1. A grade of Chinese black tea, obtained from the fifth and largest leaf gathered from a shoot tip of a tea plant. 
   功夫茶中国的一种浓茶，茶叶采自茶树顶部第五片和最大的一片叶子
2. Tea leaves contain more caffeine (2.7 to 4.6 percent of the dried green tea leaf ) than does roasted coffee. But the concentration in the beverage averages somewhat less in tea. 
   茶叶含有比焙炒咖啡更多的咖啡因(占干绿茶叶的2.7~4.6%)，但在饮料方面，茶中的咖啡因平均浓度却稍低。
3. Another phenolic constituent is tea, theogallin, accounts for approximately 1 percent of the dry weight of the leaf. Chlorogenic acid, also a phenolic compound, is a minor constituent in tea. 
   茶叶中另一酚类组分是3-邻-没食子酰奎尼酸，它约占茶叶干重的1%。同属酚类化合物的绿原酸在茶叶中是次要成分。
4. Tea leaves are extraordinarily rich sources of a group of compounds known as polyphenolic substances, which account for almost one-third of the weight of dried leaf. 
   茶叶是一组称为多酚物质的化合物的非常丰富来源，这类物质几乎占了干茶叶重量的三分之一。
5. The concentration of phenolic substances is greatest in the bud and the first leaf of the harvested tea shoot, is progressively less in leaves 1 to 3 and is least in the stem. 
   在采摘下来的幼苗中，幼芽和头一片叶子中的酚类物质含量最高，从第一片到第三片叶子，酚类物质依次减少，茶梗中的含量最少。

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