| Abstract | 第3页 |
| 摘 要 | 第4-6页 |
| Chapter 1 Introduction to the Practice | 第6-10页 |
| 1.1 Task Description | 第6-7页 |
| 1.1.1 Research Background | 第6页 |
| 1.1.2 Purpose and Significance of this Practice | 第6-7页 |
| 1.2 Brief Introduction to Source Text | 第7-8页 |
| 1.2.1 Content of Chinese Tea Culture | 第7-8页 |
| 1.2.2 Language Features of Source Text | 第8页 |
| 1.3 Structure of the Report | 第8-10页 |
| Chapter 2 Translation Process | 第10-23页 |
| 2.1 Before Translation | 第10-17页 |
| 2.1.1 Theoretical Preparation | 第10-15页 |
| 2.1.2 Practical Preparation | 第15-17页 |
| 2.2 While Translation | 第17-20页 |
| 2.3 Post Translation | 第20-23页 |
| 2.3.1 The Control of Translation Quality | 第20-21页 |
| 2.3.2 Post Review | 第21-23页 |
| Chapter 3 Translation Difficulties and Strategies in Case Study | 第23-51页 |
| 3.1 Difficulties in Translation of Tea Culture | 第23-29页 |
| 3.1.1 Difficulties in Translation of Tea’s Names | 第24-26页 |
| 3.1.2 Difficulties in Translation of Tea’s Characteristics | 第26-28页 |
| 3.1.3 Difficulties in Translation of Culture-loaded Words and Classical Chinese | 第28-29页 |
| 3.2 Strategies in Coping with the Difficulties | 第29-49页 |
| 3.2.1 Literal Translation for Tea’s Names and Culture-loaded Words | 第29-36页 |
| 3.2.2 Transliteration for Tea’s Names and Proper Names | 第36-44页 |
| 3.2.3 Free Translation for Tea’s Characteristics | 第44-49页 |
| 3.3 Summary | 第49-51页 |
| Chapter 4 Conclusion | 第51-54页 |
| 4.1 Major Findings, Reflections and Limitations of the Practice | 第51-53页 |
| 4.2 Suggestions for Future Research | 第53-54页 |
| References | 第54-56页 |
| Appendix | 第56-92页 |
| Appendix ⅠSource Text | 第56-69页 |
| Appendix Ⅱ Target Text | 第69-89页 |
| Appendix Ⅲ Glossary of Terms | 第89-92页 |
| Acknowledgements | 第92-93页 |
| Publications | 第93页 |
