B 核心素养 中华优秀传统文化
Fan Shenghua is one of the inheritors(继承人) of the West Lake Longjing tea roasting technique(炒茶技艺). He has been making Longjing tea for more than forty years.
Longjing tea leaves are famous for their colour, taste and shape.
“You have to touch the leaves with your hands to feel how much water is being removed(去除),” Fan said. “If too much is removed, the leaves will break into pieces; if not enough is removed, the tea will taste bitter.”
This traditional technique dates back to the Ming and Qing dynasties. It not only makes the tea taste good, but has also become an important part of Chinese tea culture.
These days, however, more people are using machines to do the job. “It’s easier, but the quality is not as good,” Fan said. “Machine-made tea floats(漂浮) longer in water and tastes bitter.”
Fan is now teaching some young men. His son is one of them. “It’s a tradition. We need to pass it down,” he said.
(
A. They will go bad quickly.
B. They will break into pieces.
C. They will lose their fresh taste.
D. They will have a bitter taste.
(
A. Picking tea leaves.
B. Roasting tea leaves by hand.
C. Drinking tea in a traditional way.
D. Growing tea plants on the mountains.
(
A. It is easier than by hand.
B. It has a long history in China.
C. It makes tea taste better and better.
D. It becomes an important part of tea culture.
(
A. Fan will open his own school.
B. Fan's son is learning the technique.
C. Fan's son studies tea culture by himself.
D. Fan is making this technique very popular.
(
A. Longjing tea roasting: A forty-year story
B. Tea culture: From Ming and Qing dynasties
C. Machine-made tea: Floating longer, tasting bitter
D. Making tea by hand: A tradition to pass down
Fan Shenghua is one of the inheritors(继承人) of the West Lake Longjing tea roasting technique(炒茶技艺). He has been making Longjing tea for more than forty years.
Longjing tea leaves are famous for their colour, taste and shape.
“You have to touch the leaves with your hands to feel how much water is being removed(去除),” Fan said. “If too much is removed, the leaves will break into pieces; if not enough is removed, the tea will taste bitter.”
This traditional technique dates back to the Ming and Qing dynasties. It not only makes the tea taste good, but has also become an important part of Chinese tea culture.
These days, however, more people are using machines to do the job. “It’s easier, but the quality is not as good,” Fan said. “Machine-made tea floats(漂浮) longer in water and tastes bitter.”
Fan is now teaching some young men. His son is one of them. “It’s a tradition. We need to pass it down,” he said.
(
D
)6. What will happen to the tea if the leaves have too much water?A. They will go bad quickly.
B. They will break into pieces.
C. They will lose their fresh taste.
D. They will have a bitter taste.
(
B
)7. What does the underlined part “This traditional technique” in Paragraph 4 refer to?A. Picking tea leaves.
B. Roasting tea leaves by hand.
C. Drinking tea in a traditional way.
D. Growing tea plants on the mountains.
(
A
)8. What does Fan think of making tea by machine?A. It is easier than by hand.
B. It has a long history in China.
C. It makes tea taste better and better.
D. It becomes an important part of tea culture.
(
B
)9. What can we infer from the last paragraph?A. Fan will open his own school.
B. Fan's son is learning the technique.
C. Fan's son studies tea culture by himself.
D. Fan is making this technique very popular.
(
D
)10. What's the best title for the passage?A. Longjing tea roasting: A forty-year story
B. Tea culture: From Ming and Qing dynasties
C. Machine-made tea: Floating longer, tasting bitter
D. Making tea by hand: A tradition to pass down
答案：6. D
7. B 推理判断题。根据“This traditional technique dates back to the Ming and Qing dynasties.”可知，这项传统技艺可追溯到明清时期，此处指樊生华的手工炒茶技艺。
8. A
9. B 推理判断题。根据“Fan is now teaching some young men. His son is one of them.”可知，樊生华的儿子是技艺学习者之一。
10. D 标题概括题。根据文章可知，龙井手工炒茶技艺是珍贵传统，手工制作的价值不可被现代科技替代，需要代代传承。
7. B 推理判断题。根据“This traditional technique dates back to the Ming and Qing dynasties.”可知，这项传统技艺可追溯到明清时期，此处指樊生华的手工炒茶技艺。
8. A
9. B 推理判断题。根据“Fan is now teaching some young men. His son is one of them.”可知，樊生华的儿子是技艺学习者之一。
10. D 标题概括题。根据文章可知，龙井手工炒茶技艺是珍贵传统，手工制作的价值不可被现代科技替代，需要代代传承。
解析：
【分析】这是一篇介绍西湖龙井手工炒茶技艺传承的英语阅读理解题，解题时需根据题干关键词定位原文对应段落，区分细节理解、推理判断、标题概括等题型，对比原文与选项内容，排除干扰项得出正确答案。
【解析】
6. 定位原文第三段：“if not enough is removed, the tea will taste bitter.” 可知，茶叶水分未去除足够（即水分过多）时茶会味苦，故选D。
7. 定位第四段“This traditional technique”，结合前文提到的Fan用手触摸茶叶判断水分的手工炒茶技艺，可知该短语指手工炒茶技艺，故选B。
8. 定位第五段Fan的表述：“It’s easier, but the quality is not as good”，可知他认为机器制茶更容易，故选A。
9. 定位最后一段：“Fan is now teaching some young men. His son is one of them.” 可推断出Fan的儿子正在学习这项技艺，故选B。
10. 文章围绕手工炒茶技艺展开，强调其作为传统需要传承，结合选项，D项“Making tea by hand: A tradition to pass down”最能概括主旨，故选D。
【答案】6.D 7.B 8.A 9.B 10.D
【知识点】英语阅读理解、细节理解、推理判断
【点评】本文结合中华优秀传统文化（龙井炒茶技艺），考查学生的英语阅读解题能力，涵盖多种阅读题型，引导学生关注传统文化的传承与保护，题型难度适中。
【难度系数】0.6
【解析】
6. 定位原文第三段：“if not enough is removed, the tea will taste bitter.” 可知，茶叶水分未去除足够（即水分过多）时茶会味苦，故选D。
7. 定位第四段“This traditional technique”，结合前文提到的Fan用手触摸茶叶判断水分的手工炒茶技艺，可知该短语指手工炒茶技艺，故选B。
8. 定位第五段Fan的表述：“It’s easier, but the quality is not as good”，可知他认为机器制茶更容易，故选A。
9. 定位最后一段：“Fan is now teaching some young men. His son is one of them.” 可推断出Fan的儿子正在学习这项技艺，故选B。
10. 文章围绕手工炒茶技艺展开，强调其作为传统需要传承，结合选项，D项“Making tea by hand: A tradition to pass down”最能概括主旨，故选D。
【答案】6.D 7.B 8.A 9.B 10.D
【知识点】英语阅读理解、细节理解、推理判断
【点评】本文结合中华优秀传统文化（龙井炒茶技艺），考查学生的英语阅读解题能力，涵盖多种阅读题型，引导学生关注传统文化的传承与保护，题型难度适中。
【难度系数】0.6