chapter 1 basic knowledge of tea art （拓展知识 2：茶叶品质）
chapter 1 basic knowledge of tea art
1、who first discovered tea in ancient china ? a、lu yu b、wang bao c、zhao ji d、shennong
2、who wrote the classic of tea ? a、lu yu b、wang bao c、zhao ji d、shennong
3、green tea is and features clear liquor and green leaves. a、fully-fermented b、non-fermented c、semi-fermented d、post-fermented
4、the sentence “you can smell the atmosphere of spring in chinese scented tea” popular in foreign countries is to praise . a、jasmine tea b、green tea c、black tea d、floral tea
5、white tea is a chinese special treasure. it is tea. a、fully-fermented b、non-fermented c、semi-fermented d、lightly fermented
6、tea disks were replaced by loose leaf tea in the dynasty. a、ming b、tang c、han d、qing
7、dark tea is a tea. a、fully-fermented b、non-fermented c、semi-fermented d、post-fermented
8、whisking tea was very common in the dynasty(ad 960-1279). a、song b、tang c、han d、ming
9、in the song dynasty, the froth on the tea should be pure in color, lasting, slender and balanced. the longer the liquid is hidden under the froth, the better the quality of the tea. a、white b、black c、red d、yellow
10、in order to highlight the color of the tea, use a teacup. the teacup should be deep and with a large width. a、black b、white c、red d、yellow
11、is one of six basic teas. the leaves are edged red. thirty percent of the leaf is red and seventy percent is green. a、green tea b、black tea c、oolong tea d、dark tea
12、you‘re my cup of tea. 你是我的一杯茶.
13、the economic development during the tang dynasty led the production and sale of tea leaves to reach unparalleled heights. during this period both tea and the social culture of china developed rapidly.
14、the tang dynasty usually brewed tea from steamed tea disks. they focused on the technique of boiling tea.
15、the quality of the water is very important in boiling tea. spring water is the best. river water second and well water is the worst.
16、during the tang dynasty, the production scale expanded greatly. the technique of tea production became even more refined. the famous dragon and phoenix tea disk was produced at that time.
17、emperor qianlong was the author of the book, da guan theories of tea. he was the first emperor in history to write a book on tea.
18、the japanese art of matcha was born from the song dynasty’s whisking tea.
19、in 1381, the first emperor of the ming dynasty, zhu yuanzhang promoted the development of loose tea leaves.
20、the earliest recorded method of brewing gongfu tea is in the reign of qianlong emperor of the qing dynasty.
21、tea can be classified by tea processing technology, season, level, shape, or sales.
22、black tea is -fermented. it can be further classified as small species black tea, congou black tea and broken black tea.
23、“tea for ” is kept as a long tradition in china.
24、tea was divided into six basic teas and re-processing tea, namely: green tea, black tea, oolong tea, yellow tea, tea and dark tea and reprocessed tea, that is, scented tea and so on.
25、the main production processes of black tea are composed of four stages, namely: , rolling, fermentation, and drying.
26、oolong tea is also known as -fermented tea.
27、tea is the type of tea with the longest history, the hugest output and the widest producing areas.
28、scented tea, also known as smoked scented tea. its most prominent feature is the perfect combination of and tea.
29、is the first book on tea in the world and has a deep influence on the future tea culture.
2、the（ ）tea ware is the most famous one among pottery tea wares, which is made from pottery clay with high iron content. a、boccaro b、glass c、clay d、argil
3、generally, it is believed that the（ ）tea ware is the good choice for brewing the half-fermented tea, such as dahongpao and tieguanyin. a、boccaro b、glass c、pottery d、porcelain
4、the body of （ ）is solid and fine with glazed surface, possessing no water absorbability, easy to clean, and without any peculiar odor. a、pottery tea ware b、porcelain tea ware c、lacquer tea ware d、bamboo and wooden tea ware
5、in terms of the body shape, a good tea server should have a well-proportioned body with clean（ ）. a、hands b、hair c、face d、skin
6、the （ ）water contains fewer minerals, so the true flavor of the tea can be emitted. a、soft b、hard c、stream d、rain
7、a good tea server should display the beauty in（ ）. a、appearance b、grace c、words d、mind
8、the beauty of appearance includes （ ）. a、body beauty b、costume beauty c、hairstyle beauty d、hand beauty
9、the color of tea refers color of （ ）. a、dry tea leaves b、tea liquid c、brewed tea leaves d、aged tea leaves
10、tea has substances of sweet, （ ）. a、sour b、bitter c、umami d、astringent
11、water suitable for tea has to be（ ）. a、clear b、light c、sweet d、live
12、according to the different materials, the modern tea ware can be classified into （ ）glass tea ware and metal tea ware, etc. a、pottery tea ware b、porcelain tea ware c、lacquer tea ware d、bamboo and wooden tea ware
13、the art of chinese tea emphasizes the coexistence of （ ）environments. a、physical b、artistic c、humanistic d、mental
14、the six elements of tea art are tea server, （ ）and skill. a、tea b、water c、utensil d、environment
15、the names of chinese tea are of a rich variety which can be divided into several category:（ ） a、place name plus botanical name b、place name plus the shape of tea c、place name plus imaginative name d、named after legendry and allusion
16、normally the qualified water for tea brewing is（ ）. a、natural spring in mountains b、tap water c、bottled mineral water d、purified water
17、when it comes to costumes, it is important at the dressing of a tea server match the performance content.
18、when showing the tea art with ethnic characteristics, the tea server should wear the costume of that ethnic group.
19、normally, the best tea liquid of green tea appears tender green or light yellow, and dull yellow or dull blue means low quality.
20、the tap water is flowing water, and its oxygen content is pretty high which can benefit the volatilization of the tea scent.
21、as the hard water contains more minerals, so the tea brewed by it is dim in color, and not smooth enough in taste.
22、the lacquer tea ware is made from the juice of the natural lacquer tree mixed with required pigments.
chapter 3 key points for brewing tea
chapter 3 key points for brewing tea 测试题
1、the hands of the female tea master should be（ ）and the palms inward and be put in front of her lower abdomen. a、crossed with the left one over the right one b、crossed with the right one over the left one c、separated in a distance as wide as her shoulders' width d、clasped with the right one over the left one
2、as to male, his hands should be（ ）, and be put on the edge of the desk or on the legs in semifist. a、crossed with the left one over the right one b、crossed with the right one over the left one c、separated in a distance as wide as her shoulders' width d、clasped with the right one over the left one
3、the（ ）is used to keep the dry tea leaves. it is used to display the tea leaves during tea art performances. a、tea holder b、bowl cover c、tea scoop d、tea canister
4、the（ ）holds the tea before it is poured into individual teacups. this lends a uniform flavor to the tea. a、fairness cup b、sample tea cup c、tea bowl d、fragrance-smelling cup
5、the（ ）, placed on top, prevents the tea leaves from falling into the cup. when not in use, place on its stand or against the tea tray. a、tea strainer b、tea holder c、tea funnel d、tea pitcher
6、the fragrance-smelling cup and sample tea cup are used to brew（ ）. a、oolong tea b、green tea c、yellow tea d、dark tea
7、when serving tea, the appropriate amount is to fill only（ ）of the cup. filling the cup to the brim is considered impolite. a、seven-tenth b、five-tenth c、eight-tenth d、six-tenth
8、when（ ）, a tea server should have his or her legs draw close with knees down on the cushion, tiptoes touching the cushion, and the hip supported by the heels. a、sitting on heels b、sitting on a chair c、sitting with legs crossed d、sitting on the ground
9、（ ）refers to the behaviors of etiquette formed in tea-related activities to indicate happiness and blessings. a、gesture with implied meaning b、gesture of indicating by palm c、gesture of bowing d、gesture of shaking hands
10、when using（ ）, first divide the tea into it before swirling it around. a、sample tea cup b、aroma-smelling cup c、tea bowl d、tea holder
11、hold the（ ）between the thumb and index finger, support the base with the middle finger and hold it steady. a、sample tea cup b、aroma-smelling cup c、tea bowl d、tea holder
12、the way of showing courtesy in tea art includes（ ）. a、gesture of bowing b、gesture of indicating by palm c、gesture with implied meaning d、gesture of shaking hands
13、the gesture of bowing can be finished in a （ ）manner. a、standing b、sitting c、kneeling d、squatting
14、the most common types of gesture with implied meaning include the following：（ ）. a、three nods of phoenix b、rotating water in inward circle c、“seven-tenths of tea, three-tenths of affection” d、salute with eyes
15、there are several ways of pouring water：（ ）. a、boiling water is directly poured into the teacup. b、one pours the water either anticlockwise or clockwise. c、“three nods of phoenix” d、pour water through a funnel.
16、when brewing tea with a covered tea bowl, we cannot use the（ ）separately. a、lid b、bowl c、saucer d、plate
17、the male should have his feet separated in toe-out gait; his hands should be crossed with the left one over the right one and the palms inward and be put in front of his lower abdomen.
18、when leaving, the server should first retreat in two steps and then turn around to leave, and cannot directly turn around when still facing the guest.
19、when sitting knee to knee, a tea server should have his or her legs draw close with knees down on the cushion, tiptoes touching the cushion, and the hip supported by the heels.
20、a tea server stretch out the hand obliquely to the front of the object he or she pays tribute to, with the thumb and the palm slightly bent inward and the other four fingers drawing close.
21、if the item is placed on the right side, reach for it with the right hand, if it is on the left hand, use the right hand.
22、the tea towel's purpose is to dry the exterior of the tea set or clear the table.
23、the fairness cup or the teapot should touch the rim of the teacup.
24、when serving the tea, it is best to pour from a high height.
chapter 4 art of brewing different types of tea
chapter 4 art of brewing different types of tea 测试题
1、（ ）is the type of tea with the longest history, the hugest output and the widest producing areas. a、green tea b、black tea c、yellow tea d、oolong tea
2、（ ）is non-fermented and features clear liquor and green leaves. a、green tea b、black tea c、yellow tea d、white tea
3、what’s the ratio of leaves to water for brewing green tea? a、1:50 b、1:30 c、1:100 d、1:22
4、what’s the water temperature of brewing biluochun tea? a、75℃ b、85℃ c、95℃ d、100℃
5、（ ）is more suitable for making flavored tea. a、broken black tea b、black strip tea c、green tea d、white tea
6、boiling water at（ ）brings out the rich taste and fragrance that is unique to oolong. a、75℃ b、85℃ c、95℃ d、100℃
7、use the（ ）to break off the tea leaves from compressed tea. a、tea knife b、tea spoon c、tea pick d、tea scoop
8、the water temperature for brewing jasmine tea is（ ）. a、90 - 100°c b、70 - 80°c c、85 - 90 °c d、95 - 100 °c
9、broken black tea can be brewed（ ）, after which the tea leaves should be changed. a、1 to 2 times b、3 to 4 times c、5 to 6 times d、7 to 8 times
10、to exhibit the stretching out of green tea leaves after being brewed, a（ ）can be used to perform the art of tea brewing. a、transparent glass teacup b、lidded tea bowl c、purple clay teapot d、white porcelain pot
11、several methods, （ ）can be adopted to put tea leaves into the glass, according to the degree of tightness of tea leaves. a、top-adding b、middle-adding c、bottom-adding d、first-adding
12、oolong tea making is rather demanding in terms of （ ）. a、amount of tea leaves b、water temperature c、waiting time d、infusion times
13、different “gongfu tea” making methods exist, having different focuses and operations, among which（ ）gongfu tea are the most distinctive. a、chaoshan b、min c、taiwan d、xianggang
14、appropriate tea sets for ornamental floral tea include（ ）. a、glass teacup b、glass teapot c、purple clay teapot d、white porcelain pot
16、when brewing tea with bottom-adding method, tea leaves are first poured into the glass cup.
17、tea leaves brewed in bottom-adding way stretch themselves faster than otherwise, and the fragrance is fully emitted, with the tea liquor evenly tasted.
18、the purple clay teapot is not appropriate for brewing green tea, for these pots preserve heat too well, liable to stew the green tea leave into yellow.
19、the purple clay teapot cannot brew green tea.
20、broken black tea can only be brewed 1 to 2 times, after which the tea leaves should be changed.
21、hemispherical oolong leaves take up one - third to one - fourth space of the teapot, and the loose - bar oolong leaves take up half the space.
22、compared with other kinds, brewing oolong tea needs fewer leaves.
23、the liquid of unzymic pu’er tea may be too strong for some stomachs. therefore, note the reactions of your body when drinking unzymic pu’er tea.
24、when brewing pu’er tea, you can skip the moisturizing process.
25、the main focus of ornamental floral tea is in its taste.
26、it is best to use white porcelain teapot or teacup to emphasize the vibrant color of the tea.
27、one to two year old unzymic pu’er tea's color is similar to black tea. with a intense bitter taste, it has a strong fragrance, which lingers in the teacup even after the tea is over.
chapter 4 art of brewing different types of tea 作业
1、制作 chapter 4 知识点的思维导图。
chapter 5 teahouse culture
chapter 5 teahouse culture 测试题
1、in the ( ) , with the acculturation of western culture, teahouses of china took on new look. a、western jin dynasty b、tang dynasty c、tang dynasty d、qing dynasty
2、in the ancient times in beijing, there were a number of ( ), where listening to the storytelling is the main purpose. a、dancing teahouses b、talking teahouses c、storytelling teahouses d、playing teahouses
3、( )is a symbol of traditional teahouse in beijing. a、laoshe teahouse b、luyuxuan teahouses c、minghui teahouses d、zhuxi teahouses
4、the teahouse culture in ( ) originated from the southern song dynasty. a、beijing b、chengdu c、chongqing d、hangzhou
5、according to the present condition, ( ) is universally acknowledged as the city managing teahouses best. a、hangzhou b、guangdong c、tianjing d、beijing
6、the teahouses of ( ) feature magnificent appearance and they are decorated gorgeously, with rich cultural atmosphere. a、chengdu b、chongqing c、hangzhou d、guangdong
7、guangdong teahouses are also served as the restaurants for ( ). a、having meals b、parking site c、shopping d、seats
8、the teahouses of ( ) are just like the teahouse of beijing, but the culture atmosphere is not outstanding. a、hangzhou b、tianjin c、guangdong d、chengdu
9、in the qing dynasty, teahouses could be found in the beautiful suburb, by the pool and in the vineyard, providing a ( ) for drinking tea. a、peace and quiet place b、quite so much bustle place c、special place d、safe place
10、according to the statistics, there have been more than ( ) teahouses in china, with the employees of over ( ). a、2,500; 2,500,000 b、25,000; 2,500,000 c、25,000; 25,000,000 d、40,000; 3,500,000
11、in the old teahouses, ( ) chose their teas carefully and talked about what they were interested in. a、noblemen b、imperial officials c、touts d、peddlers
12、chinese teahouses originated in the ( ), took shape in the ( ). a、western jin dynasty b、qing dynasty c、tang dynasty d、song dynasty
13、the owners of teahouses in the song dynasty preferred to decorate their teahouses with ( ), in order to attracting customers. a、calligraphy of celebrities b、painting of celebrities c、rare and precious plants d、stones
14、now, the teahouses in beijing can be divided into three kinds: ( ). a、traditional teahouse b、modern teahouse c、old teahouse d、special feature teahouse
15、traditional sichuan teahouses use,, teacups with covers made of jingdezhen porcelain, tuocha- shaped compressed tea leaves and tearoom keepers – are good at all manners of work. a、copper teapots b、tin saucers c、teacups with covers d、compressed tea
16、teahouses in china have adopted some of the aspects of peace and contemplation associated with japanese tea culture.
17、long ago, teahouses were the centre of social activity and only bubbled with the chatter of noblemen. ( )
18、teahouse became prosperous in the modern times and early years after liberation. ( )
19、tea houses in song dynasty generally have no decoration. ( )
20、in ming and qing dynasties, the number of teahouses was less than that of restaurants. ( )
chapter 6 tea and health
chapter 6 tea and health 测试题
1、“halitosis” means ( ) . a、口臭 b、炎性肠病 c、鼻咽 d、牙龈
2、what is the chinese translation of “cognitive impairment” ( ) . a、肿瘤 b、脓肿 c、膀胱疾病 d、认知障碍
3、“neurasthenia” means ( ). a、神经衰弱 b、脾虚 c、冷漠 d、胆固醇
4、the chinese meaning of “iron-deficiency anemia” is ( ). a、缺锌 b、缺铁性贫血 c、缺钙 d、贫血
5、with the development of research, it is a definite fact that ( ) has effective anticancer activity. a、egcg b、theanine c、alkaloids d、chlorophyll
6、the amino acid ( ) is found almost exclusively in the tea plant. a、alkaloids b、l-theanine c、chlorophyll d、glutamate
7、it has been proposed that ( ) is absorbed by the small intestines and then crosses the blood-brain barrier, where it influences the brain’s neurotransmitters and increases alpha brain-wave activity a、alkaloids b、l-theanine c、chlorophyll d、glutamate
8、drinking too much tea, especially strong tea, is bad for health because the ( ) in tea will make the central nervous system overexcited a、protein b、l-theanine c、alkaloids d、organic acid
9、people with a deficient spleen and/or stomach should not drink ( ). a、oriental beauty tea b、dark tea c、black tea d、green tea
10、( ) can easily react with iron in food, making iron unfavorable to human absorption. a、protein b、pigment c、tea polyphenols d、carotene
11、egcg can inhibit the growth of cancer cells or induce apoptosis of cancer cells through multiple pathways, among which the key mechanism is achieved mainly through ( ). a、anti-angiogenesis b、blocking the growth cycle of cancer cells c、inhibiting the expression of some transcription factors d、regulating cell-related signal transduction mechanism
12、green tea can improve ( ). a、sleep b、appetite and sleep c、insulin sensitivity d、glucose tolerance
13、modern life and work are fast-paced and stressful. these stresses can often cause psychological symptoms such as ( ). a、anxiety b、tension c、restlessness d、depression
14、tea should be selected according to ( ). a、age b、physical quality c、type of job d、season
15、people who are prone to insomnia due to tea drinking should select ( ). a、a low-caffeine tea b、a decaffeinated tea c、a tea rich in caffeine d、a tea rich in protein
16、only green tea is good for health, other teas are not. ( )
17、more and more studies have suggested and supported the belief that tea consumption has potential health benefits, but there are still some studies that believe these benefits have not been confirmed and that more conclusive evidence is needed. ( )
18、various scientific studies have not proved that drinking tea leads to a healthy lifestyle. ( )
19、the anti-radiation, anti-fatigue, anti-oxidation, and anti-aging effects of tea are most often attributed to the existence of polyphenols, theanine, and tea polysaccharides. ( )
20、drinking tea can lead to a healthy lifestyle. ( )