最近以三款茶参加位于比利时的国际评鉴。根据规定，可向评委提三个问题。在翻译成英文时，对比了有道、百度、百度GPT几个工具，基本都可译出原意。与前几年相比，进步令人惊喜。

以下为三个问题及综合翻译，供各位指正。

1.云南普洱茶素有一山一味、一寨一味的说法。本款“定青山”普洱生茶原料来自以苦味著称的老曼峨寨，这样滋味特点的普洱茶您是否接受？有何建议？

Yunnan Pu'er tea has a saying that every mountain and every village has its own flavor. The raw tea material of this "Dingqingshan" Pu'er tea comes from Laoman'e Village, which is famous for its bitter taste. Do you accept Pu'er tea with such taste characteristics? What are your suggestions?

2.普洱茶的泡法特别是浸泡时间对其滋味呈现影响很大。本款茶建议5秒、5秒、10秒、10秒、20秒、30秒、1分钟和3分钟的出汤时间控制，您认为合理吗？有何建议？

The brewing method of Pu'er tea, especially the soaking time, has a great influence on its taste. This tea suggests 5 seconds, 5 seconds, 10 seconds, 10 seconds, 20 seconds, 30 seconds, 1 minute and 3 minutes of soup time control. Do you think it is reasonable? What are your suggestions?

3.普洱茶有越陈越醇之说。目前可见和品鉴的茶最早的为清代百年贡茶。您怎么看新茶和陈茶？西方人更喜欢普洱茶新茶还是老茶？

There is a saying that Pu'er tea becomes more and more mellow as it ages. The earliest tea that can be seen and tasted is the hundred-year-old tribute tea of the Qing Dynasty. What do you think of new tea and old tea? Do westerners prefer new tea or old tea?