谁能帮我翻译下面这段话 不要用谷歌有道或者百读 因为是给外宾做展示 翻译出来的他们根本听不懂

谁能帮我翻译下面这段话 不要用谷歌有道或者百读 因为是给外宾做展示 翻译出来的他们根本听不懂
翻译出来最好有专业的英语词汇 谢谢
1、烹煮泉水：当泉水煮到“虾目”转“鱼目”的“一沸水”,冲泡最为适宜.
　　2、沐霖瓯杯（孟臣沐霖、若琛出浴）：烫洗茶壶、盖瓯和茶杯（孟臣是明代紫砂壶制家,后人把名贵茶壶喻为孟臣；若琛清初人,以善制茶杯出名,后人把名贵茶杯喻为若琛）.
　　3、观音进轿（取茶）：用茶勺从茶罐中取出适量铁观音茶叶.
　　4、观音入宫（落茶）：把铁观音放入茶壶或盖瓯.用茶量约占茶具容量的三四分.
　　5、悬壶高冲（冲水）：把开水壶提高冲入茶壶或盖瓯,以使茶叶转动.
　　6、春风拂面（刮泡沫）：用壶盖或瓯盖轻轻刮去飘浮的白泡沫,使茶叶清新洁净.
　　7、瓯里酝香：茶叶冲水后,盖上瓯盖,浸泡1~1.5分钟,以使茶叶香气溢出.
　　8、细闻幽香（也叫梦里寻芳）：静嗅铁观音茶的香气.
　　9、三龙护鼎：用拇指、中指扶杯、食指压住瓯盖,拿起盖瓯,这样既稳妥又雅观.
　　10、行云流水：将盖瓯在茶盘边沿轻轻一抹,去掉附在瓯底的水滴.
　　11、关公巡城（出茶）：把茶水依次巡回注入并列紧靠的小茶杯里.
　　12、韩信点兵（点茶）：茶水倒到最后少许时,也要一点一点滴到各茶杯里.这样浓淡均匀,香淳一致.
　　13、赏色闻香（看茶）：认真观看杯中茶水的颜色.
　　14、品啜甘露（喝茶）：细致地品尝天真味道.

1、烹煮泉水：当泉水煮到“虾目”转“鱼目”的“一沸水”,冲泡最为适宜.
1, cooking spring: when spring until "shrimp eye" turn "pass" "a boiling water", pour most appropriate.
　　2、沐霖瓯杯（孟臣沐霖、若琛出浴）：烫洗茶壶、盖瓯和茶杯（孟臣是明代紫砂壶制家,后人把名贵茶壶喻为孟臣；若琛清初人,以善制茶杯出名,后人把名贵茶杯喻为若琛）.
2, MuLin ou cup (MengChen MuLin, if Chen bathing) : scald the teapot, cover ou and teacup (MengChen is folded in the Ming dynasty, the home of later generations rare teapot MengChen described; if Chen early qing dynasty, in the good people of famous, the rare cup later dubbed cup if Chen).
　　3、观音进轿（取茶）：用茶勺从茶罐中取出适量铁观音茶叶.
Three, the goddess of mercy into its (to take tea) : with tea spoon out the right amount from ChaGuan tieguanyin tea.
　　4、观音入宫（落茶）：把铁观音放入茶壶或盖瓯.用茶量约占茶具容量的三四分.
4, view sound into the palace (fall tea) : the tea into the teapot or cover ou. Use tea amount accounts for about three or four points of tea service capacity.
　　5、悬壶高冲（冲水）：把开水壶提高冲入茶壶或盖瓯,以使茶叶转动.
5, XuanHu high blunt (blunt water) : the KaiShuiHu improve into the teapot or cover ou, in order to make tea turn.
　　6、春风拂面（刮泡沫）：用壶盖或瓯盖轻轻刮去飘浮的白泡沫,使茶叶清新洁净.
6, the spring breeze stroke (blow bubble) : with lid or ou cover off gently floating white foam, make tea clean.
　　7、瓯里酝香：茶叶冲水后,盖上瓯盖,浸泡1~1.5分钟,以使茶叶香气溢出.
7, ou Yun in sweet: tea blunt water, cover ou cover, soak 1 ~ 1.5 minutes to make tea aroma overflow.
　　8、细闻幽香（也叫梦里寻芳）：静嗅铁观音茶的香气.
8, fine a faint fragrance smell (also called the dream found fang) : static smell tieguanyin tea aroma.
　　9、三龙护鼎：用拇指、中指扶杯、食指压住瓯盖,拿起盖瓯,这样既稳妥又雅观.
9, three dragon the tripod with thumb and middle finger helped cup, the index finger pressure live ou cover, took cover ou, such already safe and elegant.
　　10、行云流水：将盖瓯在茶盘边沿轻轻一抹,去掉附在瓯底的水滴.
10, clouds flowing water: will cover the ou in tea tray to edge and with a gently, remove the drops of water in the ou attached.
　　11、关公巡城（出茶）：把茶水依次巡回注入并列紧靠的小茶杯里.
11, the duke guan tour city (the tea) : the tea in turn into close to tour for small in the cup.
　　12、韩信点兵（点茶）：茶水倒到最后少许时,也要一点一点滴到各茶杯里.这样浓淡均匀,香淳一致.
12, han xin point soldier (tea) : tea out to the last a little, also want to one point one to each bit in the cup. Such shade even, sweet chun consistent.
　　13、赏色闻香（看茶）：认真观看杯中茶水的颜色.
13, enjoy color wen xiang (suspensions) : watching the color of tea cup carefully.
　　14、品啜甘露（喝茶）：细致地品尝天真味道.
14, product sip dew (tea) : careful taste innocent flavo