茶藝英語課件：Green Tea

GreenTea

GreenTeaI.FocusonthetopicII.VocabularystudyIIII.ReadingoneIV.Task-drivenpractice

V.ReadingtwoVI.

Writing

Part1FocusonthetopicPairWork:Discussthefollowingquestionswithyourpartner.

1.Whatarethefeaturesofgreentea?2.Whatarethemainstepsofproducinggreentea?3.Pleasenameatleast4famousvarietiesofgreentea,forexample,Biluochun.4.Isgreenteanon-fermentedorfermented?5.Whichutensilismoresuitableforbrewinggreentea,glasscuporboccaroteapot?

Part1Focusonthetopic

FunFactsThenameBiluochunliterallymeans“GreenSnailSpring”.Itiscalledsobecauseitisagreenteathatisrolledintoatightspiral,resemblingsnailmeat,andiscroppedearlyspring.KangxiEmperorvisitedLakeTaiinthe38thyearofhisrule.Atthattime,becauseofitsricharoma,localpeoplecalledit“ScaryFragrance”.KangxiEmperordecidedtogiveitamoreelegantname—“GreenSnailSpring”.https://en.wikipedia.org/wiki/Biluochun

Part2VocabularystudyMatchthewordswiththedefinitionsintherightcolumn.AB(1)durationa.notrefinedorprocessed(2)crudeb.sourorbitterintaste(3)bitterc.holdwithin(4)astringentd.thestrongandfantasticscent(5)artisanale.evaporatingreadilyatnormaltemperaturesandpressures(6)volatilef.theperiodoftimeduringwhichsomethingcontinues(7)retaing.oneofthefourbasictastesensations;sharpanddisagreeable(8)aromah.hand-made(9)prunei.wetnessintheatmosphere(10)humidityj.cultivate,tend,andcutbackthegrowthof

Part2VocabularystudyFillintheblankswiththewordslearnedabove.Changetheirformsifnecessary.(1)Thehumidityofsoilhelpstheteaplantstogrow.(2)Preparationforthegreenteacupisasenjoyableexperienceastherealtasteanditselfaroma.(3)Pruneintheautumnistokeeptheplantundercontrol;reducesideshootsbytwo-thirdstokeepthegrowthstrong.(4)Someofthevariousgreenteashavejustalittlesweetnesstastetothem.Othersarealittlemoreastringent.(5)Anewmethodwasadoptedtotestthevolatilearomacomponentsinrawgreentea.(6)Ouranalysisfoundthatthepolyphenolcontentretaininteabeveragesisextremelylow.(7)Thoughteatastesbitter,itbecomessweetlaterandreallytastesgood.(8)Handpickedandhandcrafted,theflavourandbeautyoftheseartisanalteasinspireandstimulate,givingyouauniqueinsightintosomeofthemoststrikingflavoursoftheworld.(9)Crudeteaisreferstothefreshleavesthatneedtoberefinedandgraded.(10)Watertemperature,brewingdurationandbrewingtimeshaveeffectsonextractabilityofLongjingtea.

Part2VocabularystudyCompletethefollowingsentencesbasedonthegivenChinese.(1)Greentearetains(保留)mostofthenaturematerialscontainedinthefreshtea,andoncebrewed,makesclearandgreentealiquorandsmellsandtastesfreshandbrisk.(2)Accordingtothemethodsusedtoremovewateranddrytheleaves,greenteaisclassifiedintofourcategories,namelysun-drying

greentea(曬青綠茶),steaming

greentea(蒸青綠茶),pan-firinggreentea(炒青綠茶)andoven-drying

greentea(烘青綠茶)。(3)TeaPolyphenols(茶多酚),havingbittertasteisoneofthemainmaterialsmakestheflavourandqualityoftea.(4)Crudetea(毛茶)usuallycontainssomelowqualitytealeavesandotherimpurities.(5)Theboccaroteapotisnotappropriateforbrewinggreentea,forthewspotspreserveheattoowell,liabletostewthegreenleavesintoyellowandmaketheliquorastringent(苦澀).(6)Longbrewingtimes(沖泡時間)andhightemperaturecanincreasetheleachingrateofnutrientsinthedarktea.(7)Thenatureofaroma(茶香)canbedividedintocleanaroma(清香),higharoma(高香),heavyaroma(濃香),purearoma(純香),tenderaroma(嫩香)andstalearoma(陳香).(8)Heatandhumidity(濕度)aretwomajorelementsinthefermentationoftea.(9)Teahassubstancesofsweet,sour,bitter(苦),freshandastringent.(10)Thepriceofartisanal

tea(手工茶)ismuchhigherthanthatofmass-producedtea.

Part3ReadingoneGreenTea

TeaconsumptionhasitslegendaryoriginsinChinaduringthereignofEmperorShennong.AbookwrittenbyLuYu(733—804CE)inTangDynasty,TeaClassic,isconsideredimportantingreenteahistory.TheKissaYojoki(BookofTea),writtenbyZenpriestEisaiin1191,describeshowdrinkinggreenteamayaffectfivevitalorgans,theshapesofteaplants,flowersandleaves,andhowtogrowandprocesstealeaves.Brewingistheprocessofmakingtea,generallyusingtwogramsofgreenteaper100mlofwaterorabout1teaspoonofgreenteaper150mlcup.Higher-qualityteas,likegyokuro,usemoretealeavesandaresteepedmultipletimesforshortdurations.Steepingtemperaturesrangefrom61°C(142°F)to87°C(189°F)andtimesfrom30secondstothreeminutes.Generally,lower-qualitygreenteasaresteepedhotterandlongerwhilehigher-qualityteasaresteepedcoolerandshorter,butusuallyformultipletimes(2—3typically).Steepingtoohotorfortoolongresultsinthereleaseofexcessiveamountsoftannins,leadingtoabitter,astringentbrew,regardlessofinitialquality.Thebrew'stasteisalsoaffectedbythesteepingtechnique.Twoimportanttechniquesaretowarmthesteepingcontainerbeforehandtopreventtheteafromimmediatelycoolingdownandtoleavethetealeafinthepotandgraduallyaddmorehotwaterasyoudrinkthetea.Greenteaisprocessedandgrowninavarietyofways,dependingonthetypeofgreenteadesired.Asaresultofthesemethods,differentamountsofpolyphenolsandvolatileorganiccompoundsareretained,affectingaromaandtaste.Thegrowingconditionscanbebrokendownintotwobasictypes—thosegrowninthesunandthosegrownundertheshade.Thegreenteaplantsaregrowninrowsthatareprunedtoproduceshootsinaregularmanner,andingeneralareharvestedthreetimesperyear.ThefirstflushtakesplaceinlateApriltoearlyMay.ThesecondharvestusuallytakesplacefromJunethroughJuly,andthethirdpickingtakesplaceinlateJulytoearlyAugust.Sometimes,therewillalsobethefourthharvest.Itisthefirstflushinthespringthatbringsthebest-qualityleaves,withhigherpricestomatch.Greenteaisprocessedusingeitherartisanalormodernmethods.Sun-dryingorpan-firingarecommonartisanalmethods.Oven-drying,orsteamingarecommonmodernmethods.Processedgreenteas,knownasarachaarestoredunderlowhumidityrefrigerationin30-or60-kgpaperbagsat0—5°C(32—41°F).Thisarachahasyettoberefinedatthisstage,withafinalfiringtakingplacebeforeblending,selectionandpackagingtakeplace.Theleavesinthisstatewillbere-firedthroughouttheyearastheyareneeded,givingthegreenteasalongershelf-lifeandbetterflavour.ThefirstflushteaofMaywillreadilystoreinthisfashionuntilthenextyear'sharvest.Afterthisre-dryingprocess,eachcrudeteawillbesiftedandgradedaccordingtosize.Finally,eachlotwillbeblendedaccordingtotheblendingorderbythetastersandpackedforsale.(529words)

Part3Readingone

ReadForMainIdeasCirclethetwocorrectanswerstothefollowingquestions.

(1)Whichonesofthefollowingchoicesarethetechniquesthataffectthetealiquid'staste?A,B

A.Heat.B.Duration.C.Towarmthesteepingcontainerbeforehand.D.Toleavethetealeafinthepotandgraduallyaddhotwaterwhenyoudrink.(2)Whichcompositionsarethemainfactorsthataffectthearomaandtasteofgreentea?A,DA.Tannin.B.Volatileorganiccompound.C.Alkaloid.D.Polyphenol.

ReadForDetails(1)Addwaterintotheglasscup,filling70%ofthetotalvolume.Thetemperatureisbetween75°Cto85°C.(2)Teapolyphenolortaanin,havingbittertaste,isoneofthemainmaterialsmakestheflavourandqualityoftea.(3)Thebestquality

ofgreenteaisinthespring.(4)Thefirstflushinthespringthatbringsthebest-qualityleavesathigherprices.(5)Ifbrewedtealeavessmellodd,harshorheavy,whichmeansthetealeavesareinlowqualitysteeped.

Completethesentenceswiththewordsyougetfromthereading.

MakingReferencesWorkwithapartner.Readeachsentence.WriteT(true)orF(false).Thenshareyouranswerwiththeclass.

(1)Lower-qualitygreenteasneedtobebrewedhotandlong.□T(2)ThefirstflushfromlateApriltoearlyMaybringsbetterqualitytealeavesthananyotherflushesinthewholeyear.□T(3)Thegrowingconditionshavelittleeffectonthearomaandtasteofgreentea.□T(4)Artisanalmethodslikesun-dryingorpan-firingandmodernmethodslikeoven-drying,orsteamingareusedtoremovethewaterfromgreentealeaves.□T(5)Therearetwodryingprocessbeforecrudeteabesiftedandgraded.□F

ExpressingOpinionsCheck(.)youranswer.Thenchooseareasonoraddyourideas.Shareyouranswerswithyourpartner.

(1)Thedifferentbrewingprocessandmethodwilldecidethedifferenttaste.D

,whichisquitecomprehensive.A.Thebrew’stasteisaffectedbythesteepingtemperaturesonlyB.Thebrew’stasteisaffectedbythesteepingdurationonlyC.Thebrew’stasteisaffectedbythesteepingtechniqueonlyD.Thebrew’stasteisaffectedbyallthefactorsabove(2)Greenteaismostlyproducedinthefollowingsteps,namelyA.Theyarethebasicstepstoprocessgreentea.A.waterremoving,rollinganddryingB.drying,re-dryingandgradingC.waterremoving,rollingandgradingD.notmentionedinthepassage

Part4Task-drivenpracticeListening

Task1Fillin

theblankswiththewordsyouhearfromtheclip.MissMa:Goodmorning!WelcometoHangzhouGreenTeaMuseum!WhatcanIdoforyou?Brown:Goodmorning.Couldyoupleaseshowmearound?MissMa:Ofcourse!Icanbeyourguidehereifyouwant.Brown:Great!Thankyouforyourconsideration!MissMa:Pleasetakethisway.Thewholemuseummainlyconsistsof3mainexhibitionhallswithspecificthemes:(1)ofgreentea,populargreenteaproducedinChina,artsofbrewinggreentea.Brown:Soundsinteresting!Socouldyoupleasetellmethefeaturesofgreenteathatdistinguishitfromotherkindsoftea?MissMa:Greenteaisthetypeofteawiththelongesthistory,withthewidestproducingareasalloverChina.Itis(2)andfeatures(3).

Part4Task-drivenpracticeBrown:Whataremajorprocessingprocedures?MissMa:Goodquestion!Itismostlyproducedin3steps,(4),rollingand(5).Brown:CouldyoupleaseintroducethesepicturesofpopulargreenteainChinaonthewall?MissMa:ThefirstpictureisLongjing,alsoknownas“DragonWell”tea,theEnglishtranslationofitsname.GrownnearHangzhouinZhejiangprovince,Longjingisthemostwell-knownpan-firedChinesegreentea.ThatoneisBiluochun,whichisproducedinJiangsu.Thisteaisnamedaftertheshapeoftheleaves,whichare(6)likesnails.NexttoitisTaipingHoukui,whichisgrowninAnhuiprovince,featuredbyanunusually(7).Itsproductionprocessflattensthetealeaves,creatingtheso-called“twoknivesandapole”shapefromtheleavesandstem.Besides,therearesomanyothervarietiesofgreenteathatyoumayenjoy.Brown:Arethoseteawaresonthatshelfforbrewinggreentea?Whyisthereno(8)?MissMa:Yes.Purpleclaypotisnotappropriateforgreenteabecauseit(9)toowell,whichwilldestroythe(10).Glasscups,porcelainteapotsandlidded-teabowlsaremoresuitable.Brown:Igotit!Thankyouforyourvividpresentation!Task2Listentotheclipsforthesecondtimeandanswerthefollowingquestionsbasedontheinformationyouget.

Part4Task-drivenpractice(1)Howmanythemesarethereinthisgreenteamuseum?(2)Whataretheuniquefeaturesofgreentea?(3)Pleasename5famousgreenteaproducedinChinaaccordingtoyourknowledge.

(4)Whatteawaresareappropriateforsteepinggreentea?(5)Whyispurpleclayteapotnotsuitableforgreenteabrewing?

Part4Task-drivenpracticeTask3Decidewhetherthestatementsareture(T)orfalse(F)accordingtotheinformation.(1)Greenteaisnon-fermented.□(2)Alltypesofgreenteaareprocessedthroughwaterremoving,rollinganddrying.□(3)Biluochunisnamedbecauseofitsshape.□(4)Hightemperaturecanbehelpfultobetterscentofgreentea.□

Part4Task-drivenpracticeSpeakingItOutTask1Pleasedemonstratehowtobrewgreenteawhileexplainingthebrewingartstepbystep.Step1:Puttingtogetherasuitableteaset.Thisshouldinclude:aglasscup,akettle,ateaholderandawaterbasinaswellasgreentealeaves.Step2:Appreciatingtealeaves.Ateaholder,or“teapresentationvessel”,isrecommendedforthispurpose.Approximatelyonetotwoteaspoonsofleavesisagoodquantitytobeginwithandiseasilyadjustedtotasteaftertheinitialinfusion.Placethemintheteaholderforappreciationandsmelling.Step3:Warmingglasscups.Addhotwaterintotheglasscupto1/3ofitsvolume,turnyourwaisttowarmtheglasscups.Thisisdonebecauseatroomtemperature,glasscuporceramicteawareisusuallyquitecoldandunsuitedtobrewingfineteaswhosetemperaturemustbecarefullycontrolled.Afterrinsing,thewatershouldbepouredintothewaterbasin.Step4:Addingtealeaves.Sweepthetealeaveswithateaspoonfromtheteaholderintotheglasscups.Step5:Addingwater.Addhotwaterintotheglasscupto1/4ofitsvolume.You’llprobablyfindthatwaterbetween85°Cand90°Cbestforgreentea.Turntheglasscupsaroundtofullysteepthetealeaves.Thenfilltheglasscupswithenoughhotwatertomaketheliquoreven.Step6:Servingthetea.Drinkbytakingsmallsipsthatallowtofullyenjoythetaste,aromasandqualitiesofthetea.Agoodgreenteawillallowuptofourorfivebrews.Addwatertotheglasscupandstartagaintoyourwill.

Part4Task-drivenpracticeSuggestedWordsorExpressions

①teaset:aglasscup,akettle,ateaholderandawaterbasin②teaholder,appreciationandsmelling③1/3ofitsvolume,turnyourwaist④sweepthetealeaveswithateaspoon.⑤turntheglasscupsaroundtofullysteep,fulfill⑥takesmallsips,allowuptofourorfivebrews②teaholder,appreciationandsmelling③1/3ofitsvolume,turnyourwaist④sweepthetealeaveswithateaspoon.⑤turntheglasscupsaroundtofullysteep,fulfill⑥takesmallsips,allowuptofourorfivebrews

Part4Task-drivenpracticeTask2Readtheshortpassagebelowaboutqualityevaluationofgreenteaandmakeabriefpresentationtoexplainthemainpointsinevaluatingthequalityofgreentea,mainlyfocusingonthechemistryandphysicsnature.GreenteaisthekindofteawiththelongesthistoryandthewidestproducingareainChina.Accordingtothemethodstoremovewateranddrytheleaves,greenteaisclassifiedinto4categories:sautéedgreentea,bakedgreentea,steamedgreentea,baskedgreentea.Theleavesofgreenteacomeintodifferentshapes,includingonesthatareflat,needlelike,curly,roundandsoon.Howcouldconsumersevaluatethequalityofgreenteawithhundredsofselections?ShapeofLeavesNeat,even,tightandstraight,fatandbold,roundyandtenderarefeaturesoftheshapesofqualitygreentea.AromaofLeaves

Thescentsoftealeavevarywithgrowingareaandtypeofteaplant,pickingseasonandprocessingmethods.Drygreentealeavessmellsfreshfragrant.Brewedqualitytealeaveshavepure,freshorcleararoma.Ifitsmellsoddorharsh,thatmeansthequalityislow.

ColourofTeaLiquidNormallyspeaking,thebesttealiquidofgreenteaappearstendergreenorlightyellow,whiledullyellowordullgreenmeanslowquality.Whentheliquidbecomesredmeansithasturnedbad.TasteofTeaLiquidDifferenttypesofgreenteahavedifferentflavours.Butingeneral,goodgreenteatastesmellow,cleanandfresh.

Part4Task-drivenpracticeSuggestedWordsorExpressions①neat,even,tightandstraight,fatandbold,roundyandtender②freshorclear,oddorharsh③tendergreenorlightyellow,whiledullyellowordullgreen④mellow,cleanandfresh

Part5ReadingtwoTeaDrinkingCustoms

TeahashadamajorinfluenceonthedevelopmentofChineseculture,andChinesetraditionalcultureiscloselyconnectedwithChinesetea.Teaisoftenassociatedwithliterature,arts,andphilosophyandiscloselyconnectedwithTaoism,BuddhismandConfucianism.RoughlysincetheTangDynasty,drinkingteahasbeenanessentialpartofself-cultivation.ChineseChan(similartoJapaneseZen)philosophyisalsolinkedwithdrinkingtea.InmodernChina,virtuallyeverydwelling—evendowntothesimplestmudhut—hasasetofteaimplementsforbrewingacupofhottea.Theyaresymbolsofwelcomeforvisitorsorneighbors.Traditionally,avisitortoaChinesehomeisexpectedtositdownanddrinkteawhiletalking;visitingwhileremainingstandingisconsidereduncouth.ThereareseveralspecialcircumstancesinwhichteaispreparedandconsumedinChineseculture.ASignofRespect

IntraditionalChinesesociety,membersoftheyoungergenerationshowtheirrespecttomembersoftheoldergenerationbyofferingacupoftea.Invitingtheirelderstorestaurantsforteaisatraditionalholidayactivity.Inthepast,peopleofalowersocialclassservedteatotheupperclassinsociety.Today,withtheincreasingliberalizationofChinesesociety,thisruleanditsconnotationshavebecomeblurred.Sometimesparentsmaypouracupofteafortheirchildrentoshowtheircare,orabossmayevenpourteaforsubordinatesatrestaurantstopromotetheirrelationship;however,onformaloccasions,thebasicruleremainsineffect.

Part5ReadingtwoFamilyGatherings

Whensonsanddaughtersleavehomeforworkormarriage,theymayspendlesstimewiththeirparents;therefore,goingtorestaurantsanddrinkingteabecomesanimportantactivitytoreestablishtiesatfamilygatherings.EverySunday,Chineserestaurantsarecrowdedwithfamilies,especiallyduringtheholidayseason,forthisreason.ThisphenomenonreflectsthefunctionofteainChinesefamilyvalues.ToApologize

InChineseculture,teamaybeofferedaspartofaformalapology.Forexample,childrenwhohavemisbehavedmayserveteatotheirparentsasasignofregretandsubmission.ToShowGratitudeandCelebrateWeddings

InthetraditionalChinesemarriageceremony,thebrideandgroomkneelinfrontoftheirrespectiveparentsandservethemteaandthenthankthem,whichisadevoutwaytoexpresstheirgratitudeforbeingraised.Onsomeoccasions,thebrideservesthegroom'sfamily,andthegroomservesthebride'sfamily.Thisprocesssymbolizesthejoiningtogetherofthetwofamilies.(https://en.wikipedia.org/wiki/Chinese_tea_culture)(424words)

Part5ReadingtwoFocusonWriting1.Completethefollowingsentencesaccordingtothetext.(1)Teaisoftenconnectedwithliterature,arts,andphilosophy

andhasacloserelationshipwithTaoism,BuddhismandConfucianism.(2)Chadaorefersthatteadrinkingisawaytoclearone'smindandimproveone'scharacter.(3)Inthepast,teawasofferedbypeopleofalowersocialclasstotheupperclassinsocietywhileinmodernChinaitwasservedbymembersoftheyoungergenerationtomembersoftheoldergenerationtoshowtheir

respect.(4)ThephenomenonofgoingtorestaurantsanddrinkingteatoatfamilygatheringsreflectsChinesefamilyvalues.(5)InthetraditionalChinesemarriageceremony,thebrideandgroomservetheirparentsteatothanks

forbeingraised.

Part5Readingtwo2.Fillintheblanksaccordingtowhatyoureadfromthepassage.Trytointroduceitinyourownwords.TopicsDescriptionsAsignofrespectFamilygatheringsToapologizeToshowgratitude

Part5Readingtwo3.Designyourteahouseafterreadingthepassagefollowed.Theprecisemeaningofartreflectedhereistheartofbrewingtea.TaoGuanecdotallyrecordsthatinpouringandwhiskingabowlofpowderedtea,bothmasteranddisciplineskillfullyperformsuchexquisiteartinwhite-jadefroththattheytrulyaregodsoftea.Thesepassagesexemplifytheartistryofteainancienttimes.Abilitytoconjureshapesonthetea'ssurfacewithateawhiskwasconsiderednotonlygreatskill,butalsofineart.Atthesametimeteamasterspracticedartistryinbrewingandwhiskingabowloftea,theycomposedteapoemstocommemoratesuchevents.Soteadrinkinginancienttimeswasaveryartisticexperience.Today’sChayiorTeaArtiscontinuationofthatsentimentalfeelingoftheteaaesthetic.BackgroundGreenteaisthetypeofteawiththelongesthistory,thehugestoutputandthelargestnumberofvarietyinChina.Chooseonewhichyoulikemost.Basedonthecharacteristicsofthetea,pleasetrytocreateyourownteaartwhichreflectsyourcomprehensi