達が影響している。
English: So-called 'kamatoto' (kamatoto-buri, or feigning kamatoto) refers to the person (especially a woman) who tries to look cute by pretending to be ignorant or naïve, where he/she sees kamaboko and asks, 'Is this fish (toto)?'
Japanese: 俗にいう「かまとと」（かまとと振り）とは「かまぼこのことを『これは魚（とと）か』と聞く」ということから、無知・世間知らずを装ってかわいらしく見せる人（特に女性）を指す。
English: It is said to originate from the prostitutes in the Edo period, pointing at kamaboko, who would ask whether it was fish, pretending to be naive.
Japanese: 江戸時代に遊女が世間知らずを装うため、蒲鉾を指してこれが魚なのかと問うたことに由来するといわれる。
English: The railroad crossing in which the rail tracks are placed at a higher or lower level than the surrounding area, is called a 'kamaboko-gata (style) railroad crossing,' because the shapes are extremely swollen or depressed.
Japanese: 線路(鉄道)が周囲より高い場所または低い場所に設けられた踏切は、極端に盛り上がったり窪んだ形状になるため、かまぼこ型踏切といわれる。
English: The arch-like barracks set up in military garrisons and so on are sometimes called 'kamaboko barracks' due to their resemblance to kamaboko.
Japanese: 軍隊の駐屯地等に設置されたでアーチ状の兵舎のことがその形状からかまぼこ兵舎と呼ばれる場合がある。
English: Audio components that emphasize the midrange frequencies over high or low frequencies in their designs are called 'kamaboko-gata' (kamaboko style).
Japanese: オーディオにおいて、低音域と高音域が小さく、中音域が強調された音づくりをさしてカマボコ型という。
English: In bowling, when the lane oil is spread thickly on the central lane (slippery) and thinly toward the edges of the lane (not slippery), it's called 'kamaboko-gata' (kamaboko style).
Japanese: ボウリングでレーンオイルの乗り方が、レーン中央が厚め（滑りやすい）で左右が薄め（滑りにくい）の状態のことを「カマボコ型」と呼ぶ。
English: There had been an old custom of presenting hatsuho (the first crops) to their benefactors around that time when ears of early-ripening rice plants become ripe.
Japanese: この頃、早稲の穂が実るので、農民の間で初穂を恩人などに贈る風習が古くからあった。
English: The word 'tanomi' in Tanomi no Sekku is written in Japanese as 田の実, which literally means crops from the rice field, but this word can also be written as 頼み, which means reliance; therefore, the custom of giving presents to people you rely on spread not only among farmers, but also among buke (samurai families) and kuge (court nobles) as a means of expressing their gratitude for the kindness of their supporters.
Japanese: この「たのみ」を「頼み」にかけ、武家や公家の間でも、日頃お世話になっている（頼み合っている）人に、その恩を感謝する意味で贈り物をするようになった。
English: In and around hanamachi (fleshpot) such as Gion in Higashiyama Ward, Kyoto City, it is a traditional event conducted on August 1 (solar calendar) for geiko (young geisha) and maiko (apprentice geisha) to pay courtesy calls to ochaya (literally "teahouse" which refers to places where geisha entertain their guests) and shishotaku (residences of their masters who teach them various accomplishments).
Japanese: 京都市東山区の祇園一帯など花街では、新暦8月1日に芸妓や舞妓がお茶屋や芸事の師匠宅へあいさつに回るのが伝統行事になっている。
English: Since August 1, 1590 (August 30, according to the Gregorian calendar) was believed to have been the day when Ieyasu TOKUGAWA officially entered the Edo-jo Castle for the first time, the Edo bakufu (the Japanese feudal government headed by a shogun) designated the day as the second most important holiday after the New Year's day.
Japanese: また、徳川家康が天正18年8月1日（グレゴリオ暦1590年8月30日）に初めて公式に江戸城に入城したとされることから、江戸幕府はこの日を正月に次ぐ祝日としていた。
English: Since Meiji kaireki (changing of calendar in the Meiji period), hassaku has been celebrated on August 1 or one month later on September 1 (both by the solar calendar.)
Japanese: 明治改暦以降は、新暦8月1日や月遅れで9月1日に行われるようになった。
English: Green tea (ryokucha, green tea in English, lchá in Chinese) refers the one processed by heating treatment to prevent fermentation, within the tea in which produced from tea leaves.
Japanese: 緑茶（りょくちゃ、英語greentea、中国語リューチャーlchá）は、チャの葉から作った茶のうち、摘み取った茶葉を加熱処理して発酵を妨げたもの。
English: Most kinds of Japanese tea is green tea and it is most commonly drunk in Japan.
Japanese: 日本茶は、ほとんどが緑茶であり、日本でもっとも良く飲まれている茶である。
English: Most kinds of Chinese tea are also classified as green tea, including jasmine tea.
Japanese: 中国茶もジャスミン茶として飲まれるものを含み緑茶に分類される物が主流である。
English: Oolong tea and Pu-erh tea are considered relatively rare in China and they are not commonly drunk outside the production areas.
Japanese: 烏龍茶、プーアル茶などは、中国国内では比較的特殊な部類に入り、産地を離れると余り飲まない。
English: Major processes of making green tea are slightly different between Japan and China, leading to different flavors.
Japanese: 緑茶の製法は日本と中国では主流となっている方法がやや異なり、風味も異なる。
English: While the major process to stop fermentation is steaming in Japan, Kamairi (roast and roll method) is the major process in China.
Japanese: 日本では発酵を止めるために蒸すのに対し、中国では釜炒りを行うのが主流である。
English: Some kinds of green tea in Japan are made through the Kamairi process, such as Ureshinocha in Saga Prefecture and Aoyagicha near the border between Miyazaki and Kumamoto Prefectures.
Japanese: なお、日本国内でも佐賀県の嬉野茶（うれしのちゃ）や宮崎県・熊本県県境付近の青柳茶（あおやぎちゃ）の様に釜炒りの製法を取っているものがある。
English: Sometimes, so-called Aracha (unsorted green tea) is sold as "Aoyagi", it is necessary to make a distinction between such unfinished tea and refined Aoyagicha, which should be prepared by steaming, crumpling or drying, unpicked, half-finished products, or tea leaves (raw tea leaves) including stems, buds, and hard leaves,
Japanese: 未選別の中間加工品、茎・芽・硬葉等を含んだ茶葉（生葉）を蒸熱、揉み操作、乾燥等の加工処理を経て製造され仕上げ茶として再製する以前のいわゆる荒茶をそのまま販売する際に「青柳」と称する場合もあるので区別の必要なことがある。
English: Like green tea, the following kinds of tea are called unfermented tea: freshly-picked tea leaves heat treated in order to minimize oxidizing fermentation, which is caused by enzymes contained in fresh tea leaves.
Japanese: 緑茶のように茶葉収穫後に加熱処理を加え、茶葉自身に含まれる酵素による酸化発酵を極力抑えた物を不発酵茶と言う。
English: The heat treatment mentioned above is called Sassei (shāqīng), and the heat treatment conducted by steaming is called Josei (zhēngqīng).
Japanese: この場合の加熱処理を殺青（さっせい、shāqīng）と呼び、また、これを蒸製により行なった場合を特に蒸青（じょうせい、zhēngqīng）と呼ぶ。
English: In Japan, Sassei is mainly done by steaming process, while Sassei is quite unusual worldwide.
Japanese: 日本においては蒸製により殺青を行なうものが主流だが、世界的に見るとこれはかなり特殊な部類に入る。
English: However, green tea is mainly consumed in China and Japan, and in the old days, Sassei was frequently done in China.
Japanese: ただし、緑茶の消費は中国と日本が主であり、古来は中国においても殺青は盛んに行なわれていた。
English: There are other methods as; roasting (Kamairi), boiling (for Bancha [coarse tea], etc.), baking, sun drying (exposure to sunlight).
Japanese: この他、炒製（釜炒り）、煮製（番茶類）、焼製、晒青（日光に曝す）などによる方法がある。
English: There is a group of tea drinks designated post-fermentation tea (Kurocha), using the activities of microorganisms after treating tea leaves the same way as green tea.
Japanese: 緑茶同様に茶葉を処理した後、微生物の作用を持って発酵させた後発酵茶（黒茶）と呼ばれる一群の茶飲料が存在する。
English: Jasmine tea, which is green tea flavored with dried jasmine petals, is classified as flower tea, flavored tea.
Japanese: ジャスミン茶は、緑茶に乾燥させたジャスミンの花弁を入れて香りを付けたものであるが、分類上は花茶、着香茶に入る。
English: In Japan, it was common to drink hot tea with sushi or with sweets or after meals.
Japanese: 日本では、寿司や菓子とともに、あるいは食後に、熱い茶を飲むのが一般的だった。
English: Recently plastic bottles of green tea have become popular and more people have become health conscious, and as a result, more people drink iced tea outdoors or during exercise just like drinking water or soft drinks.
Japanese: 近年、ペットボトル入りの緑茶の普及と健康志向の高まりで、水やジュースなどと同じ感覚で屋外や運動中に冷えた茶を飲む例が増えている。
English: Beverage makers sell their products, using "calorie-free" or "catechin effects" as their catch phrases; there are also green tea booms in Europe, America and Asian countries.
Japanese: 飲料メーカーは「ノンカロリー」「カテキン効果」などを宣伝文句に販売し、欧米やアジア諸国でも緑茶ブームが起きている。
English: Production (cultivation, harvest)=>steaming=>primary process of drying and rolling=>crumpling up leaves=>secondary process of drying and rolling=>final process of drying and rolling=>drying process=>sieving and cutting=>separating process of stalks and branches(=>extraction)
Japanese: 生産（栽培、収穫）⇒蒸熱⇒粗揉⇒揉捻⇒中揉⇒精捻⇒乾燥⇒篩分と切断⇒木茎分離（⇒抽出）
English: In short, the process for producing Japanese green tea is steaming, crumpling up harvested leaves, and then drying and fixing their shapes.
Japanese: 簡単に言うと、収穫した茶葉を蒸して揉み潰し、茶葉の型を整えつつ乾燥する、という工程の並びになる。