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(A)
Fan Shenghua is one of the inheritors(继承人) of the art of frying Longjing tea. He has been frying Longjing tea for more than forty years. His rough(粗糙的) hands are a reminder of hard work.
“You really have to touch the leaves with your hands to see how much water should be removed(去除),” Fan said. “If too much is removed, the leaves will break into pieces; if not enough is removed, the tea will have a bitter taste(苦味).”
This traditional technique dates back to the Ming and Qing dynasties. It not only ensures the quality of the tea, but also is an important part of Chinese tea culture. “Longjing tea leaves are famous for their colour, taste and shape. Only by hand can we make the best of them, and it’s like making a work of art,” Fan said.
These days, however, more people are using machines to do the job. “It’s easier, but the quality is not as good,” Fan said. “Machine-made tea floats longer in water and tastes more bitter.”
Fan is now teaching students. His son is one of them, who studied tourism at university. Fan teaches his son the skill and hopes it will become his career. “It’s a tradition. We need to pass it down. However, young people have their own ideas,” said the father.
(
A. They will go bad quickly.
B. They will easily break into pieces.
C. They will change their colour.
D. They will make the tea taste bitter.
(
A. Picking tea leaves.
B. Drinking tea in a traditional way.
C. Frying tea leaves.
D. Using machines to heat tea leaves.
(
A. It can’t ensure the quality of the tea.
B. It might make tea leaves heavier.
C. It does not save the energy at all.
D. It costs more money than before.
(
A. Fan’s son studied tea culture in college.
B. Fan has made this technique popular worldwide.
C. Fan will open his own school to teach this technique.
D. Fan’s son is learning how to fry tea leaves by hand.
Fan Shenghua is one of the inheritors(继承人) of the art of frying Longjing tea. He has been frying Longjing tea for more than forty years. His rough(粗糙的) hands are a reminder of hard work.
“You really have to touch the leaves with your hands to see how much water should be removed(去除),” Fan said. “If too much is removed, the leaves will break into pieces; if not enough is removed, the tea will have a bitter taste(苦味).”
This traditional technique dates back to the Ming and Qing dynasties. It not only ensures the quality of the tea, but also is an important part of Chinese tea culture. “Longjing tea leaves are famous for their colour, taste and shape. Only by hand can we make the best of them, and it’s like making a work of art,” Fan said.
These days, however, more people are using machines to do the job. “It’s easier, but the quality is not as good,” Fan said. “Machine-made tea floats longer in water and tastes more bitter.”
Fan is now teaching students. His son is one of them, who studied tourism at university. Fan teaches his son the skill and hopes it will become his career. “It’s a tradition. We need to pass it down. However, young people have their own ideas,” said the father.
(
D
)26. According to Fan, what will happen to tea leaves if there is too much water in them?A. They will go bad quickly.
B. They will easily break into pieces.
C. They will change their colour.
D. They will make the tea taste bitter.
(
C
)27. What does the underlined word “It” in Paragraph 3 refer to?A. Picking tea leaves.
B. Drinking tea in a traditional way.
C. Frying tea leaves.
D. Using machines to heat tea leaves.
(
A
)28. What does Fan think of frying tea leaves with machines?A. It can’t ensure the quality of the tea.
B. It might make tea leaves heavier.
C. It does not save the energy at all.
D. It costs more money than before.
(
D
)29. What do we know from the last paragraph?A. Fan’s son studied tea culture in college.
B. Fan has made this technique popular worldwide.
C. Fan will open his own school to teach this technique.
D. Fan’s son is learning how to fry tea leaves by hand.
答案:
26.D 27.C 28.A 29.D
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