either tea or food
both tea and food
only tea and milk
第1题：
A、whether
B、when
C、how
D、what
第2题：
In some parts of the world, such as in England, tea ______ with milk and sugar.
A is serving
B serves
C is served
D served
第3题：
—Which would you like, Coke or tea?
—??____________. I prefer coffee.
A. Neither B. Both C. Either D. None
第4题：
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.Yellow
B.Green
C.Black
D.White
12._____ tea is slightly fermented and the rarest kind of all.
A.Green
B.White
C.Yellow
D.Black
13._____ tea is partially fermented and combines the freshness of green tea and the mellowness of black tea.
A.White
B.Black
C.Yellow
D.Oolong
14.The flavour of _____ tea is similar to green and white teas.
A.white
B.black
C.yellow
D.oolong
15.The soup of _____ tea has a strong aroma with a thick flavour.
A.white
B.black
C.yellow
D.dark
第5题：
“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?
第6题：
We're going to _____ with _____ today, aren't we?
A. the tea…the Smiths
B. tea…those Smiths
C. a tea…a Smith
D. tea…the Smiths
第7题：
— Do you prefer tea or coffee?\n— _______
A.Milk.
B.Yes, I like tea.
C.Coffee, please.
D.None.
第8题：
A.with
B.for
C.on
D.in
第9题：
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.dark
B.brown
C.dull
D.bright
17.The fragrance of tea should be _____ without a burnt taste or sour smell.
A.pure
B.natural
C.fresh
D.bitter
18._____ tea liquor has an unpleasant smell and is dark brown in colour.
A.Stale
B.Fresh
C.Quality
D.Good
19.The infused tea leaves should be _____ without impurity.
A.natural
B.sweet
C.bitter
D.even
20.Good tea must be kept in a _____.
A.dry and cold place
B.dry and cold place with a little sunshine
C.dry and cool place with direct sunshine
D.dry and cool place without direct sunshine
第10题：
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.