B 核心素养 中华优秀传统文化
Fan Shenghua is one of the inheritors(继承人) of the West Lake Longjing tea roasting technique(炒茶技艺). He has been making Longjing tea for more than forty years.
Longjing tea leaves are famous for their colour, taste and shape.
“You have to touch the leaves with your hands to feel how much water is being removed(去除),” Fan said. “If too much is removed, the leaves will break into pieces; if not enough is removed, the tea will taste bitter.”
This traditional technique dates back to the Ming and Qing dynasties. It not only makes the tea taste good, but has also become an important part of Chinese tea culture.
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(漂浮) longer in water and tastes bitter.”
Fan is now teaching some young men. His son is one of them. “It’s a tradition. We need to pass it down,” he said.
()6. What will happen to the tea if the leaves have too much water?
A. They will go bad quickly.
B. They will break into pieces.
C. They will lose their fresh taste.
D. They will have a bitter taste.
()7. What does the underlined part “This traditional technique” in Paragraph 4 refer to?
A. Picking tea leaves.
B. Roasting tea leaves by hand.
C. Drinking tea in a traditional way.
D. Growing tea plants on the mountains.
()8. What does Fan think of making tea by machine?
A. It is easier than by hand.
B. It has a long history in China.
C. It makes tea taste better and better.
D. It becomes an important part of tea culture.
()9. What can we infer from the last paragraph?
A. Fan will open his own school.
B. Fan's son is learning the technique.
C. Fan's son studies tea culture by himself.
D. Fan is making this technique very popular.
()10. What's the best title for the passage?
A. Longjing tea roasting: A forty-year story
B. Tea culture: From Ming and Qing dynasties
C. Machine-made tea: Floating longer, tasting bitter
D. Making tea by hand: A tradition to pass down