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Oolong tea is partially fermented, so it has the most difficult tea processing.(翻译)
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更多 “ Oolong tea is partially fermented, so it has the most difficult tea processing.(翻译) ” 相关考题
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Most Chinese like to drink tea. But some prefer coffee ________ tea.
A.toB.withC.forD.against
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“请问您要红茶吗?”用英语最妥当的表述是()。A、Would you like green tea?B、Would you like jasmine tea?C、Would you like oolong tea?D、Would you like black tea?
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There are four basic steps to selecting quality tea.1.Observe.Good or fresh tea is bright in colour and tight in shape, but poor tea is loose and dull.The leaves should be dry enough to make a rustling noise in the palm.2.Smell.The fragrance of the tea should be pure without a burnt taste or sour smell.Good tea, especially fresh tea, has a natural aroma like orchid or jasmine while poor tea smells stale.3.Taste.You can taste the leaves by chewing them carefully.Good tea leaves have a fresh mellowness.You can also infuse some tea to see if the leaves extend smoothly and sink slowly to the bottom.Good tea liquor is emerald green or golden.It has a little bitterness with a lasting sweet aftertaste.Stale tea liquor has an unpleasant smell and is dark brown in colour.4.See the infused tea leaves.The infused tea leaves should be even without impurity.After you buy good tea, keep it in a dry, cool place and avoid direct sunshine.An airtight container is a good choice.Avoid putting teas of different aromas too close.Choose the best answer A, B, C or D to complete each statement based on Passage B.16.The colour of good or fresh tea should be _____.A.darkB.brownC.dullD.bright17.The fragrance of tea should be _____ without a burnt taste or sour smell.A.pureB.naturalC.freshD.bitter18._____ tea liquor has an unpleasant smell and is dark brown in colour.A.StaleB.FreshC.QualityD.Good19.The infused tea leaves should be _____ without impurity.A.naturalB.sweetC.bitterD.even20.Good tea must be kept in a _____.A.dry and cold placeB.dry and cold place with a little sunshineC.dry and cool place with direct sunshineD.dry and cool place without direct sunshine
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There are mainly six types of tea in the traditional Chinese concept, namely, black tea, green tea, white tea, oolong tea, yellow tea and dark tea.Black tea is fully fermented, so its leaves and tea soup are red.The flavour and aroma of black tea are rich and robust with a little bitterness.Famous black tea includes Qimen black tea, Tanyang Gongfu, etc.Green tea is non-fermented and the tea soup is green.It has a more delicate and fresher flavour than black tea.Famous green tea includes West Lake Longjing Tea, Bi Luo Chun Tea, etc.White tea, originated in Fujian Province, is probably the rarest tea.It is slightly fermented, just left to dry as it is.White tea has a lighter colour than other types of tea with a subtle flavor.One of the most famous white teas is White Tip Silver Needle.Oolong tea is partially fermented and has the most difficult tea processing.The result is a distinctive flavour, which combines the freshness of green tea and the mellowness of black tea.Famous oolong tea includes Tie Guan Yin, Da Hong Pao, etc.Yellow tea is relatively unknown.It is fermented.In the tea processing, the leaves are mounded and dried by the heat of fermentation.The flavour is close to green and white teas.Famous yellow tea includes Junshan Yinzhen, Huoshan Huangya, etc.Dark tea is post-fermented, which gives the leaves a dark black colour.The tea soup has a strong aroma with a thick and robust flavour.Famous dark tea includes Hunan dark tea, Yunnan Pu-erh tea, etc.Choose the best answer A, B, C or D to complete each statement based on Passage B.11._____ tea is non-fermented.A.YellowB.GreenC.BlackD.White12._____ tea is slightly fermented and the rarest kind of all.A.GreenB.WhiteC.YellowD.Black13._____ tea is partially fermented and combines the freshness of green tea and the mellowness of black tea.A.WhiteB.BlackC.YellowD.Oolong14.The flavour of _____ tea is similar to green and white teas.A.whiteB.blackC.yellowD.oolong15.The soup of _____ tea has a strong aroma with a thick flavour.A.whiteB.blackC.yellowD.dark
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Is it the different types of tea plants that determine the colour and aroma of tea? The answer is no.Actually, it is the processing of tea that finally decides the tea types.For example, black tea requires 100% oxidation and green tea requires almost no oxidation.So tea processing is quite an important factor in the production of tea.Anyway, the normal processing of tea includes the following four basic steps:1.New leaves are spread in order to reduce water content until they are pliable enough to be rolled.This process is called withering.2.The second step is rolling the withered leaves.Oils and extra moisture are released.This process can be done with machinery or by hand.3.The third step is called oxidation or fermentation.In this process the leaves turn from green to bright copper in colour.This step decides what type of tea we want.4.The last step is drying the leaves to stop the oxidation process.The leaves should be dried thoroughly without burning.Decide each statement is T (true) or F (false) based on Passage B.6.The processing of tea decides the tea types.7.Green tea requires a little oxidation.8.Withering makes the tea leaves release oils and water.9.Rolling the withered leaves can be done only with machinery.10.Burning the leaves is the last step of tea processing.
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Tea drinking is a habit that greatly benefits mankind.It enables people to drink the amount of water necessary for the body.Drinking it hot warms the stomach, sooths and refreshes the inner man, and acts as an aid to digestion.Research has shown that drinking tea may help to protect against heart disease, stroke, diabetes and certain cancers, slow down aging and strengthen the immune system.It can also encourage weight loss and improve oral health.It is believed that many other health benefits of different types of tea will be discovered in the future.That will be an exciting time for tea drinkers.A few tips are provided to get the most out of tea drinking and avoid its side effects on health:1.Drink a cup of tea a few times a day.In green tea drinking cultures, the usual amount is three cups per day.2.To bring out the catechins in tea, allow it to steep for three to five minutes.3.Drink freshly brewed tea.4.Give tea several minutes to cool off before sipping.5.Drink tea between meals.Choose the best answer A, B, C or D to complete each statement based on Passage B.26.Tea drinking is a ______ habit.A.badB.harmfulC.healthyD.unhealthy27.Drinking tea has ______ health benefits.A.noB.a fewC.fewD.many28.Many health benefits of different types of tea _____ known.A.wereB.areC.will beD.have been29.It is good to drink _____ of green tea per day.A.a cupB.two cupsC.three cupsD.several cups30.It is good to drink tea _____.A.before mealsB.after mealsC.between mealsD.at meals
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Many tea lovers go to the teahouses to have tea, meet friends, tell life stories and share information.(翻译)
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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
汉译英：“花茶；碳化硅”，正确的翻译为（ ）。
A.scented tea：silicon carbide
B.silicon carbide：scented tea
C.scented tea：salted cucumber
D.salted cucumber；silicon carbide
考题
An interesting project called Blue Zones is recording the lifestyle secrets of the communities?with the highest concentrations of centenarians in the world．
The people in the five regions in Europe,Latin America,Asia and the US that live to be 100?have a lot going for them．Genes probably play a small role,but these folks also have strong social?ties,tightly-knit families and lots of opportunities to exercise．
As we?were examining the dietary secrets of the Blue Zones,as described in author Dan?Buettner′s latest book,The Blue Zones Solution,we were struck by how essential tea drinking is in?these regions．In fact,Buettner′s Blue Zones Beverage Rule—a kind of guideline summarized from?his 15 or so years of studying these places—is:“Drink coffee for breakfast,tea in the afternoon,wine?at 5 p．m．”
Science has plenty to say about the healthful virtues of green tea．Researchers are most enthusi-astic about the components in green tea,as well as foods like cocoa．Why might they help so many?Okinawans in Japan break 1007 Some components in green tea can lower the risk of stroke,heart?disease and several cancers．One review study also found that drinking green tea can slightly improve?metabolism(新陈代谢)．
If you find yourself on the island of Ikaria,the Greek Blue Zone in the middle of the Aegean,you won′t be offered any tea made with tea leaves．Instead,Ikarians typically make their daily cup of?tea with just one fresh herb that they have picked themselves that day—either rosemary,wild sage,oregano,marjoram,mint or dandelion,all plants that may have anti-inflammatory(消炎的)properties,which may help lower blood pressure．This could explain Ikaria′s very low dementia(痴呆)rate,since high blood pressure is a risk factor for the disease．
What might be the best title of the passage?《》（）A.Tea-Drinking Tips
B.Lifestyle Secrets of Ikarians
C.Tea-Drinking Ceremony in Okinawa
D.Blue Zones Solutions
考题
Most Chinese like to drink tea．But some prefer coffee__________tea．A.to
B.for
C.with
D.against
考题
An interesting project called Blue Zones is recording the lifestyle secrets of the communities?with the highest concentrations of centenarians in the world．
The people in the five regions in Europe,Latin America,Asia and the US that live to be 100?have a lot going for them．Genes probably play a small role,but these folks also have strong social?ties,tightly-knit families and lots of opportunities to exercise．
As we?were examining the dietary secrets of the Blue Zones,as described in author Dan?Buettner′s latest book,The Blue Zones Solution,we were struck by how essential tea drinking is in?these regions．In fact,Buettner′s Blue Zones Beverage Rule—a kind of guideline summarized from?his 15 or so years of studying these places—is:“Drink coffee for breakfast,tea in the afternoon,wine?at 5 p．m．”
Science has plenty to say about the healthful virtues of green tea．Researchers are most enthusi-astic about the components in green tea,as well as foods like cocoa．Why might they help so many?Okinawans in Japan break 1007 Some components in green tea can lower the risk of stroke,heart?disease and several cancers．One review study also found that drinking green tea can slightly improve?metabolism(新陈代谢)．
If you find yourself on the island of Ikaria,the Greek Blue Zone in the middle of the Aegean,you won′t be offered any tea made with tea leaves．Instead,Ikarians typically make their daily cup of?tea with just one fresh herb that they have picked themselves that day—either rosemary,wild sage,oregano,marjoram,mint or dandelion,all plants that may have anti-inflammatory(消炎的)properties,which may help lower blood pressure．This could explain Ikaria′s very low dementia(痴呆)rate,since high blood pressure is a risk factor for the disease．
According to Paragraph?3,what is the recommended time for tea drinking?《》（）A.In the morning．
B.Any time of a day．
C.In the early evening．
D.In the afternoon．
考题
将The rows of tea trees，the grace of tea girls，and the sound of tea songs send you to the idyllic and pastoral countryside and make you forget to return译为“郁郁茶园，亭亭茶女，悠悠茶歌，将让你回归田园，流连忘返”，使用了什么翻译技巧？（）A、逐字翻译B、四字格套用法C、增译法
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The glass bottle is most suitable formaking（）.A、Oolong teaB、scented teaC、Lap sang Sou chong teaD、Green tea
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单选题将The rows of tea trees，the grace of tea girls，and the sound of tea songs send you to the idyllic and pastoral countryside and make you forget to return译为“郁郁茶园，亭亭茶女，悠悠茶歌，将让你回归田园，流连忘返”，使用了什么翻译技巧？（）A
逐字翻译B
四字格套用法C
增译法
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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