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单选题
An ordinary English tea usually consists of ______.
A
either tea or food
B
both tea and food
C
only tea and milk
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参考解析
解析：
题目问的是：一次普通的英式茶点通常包括什么?根据文中第五句提到“Each person has a cup and saucer, a spoon ( 汤匙 ) and a small plate for bread-and-butter and cake”可知在喝茶的时候，会有一些像蛋糕、奶油面包等食品可知，选项B正确。
题目问的是：一次普通的英式茶点通常包括什么?根据文中第五句提到“Each person has a cup and saucer, a spoon ( 汤匙 ) and a small plate for bread-and-butter and cake”可知在喝茶的时候，会有一些像蛋糕、奶油面包等食品可知，选项B正确。
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考题
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Good tea, especially fresh tea, has a natural aroma like orchid or jasmine while poor tea smells stale.(翻译)
考题
—Which would you like, tea or milk?—_________A. Help yourself. B. What? I don’t like tea at all. C. Milk, please.
考题
单选题The last sentence of the first paragraph serves to illustrate which of the following about tea?A
The mistake that led to tea drinking’s ultimate elevation as a social graceB
The accidental and fortunate nature of how tea was discoveredC
The spreading seeds of the habit of drinking teaD
The link between tea and Zen Buddhist practice of pilgrimageE
The unusually rapid way that tea was developed into a beverage
考题
单选题An ordinary English tea usually consists of ______.A
either tea or foodB
both tea and foodC
only tea and milk
考题
单选题— Would you like some tea, please?— Yes, and I prefer tea ______ some sugar.A
toB
forC
withD
from
考题
单选题In England, tea is usually served ______.A
early in the morningB
early in the afternoonC
between four and five
考题
单选题The main purpose of this passage is to ______.A
Trace the historical progression of tea from its origins to the present day.B
Give brief highlights from the history of the cultivation of tea.C
Provide an anecdotal account how tea became a drink.D
Highlight some important elements of the history of preparing and drinking tea.E
Argue against the notion of tea drinking as a valid social art.
考题
问答题Practice 3 Tea, that most quintessential of English drinks, is a relative latecomer to British shores. Although the custom of drinking tea dates back to the third millennium BC in China, it was not until the mid-17th century that the beverage first appeared in England. The use of tea spread slowly from its Asian homeland, reaching Europe by way of Venice around 1560, although Portuguese trading ships may have made contact with the Chinese as early as 1515. It was the Portuguese and Dutch traders who first imported tea to Europe, with regular shipments by 1610. England was a latecomer to the tea trade, as the East India Company did not capitalize on tea’s popularity until the mid-18th century. Coffee Houses Curiously, it was the London coffee houses that were responsible for introducing tea to England. One of the first coffee house merchants to offer tea was Thomas Garway, who owned an establishment in Exchange Alley. He sold both liquid and dry tea to the public as early as 1657. Three years later he issued a broadsheet advertising tea at ￡6 and ￡10 per pound (ouch!), touting its virtues at “making the body active and lusty”, and “preserving perfect health until extreme old age”. Tea gained popularity quickly in the coffee houses, and by 1700 over 500 coffee houses sold it. This distressed the tavern owners, as tea cut their sales of ale and gin, and it was bad news for the government, who depended upon a steady stream of revenue from taxes on liquor sales. By1750 tea had become the favored drink of Britain’s lower classes. Taxation on Tea Charles II did his bit to counter the growth of tea, with several acts forbidding its sale in private houses. This measure was designed to counter sedition, but it was so unpopular that it was impossible to enforce it. A 1676 act taxed tea and required coffee house operators to apply for a license. This was just the start of government attempts to control, or at least, to profit from the popularity of tea in Britain. By the mJd-18th century the duty on tea had reached an absurd119%. This heavy taxation had the effect of creating a whole new industry-tea smuggling. Smuggling Tea Ships from Holland and Scandinavia brought tea to the British coast, then stood offshore while smugglers met them and unloaded the precious cargo in small vessels. The smugglers, often local fishermen, snuck the tea inland through underground passages and hidden paths to special hiding places. One of the best hiding places was in the local parish church! Even smuggled tea was expensive, however, and therefore extremely profitable, so many smugglers began to adulterate the tea with other substances, such as willow, licorice, and sloe leaves. Used tea leaves were also retried and added to fresh leaves.
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