DarkTeaDarkTeaV.ReadingtwoI.FocusonthetopicII.VocabularystudyIIII.ReadingoneIV.Task-drivenpractice

Part1FocusonthetopicPairWork:Discussthefollowingquestionswithyourpartner.1.Haveyoueverdrunkdarktea?2.Whatisthedegreeoffermentationfordarktea?3.Whatarethemainproducingareasofdarktea?4.Tomakethebestflavour,whataremainbrewingelements?5.Whydoesdarkteabecompressedintodifferentshapes?FunFactsThevariouskindsoffermentedteasproducedacrossChinaarealsoreferredtoasdarktea,notbeconfusedwithblacktea.Thewords,“black”and“dark”inChinesehavethesamemeaning“hei(黑)”.ThemostfamousfermentedteaisPu-er,producedinYunnanProvince,andtheAnhuadarkteaproducedinAnhuaCountyofHunanProvince.

Part2VocabularystudyMatchthewordswiththedefinitionsintherightcolumn.AB(1)fermentationa.wetnessintheatmosphere(2)humidityb.stimulateanorgan,especiallyaspecialsenseorgan(3)enzymec.relativelydenseinconsistency(4)catalyzed.causetodevelopfully(5)organoleptice.aprocessinwhichanagentcausesanorganicsubstancetobreakdownintosimplersubstances(6)astringentf.anincreaseintherateofachemicalreaction(7)thickg.achemicalsubstancefoundinlivingcreatures(8)unctuoush.pressedorsqueezedsothatittakesuplessspace(9)ripeni.tendingtodrawtogetherorconstrictsoftorganictissue(10)compressj.creamyoroily

Part2VocabularystudyFillintheblankswiththewordslearnedabove.Changetheirformsifnecessary.(1)Pu'erisavarietyofblack

teaproducedinYunnanprovince.(2)Compressedtea,alsocalledteabricks,istheoldestformofteainChina.(3)Thehumidityhelpsthetealeavesforoxidation.(4)Sincesummertimehavelongestsunlight,thecatechinincreases,sotheteaofthisseasonhasstronger,wildandthick

taste.(5)Teatannin,isauniquecompositionoftea,withbitter,astringentandconvergence.

Part2Vocabularystudy(6)Effectsofthefixingtechnologyontheorganolepticqualitiesofgreenpersimmonteawerestudied.(7)Afterripen

andstorageforcertainperiodoftime,thequalityofteawillbeimproved,thevaluealsoincreased.(8)Iftheenzymeactivityiscausedtostopataveryearlystageofteaprocessing,thensubstantiallyunfermentedorgreenteaistheresult.(9)Asaresult,theenzyme'sabilitytocatalyzeareactioniseitherinhibitedorenhanced.(10)Afterfermentation,thedarkteaisgivenunctuousandthickquality.

Part2VocabularystudyCompletethefollowingsentencesbasedonthegivenChinese.(1)ThefirststepinmakingraworripenedPu'erispicked(采摘)appropriatetenderleaves.(2)ToproducePu'er,manyadditionalstepsareneededpriortotheactualpressing(壓縮)ofthetea.(3)Pu'erteasareoftencollectivelyclassified(分類)inWesternteamarketsaspost-fermentation.(4)Maocha,greenPu'erleavessoldinloose(松散的)formastherawmaterialformakingpressedPu'er.(5)Badlyfermentedmaochawillcreateamuddy(污濁的)teawithfishyandsourflavoursindicativeofinferioragedPu'er.

Part2Vocabularystudy(6)Darkteaistheuseofbacteria(細菌)fermentationwaymadeofakindoftea,whichappearsmorethanfourhundredyearsofhistory.(7)Theeffectofdarkteawiththeroleandactionmainlydisplaysinthefollowingfouraspects:①clearfat,reduceobesity(肥胖),②clearintestinesandstomach,helpingdigestion(消化),③clearbloodvessels,dropthreetenors,④cleartoxin,protectingliverandkidney.(8)Accordingtothetraditionalcookeddarktea,addingtothemilk,teawas1∶5scaleadjustment,thenaddrightamountsalt,namelyintothecharateristics(特點)ofmilktea.(9)Becausedarkteaisold,somakingtea,besuretouse100degreesCelsiusabovetheboiling(沸騰的)water,canwilldarkteabubbleoutcompletely.(10)Teataken10—15grams,water(500ml)burnttoaboiling,teainput(投入)tounstablewater,softfirecookforanothertwominutes.

Part2Vocabularystudy(11)Inprocessing,after20daysofwetbilletcomposting(集聚),thecolourandluster(光澤)ofteagraduallyturnfromgreentodark.(12)Throughthebaked(烘焙)formdarkteauniquequalitiesthatoildarkandsmoking(松煙)smell.(13)Afterfiltering(篩選),crushing,spellofprocess,teaismadeintoqualifiedsemi-finishedproducts,afterautoclave,baking,packaging,etc.(14)Fubrick(磚)teawithgoldenflowerwasanotherlegendofAnhuadarkteaonTea-horseAncientRoad.(15)IntheQingdynastygovernmentrecordsforPu’er,theoldesthistoricallydesignated(被命名的)mountainsweresaidtobenamedaftersixcommemorativeitemsleftinthemountainsbyZhugeLiang,andusingtheChinesecharactersofthenative(本土的)languageoftheregion.

Part3ReadingoneDarkTea

Darkteaisaclassofteathathasundergonemicrobialfermentation,fromseveralmonthstomanyyears.Theexposureofthetealeavestohumidityandoxygenduringtheprocessalsocausesittoundergoendo-oxidation(derivedfromthetea-leavesenzymesthemselves)andmicrobialcatalyzed,exo-oxidation(whichismicrobialcatalyzed).Theresultingdarkcolouroftheteaanditsresultingliquorvaryaccordingtothelevelofoxidationachievedandthus,thevariouskindsoffermentedteasproducedacrossChinaarealsocommonlyreferredtoasdarktea,notbeconfusedwithblacktea.Thefermentationofthetealeavesalterstheiressentialchemistryaffectingtheorganolepticqualitiesoftheresultantinfusedliquor.Fermentationaffectsthesmellofthetea,andtypicallymellowsitstaste,turningpreviouslyastringentorbitterteasintoproductsthatarethickandunctuous,withapleasantmouth-feelandaftertaste.Theactivitiesofthemicrobesinvolvedmayalsoproducemetaboliteswithbeneficialhealthproperties.

Part3ReadingoneManydarkteasdonotarriveonthemarketreadyforconsumption.Instead,theymaystartasgreenteasorpartiallyoxidizedoolong-liketeas,whicharethenallowedtoslowlyoxidizeandundergomicrobialfermentationovermanyyears.Alternatively,darkteascanbecreatedquicklythrougharipeningprocessspanningseveralmonths,aswithmostPu'er.Thisripeningisdonethroughacontrolledprocesssimilartocomposting,calledpilefermentation,wherethemoistureandtemperatureoftheteaarecarefullymonitored.Theproductis“finished”darkteas.Darkteasarecommonlysoldascompressedteaofvariousshapes,includingbricks,discs,bowls,ormushrooms.RipenedPu'erteasareripenedwhileloosethencompressed.DarkteaoriginatesinChina,whereitiscommonlyknownasheicha(黑茶)orfermentedtea,whichisproducedinmanyareasofChina,mostlyinthewarmersouthernprovinces,suchasYunnan,Hubei,Guangxi,Sichuan,Anhui.Therearesomefamousdarkteaswithstronglocalflavour,whichincludeYunnanPu’ertea,HunanFuZhuantea,GuangxiLiuBaotea,AnhuiLuAntea,SichuanLuBiantea,HubeiQingZhuanteaetc.

Part3ReadingoneThereareseveralinterestinglegendsaboutdarktea.It’ssaidthatteacaravansfirstproduceddarkteaaccidentallyontheSilkRoadandTeaRoadintherainyseason.Whentheteawassoakedinrain,theteatransportersabandoneditforfearofcontamination.Thenextyear,nearbyvillagessufferedfromdysentery,anddecidedtodrinktheabandonedmildewedteaindesperation.Thelegendconcludesthattheteacuredthosesuffering,andquicklybecamepopular.ManyhistoricalaccountsattributetheproductionofdarkteatotheMingDynastyinthe15thand16thcenturies.Teamerchantsmayhavefirsttradeditmuchearlierthanthelegendsstate,inareasonthesouth-westborderofChina.Darkteausuallygetsmorevaluablewithage.Itisoftenagedinbamboobaskets,bamboo-leafcoverings,orinitsoriginalpackaging.Italsocanbeagedformanyyearstoimprovetheirflavour,againcomparabletowines.RawPu’erteacanbeagedupto50yearsinsomecaseswithoutdiminishinginquality,andripenedPu’ercanbeagedupto10or15years.Expertsandaficionadosdisagreeabouttheoptimalage.(539words)

ReadForMainIdeasCirclethetwocorrectanswerstothefollowingquestions.(1)Whichareaisfamousfordarkteabelow?B,CA.Taiwan.B.Pu'erofYunnan.C.AnhuaofHunanD.HangzhouofZhejiang.(2)Whatisthedistinctivemanufactureprocedureindarktea?C,DA.Withering.B.Loosing.C.Pilefermentation.D.Compressing.

ReadingforDetailsCompletethesentenceswiththewordsyougetfromthereading.(1)Duringtheholdingperiodenzymesinthegreenleafcatalyzetheoxidationofconstituents,whichresultsinchangesincolour,taste,andaroma.(2)Pu'ertea,akindofdark

tea,producedmainlyinYunnanprovinceofChina,isconsumedwidelyinSoutheastAsia.(3)Pu'erisalwayscompressed

intoavarietyofshapes.(4)Effectsofthefixingtechnologyontheorganolepticqualitiesofgreenpersimmonteawerestudied.(5)ItisdirectrelationofexternaleffecttoformationofPu'erteaflavour.

MakingReferencesWorkwithapartner.Readeachsentence.WriteT(true)orF(false).Thenshareyouranswerwiththeclass.(1)Themanufactureprocessofdarkteaincludesde-enzyming,rolling,pilefermentation,re-rollinganddrying.□

F(2)Darkteasaremostlyproducedinnorthchina.□F(3)Thetighterateaiscompressed,thesloweritwillage.□T(4)Themoresurfacearea,theslowertheteawillage.□F(5)Environmentalfactorsforthetea'sstorageinclude:airflow,odors,humidity,sunlight,andtemperature.□TCheck(√)youranswer.Thenchooseareasonoraddyourideas.Shareyouranswerswithyourpartner.

ExpressingOpinions(1)Theshapeofdarkteashouldbethemostrecognizableamongallthesixbasicteas.DA.Theyarecompressedintobricks.B.Theyarecompressedintopillars.C.Theyarecompressedintobricksandpillars.D.Theyarecompressedintoavarietyofshapes,morethantheabovetwo.(2)Identifyingteashouldbefromthesmell,colour,taste,etc..D

A.GoodteamayproducedarkgreenliquorB.Goodteashouldbequitefragrant,evenwhendry.C.Theleavesshouldideallybewhole,visuallydistinct,andappearmuddy.D.Thesmellofagedteamayvarywitha“stuffy”odor.

Part4Task-drivenpracticeListening

Task1:Fillin

theblankswiththewordsyouhearfromtheclip.Teddy:Hi,Li!I’veboughtsomenewdrinks.Doyouhavetimetoenjoywithme?Li:

(1).It’sverykindofyou.Li:Wow.The(2)lookssospecial.It’slikeabrick.Whatisit?Teddy:Itis“AnhuaDarktea”,one(3)ofdarktea.Li:Dark?It’sanotherclassificationofChinesetea?Isitspecial?Teddy:Ah,it’salsoonetypeofChinesetea,and(4)fromChina.Indarktea,thecaffeine,vitamin,aminoacidandphospholipidsarehelpfulin(5),regulating(6),stimulatinggastricjuicesecretionandincreasing(7).The(8)inNorthwestofChinalivemainlyonbeef,muttonandcheese.Itissaidthattheywouldratherlivewithoutfoodthanlivewithoutdarktea.Thedarkteais(9)forthembecauseithastheeffectofsolvinggrease.

Part4Task-drivenpracticeLi:Oh,really!Igotit.Wow!ItisafantasticdrinkIhaven’timaginedbefore.Itmustbethebestwayto(10),right?Teddy:Yes,itisbetterthan(11)andhasno(12).Besides,darkteacanimprovethe(13)environmentofintestinesandstomachandcleanupintestinesandstomach.InChina,peoplekeepthetraditionto(14)darkteatocuredysenteryand(15).Li:Sonice!Whyisitcompressedintoshapelike“this”?Teddy:Darkteaisspeciallypackagedfortrade,(16),andstorage.Itcaneasilybestoredandthedryteaisthenlightlysteamedin(17)tosoftenandmakeittackier.Thismeasurewillmakethemholdtightlyandnot(18)duringcompression.

Part4Task-drivenpracticeMoreover,darkteasofallvarieties,shapes,andcultivationcanbeagedtoimprovetheirflavour,butthetea's(19)willaffectthespeedofagingaswellasitsquality.Li:Really?Soithastobecompressedintobricks?Teddy:No.Itiscompressedintoavarietyofshapes.Otherlesserseenformsinclude:stacked“melonpagodas”,(20),calabashes,yuanbao,andsmallteabricksetc.Li:Oh,howfantasticitis!YoushouldtellmemoreChinesetea.It’ssocharming.Teddy:Myhomeisalwaysopenforyou,dear.

Part4Task-drivenpracticeTask2:Listentotheclipforthesecondtimeandanswerthefollowingquestionsbasedontheinformationyouget.(1)Wheredoesdarkteaoriginated?(2)Whatarethefunctionsofblacktea?(3)Wholiketodrinkblacktea?(4)Whydoesdarkteabecompressed?(5)Whatshapedoesdarkteaalwaysbe?

Part4Task-drivenpracticeTask3:Decidewhetherthestatementsareture(T)orfalse(F)accordingtotheinformation.(1)Blackteaisdarktea.□(2)BlacktealookslikeTieguangyin.□(3)Drinkingdarkteacanloseweight.□(4)TeddyisinterestedinChineseteaculture.□(5)Darkteascanbeagedtoimprovetheirflavour.□

Part4Task-drivenpracticeTask3:Decidewhetherthestatementsareture(T)orfalse(F)accordingtotheinformation.

Part4Task-drivenpracticeSpeakingItOutTask1:YouareateacherofChineseteaculture.Inthislesson,youneedtoperformhowtobrewacoupleofteaandwhatskillsdothestudentsneedtomaster.Gongfutea,meaning“makingteawitheffort”,isapopularmethodofpreparingteainChina.ItmakesuseofsmallYixingteapotsorGaiwanteapotsholding100—150ml,thesizebeingthoughttoenhancetheaestheticsandto“roundout”thetasteoftheteabeingbrewed.Theprocedureismostlyapplicabletooolongteasfirst.Lateritisusedtomakeotherfermentedteas.Thefirststage:“showingtheteaset”(百花齊放).Atthispointtheteasetarelaidonthetable.Theyareshowedtotheguestonebyone.Thesecondstage:“burningtheincense”(焚香入境).Atthispointburningacolumnofincense,creatingapeacefulatmosphere,maketheguestsaccesstoaserenestate.

Part4Task-drivenpracticeThethirdstage:“cleaningthepotandheatingthecups”(溫杯潔具).Atthispoint,thepotsandcupswouldbecleanedandwarmedforplayingaroleonemittingthescent.Thefourthstage:“Pu’erenterspalace”(普洱入宮).Atthispointtheteapotisfilledwithtea.Generally,puttheteaabout1/4ofthebowlintothepot.Thefifthstage:“washingthetealeaves”(洗盡滄桑).Atthispointthedesiredwateronappropriatetemperaturewouldrinsetheleavesuntilhalfofthepot.Byrinsingtheteawouldbecleanedandwarmedagain.Therefore,theteaisnottodrink.Thesixthstage:“driftingcloudsandflowingwater”(行云流水).Addthehotwaterintothepotcoveringthetealeaves.Theteawouldbesteepedfor40—60seconds.Theseventhstage:“movingtheliquidintothesharingpot”(玉液移壺).Theteaaftersteepshouldimmediatelybepouredintothesharingpotinacircularmanneraroundtheguests.

Part4Task-drivenpracticeTheeighthstage:“thesweetdewfallingintothecups”(普降甘露).Theteaisthenpouredintothecupsfromrighttoleftwith60%—70%volumeteaintheteacups.Thefinalstage:“respectfullyreceivethefragranttea”(敬奉佳茗).Theguestcanthenenjoythearomaoftheteafirstly,andthenconsumetheliquidfromhisdrinkingcup.Ingoodetiquettethedrinkerwilldrinkyourteainthreesips,noless:thefirstasmallone,thesecondthemainone,andthelastanafter-taste.SuggestedWordsorExpressions①introductionoftheexcellenttea②burningtheincense③flowingwater④rinsethetea⑤atrailoffragrantincense⑥upsidedownover

Part4Task-drivenpracticeTask2:YouareafanofChinesetea.Yourfriendhasboughtseveralkindsofdarkteaandwantstolearnthedistinctionofdifferentkindsoftea.Pleasetellhimindetail.SuggestedWordsorExpressions①rawandripenedtea②moreunctuousandthick③darkreddishliquid④bigleaves⑤muddyandfishflavour⑥withapleasantearthyflavour⑦pressedteaafterfermentation②moreunctuousandthick③darkreddishliquid④bigleaves⑤muddyandfishflavour⑥withapleasantearthyflavour⑦pressedteaafterfermentation

Part5ReadingtwoIntroductionofYunnanPu’erTeaPu'ertearoseupintheEasternHanDynasty,turnedintocomityintheTangDynasty,begantobepopularintheSongDynasty,asfinalizedintheMingDynastyandwasprosperedinQingDynastywithahistoryofthousandsofyears.ItscentraltradingareaoriginallynamedPu'ertea,in1729QinggovernmenthadfirstestablishedanadministrativezonenamedPu'erteazoneinYunnan.Fromthe1970's,Pu'erteabecomehotinHongKong,Macao,Taiwan,Japan,Koreaandsoon.Pu'erteaishotbecauseitshabitatofhighelevationandfoggygrowingenvironment,ispollution-freeinnature,ismellowintasteandlongintheaftertaste;Moreover,theuniquemanufacture,transportation,packagingofPu'erteamadeitbecomeauniquesecondfermentingtea,thushasformedit'stheuniquecrustedfragranceandthehealthcarefunction.Pu'erteacanbedividedintheantiquetea(before1938),thelabelingtea(from1938to1967),theChitsucaketea(since1967uptillnow)andsoon,

Part5Readingtwo

andthenstillcanbedividedintothebricktea,thecaketea,theballteaandsoonindifferentpatterns,wecandistinguishthequalityofPu’erteaishighornotbasingonthe“FoursecretsinbuyingPu'ertea”andtheSix“nots”policiesinselectingPu'ertea.FoursecretsinbuyingPu'er.①Clearinsmell:itmustbeclear,cannothavethemildewsmell;②Pureincolour:itisdarkbrownlikejujubeinsteadoftheblackpaintlike;③Rightinstoring:itisstoredinthedrywarehouse,cannotbedepositedinthemoist;④Soup:itssoupteatemperatureandmellow,insteadofthemixedflavours.Therearesix“nots”policiesinselectingPu'ertea:①nottotakethewrongmanufacturingyearastherangepole;②nottoconsidertheforgedpackagingasthetrue;③nottotakethedepthofsoupcolourastheexcuse;④nottogetmissedbyaddedflavouroftea;⑤nottosummonthemoistureandwarehouseoftea;⑥nottoconsiderbytheageandvarietyofteatree.Afterselection,theguestcanbrewit.ThehighqualityPu'erteaneedsabort5gramsineachsteep;itcancontinuouslysteepfor5times.Thelengthofsteepingtimedirectlyaffectstheflavourofteasoup.Beforethesteep,thepressedPu'erteahadbetterfirstbeunwrappedtheflavourofteasoup.

Part5ReadingtwoBeforethesteep,thepressedPu'erteahadbetterfirstbeunwrappedfor1—2weekinadvancetoawakethenatureoftea;asforthebricktea,caketea,balltea,theunwrapcanbeshorter,otherwisethedensityofsoupthattheseteassteepoutwilltooheavytotaste.YoucertainlycansteepPu'erteatosuityourtaste.IndrinkingthePu'ertea,besidestoviewsoupcolourandtocontrolthesteepingtime,tosmellthefragranceisalsoveryimportant.ThefragranceofPu'erteaisdifferentfromtheclearfragranceTaiwanhighmountaintea.ThefragranceofnewPu'erteaisslightlysimilartothatoftheTaiwantea,onlybecausethePu'erteaneedstheaffiliationbytheairintherightamountofmoisturecontent,whichactsasthesecondfermentation,toachievethecrustedfragrance,thereforethefragranceofPu'erteaisthearomaticcompoundwhichisaffectedbythelengthofstoringtimeandtheenvironment.Whetherthiscrustedfragranceisgoodornotcanbeidentifiedbythesmellinspirationduringthesteeping.Finallyyouaresupposedtoobservethebottomindrinks,namelytousethefingertopinchestheteabottomtoidentifytheteaisdelicateornot.(627words)

Part5ReadingtwoFocusonWriting1.Completethefollowingsentencesaccordingtothetext.(1)Intheprocessingofmanufacturingteaproduct,theenterprisecarryonthestrictmonitoringfrompickingfreshleaftoendproduct,whichguaranteethegoodcolour,fragrance,andtasteofthetea.(2)Qualifiedblackteahasreddersoup,sweetertasteandintoxicatingfragrance.(3)Boilingwater,tea,repeatedseveraltimes,darkteafloatinginordertoreleasefragrancetheofthetea.(4)Bakingteaisthefinalstepintheprocessofteaproductionisdonetogetridofmoisture.(5)Thisblackteahasalight,delicateflavourwithasubtlefruityflavour,blendedwithlemon,mangoandorangeflavouringandmarigoldblossoms.

Part5Readingtwo2.Fillintheblanksaccordingtowhatyoureadfromthepassage.Trytointroduceinyourownwords.TopicsDescriptionsIntroductionofthehistoryandstatusofPu'erteaHowtoidentifythePu'erisgood?ThepoliciesofselectingPu'ertea

Part5Readingtwo3.Createyourteaartafterreadingthepassagefollowed.InChinese,thereisacommonsaying:Noteaisdiscourteous,whichmeansnotofferingteatoguestisimproperetiquette.Teaisanessentialelementofthesocialnormsofcourtesy,etiquetteandmannersinChina.Thecustomofusingteatoshowrespecttowardguestsslowlygainedpopularacceptance,graduallybecomingawidelyadoptedsocialcustom.ThetasteofagedrawPu’erorripePu’ershouldbesmooth,withslighthintsofbitterness,andlackabitingastringencyoranyoff-sourtastes.TheelementoftasteisanimportantindicatorofagedPu’erquality,thetextureshouldberichandthickandshouldhaveverydistinctsweetandlastingsweetaftertasteonthetongueandcheeks,whichtogetherinducessalivationandleavesa“feeling”inthebackofthethroat.

Part5ReadingtwoBackground:TherearemorethandozensofdarkteaincludingYunnanPu'er,Anhuadarktea,Guangxiliubaotea,andQingbricks,eachvarietyofwhichhastheirownhistoryandtrait.Youcanchooseonethatyoulikeorknowwell.Onthebasisofdarktea'scharacteristic,pleasetrytocreateyourownteaartrelyingonGongfuteaprocedureespeciallywithapoem,dramaortalewhichshouldreflectyourcomprehendingofyourcheckeddarktea.TeaArtCreationChosenDarkTea

YunnanPu'erTeaThemeTranquility(ThereisafamousversesaidbyZhugeLiang,“Onecan’tshowhighidealswithoutsimpleliving;Onecan’thaveloftyaspirationswithoutapeacefulstateofmind.ItseemslikePu’er,whichisplain,neatandpeaceful.)

Part5ReadingtwoCharacterPrimaryteamaster,assistantteamaster,commen