Ⅵ. 阅读还原
从方框中选出能填入空白处的最佳选项，选项中有两项多余。
Zhang Huichun, 68, is a master of making Wuyi Rock Tea, a kind of Oolong tea. 1 That is why it got its name. Wuyi Rock tea is famous for its rich smell. The smell of this tea has never left him in his life.
His parents worked in a tea factory in Wuyi Mountain. 2 After finishing high school, he planted tea trees and picked tea leaves for the factory. In 1980, he learned to make the tea and opened his own factory.
To his surprise, the skills were difficult. After 10 years of learning, he could finally make the tea by himself. Zhang said there are 13 steps to make it, including drying, shaking, frying and roasting. 3 People have to decide the best time to stop by looking at the colour. Sometimes people stop after shaking it several times. However, sometimes it can be hundreds of times.
The last step—roasting is also important. It decides the quality. With three steps, it usually takes more than 20 hours. Each step needs a temperature between 125°C and 155°C. 4 Every 50 minutes, you have to turn over the leaves, or it might burn.
He is already a master, but Zhang said he is still learning. “The best part is that every step is full of changes—different tea trees, weather and temperatures.”
In recent years, Zhang has often worked with schools to train tea makers. He said, “5”
A. Tea makers have to be very careful.
B. The most difficult for him was shaking.
C. Among all kinds of tea, he likes black tea best.
D. It is my duty to pass on this kind of tea culture.
E. Therefore, he loved drinking tea at a young age.
F. If he has a chance, he will attend many kinds of tea parties.
G. The tea leaves grow in rock cracks in Wuyi Mountain in Fujian.
1. 2. 3. 4. 5.
从方框中选出能填入空白处的最佳选项，选项中有两项多余。
Zhang Huichun, 68, is a master of making Wuyi Rock Tea, a kind of Oolong tea. 1 That is why it got its name. Wuyi Rock tea is famous for its rich smell. The smell of this tea has never left him in his life.
His parents worked in a tea factory in Wuyi Mountain. 2 After finishing high school, he planted tea trees and picked tea leaves for the factory. In 1980, he learned to make the tea and opened his own factory.
To his surprise, the skills were difficult. After 10 years of learning, he could finally make the tea by himself. Zhang said there are 13 steps to make it, including drying, shaking, frying and roasting. 3 People have to decide the best time to stop by looking at the colour. Sometimes people stop after shaking it several times. However, sometimes it can be hundreds of times.
The last step—roasting is also important. It decides the quality. With three steps, it usually takes more than 20 hours. Each step needs a temperature between 125°C and 155°C. 4 Every 50 minutes, you have to turn over the leaves, or it might burn.
He is already a master, but Zhang said he is still learning. “The best part is that every step is full of changes—different tea trees, weather and temperatures.”
In recent years, Zhang has often worked with schools to train tea makers. He said, “5”
A. Tea makers have to be very careful.
B. The most difficult for him was shaking.
C. Among all kinds of tea, he likes black tea best.
D. It is my duty to pass on this kind of tea culture.
E. Therefore, he loved drinking tea at a young age.
F. If he has a chance, he will attend many kinds of tea parties.
G. The tea leaves grow in rock cracks in Wuyi Mountain in Fujian.
1. 2. 3. 4. 5.
答案：1-5 GEBAD
【语篇解读】本文是一篇说明文,主要介绍了武夷岩茶大师张回春与茶叶结缘的一生。
【语篇解读】本文是一篇说明文,主要介绍了武夷岩茶大师张回春与茶叶结缘的一生。
解析：
翻译:
### Ⅵ. 阅读还原
从方框中选出能填入空白处的最佳选项，选项中有两项多余。
68岁的张回春是武夷岩茶（一种乌龙茶）制作大师。1这就是它得名的原因。武夷岩茶以香气浓郁而闻名。这种茶的香气在他的一生中从未离开过他。
他的父母在武夷山的一家茶厂工作。2高中毕业后，他为工厂种茶树、采茶叶。1980年，他学习制茶并开办了自己的工厂。
令他惊讶的是，制茶技艺很难。经过10年的学习，他终于能自己制茶了。张说，制茶有13道工序，包括晾青、摇青、炒青和烘焙。3人们必须通过观察颜色来决定最佳的停止时机。有时人们摇几次后就停止，然而，有时可能要摇几百次。
最后一道工序——烘焙也很重要，它决定了茶叶的品质。烘焙分三个步骤，通常需要20多个小时。每一步都需要将温度控制在125℃到155℃之间。4每50分钟，你就得翻动茶叶，否则茶叶可能会烤焦。
他已经是一位大师了，但张说他仍在学习。“最妙的是每一道工序都充满变化——不同的茶树、天气和温度。”
近年来，张经常与学校合作培训制茶师。他说：“5”
A. 制茶师必须非常细心。
B. 对他来说最难的是摇青。
C. 在所有的茶中，他最喜欢红茶。
D. 传承这种茶文化是我的责任。
E. 因此，他很小的时候就喜欢喝茶。
F. 如果有机会，他会参加各种各样的茶会。
G. 茶叶生长在福建武夷山的岩石缝隙中。
1. 2. 3. 4. 5.
### Ⅵ. 阅读还原
从方框中选出能填入空白处的最佳选项，选项中有两项多余。
68岁的张回春是武夷岩茶（一种乌龙茶）制作大师。1这就是它得名的原因。武夷岩茶以香气浓郁而闻名。这种茶的香气在他的一生中从未离开过他。
他的父母在武夷山的一家茶厂工作。2高中毕业后，他为工厂种茶树、采茶叶。1980年，他学习制茶并开办了自己的工厂。
令他惊讶的是，制茶技艺很难。经过10年的学习，他终于能自己制茶了。张说，制茶有13道工序，包括晾青、摇青、炒青和烘焙。3人们必须通过观察颜色来决定最佳的停止时机。有时人们摇几次后就停止，然而，有时可能要摇几百次。
最后一道工序——烘焙也很重要，它决定了茶叶的品质。烘焙分三个步骤，通常需要20多个小时。每一步都需要将温度控制在125℃到155℃之间。4每50分钟，你就得翻动茶叶，否则茶叶可能会烤焦。
他已经是一位大师了，但张说他仍在学习。“最妙的是每一道工序都充满变化——不同的茶树、天气和温度。”
近年来，张经常与学校合作培训制茶师。他说：“5”
A. 制茶师必须非常细心。
B. 对他来说最难的是摇青。
C. 在所有的茶中，他最喜欢红茶。
D. 传承这种茶文化是我的责任。
E. 因此，他很小的时候就喜欢喝茶。
F. 如果有机会，他会参加各种各样的茶会。
G. 茶叶生长在福建武夷山的岩石缝隙中。
1. 2. 3. 4. 5.