2025年茶藝師高級技能考核試卷：茶藝師專業(yè)英語試題考試時間：______分鐘總分：______分姓名：______一、選擇題（每題2分，共20分）1.WhichofthefollowingisNOTatypeoftea?A.BlackteaB.GreenteaC.OolongteaD.Coffee2.Whatisthemaindifferencebetweenblackteaandgreentea?A.TheamountofcaffeineB.TheprocessingmethodC.ThecoloroftheleavesD.Thetypeofteaplant3.Whichofthefollowingisthecorrectorderoftealeavesprocessing?A.Picking,withering,rolling,oxidizing,dryingB.Picking,withering,drying,oxidizing,rollingC.Picking,rolling,withering,oxidizing,dryingD.Picking,oxidizing,withering,rolling,drying4.Whichofthefollowingisthecorrectwaytostoretealeaves?A.InarefrigeratorB.Inasealedcontainerinacool,dryplaceC.IndirectsunlightD.Inaplasticbag5.Whatisthetermusedtodescribetheprocessofinfusingtealeaveswithhotwater?A.SteepingB.BrewingC.InfusingD.Blending6.Whichofthefollowingisthecorrectorderofstepswhenmakingacupoftea?A.Boilwater,placetealeavesincup,pourhotwater,addmilkandsugarifdesiredB.Placetealeavesincup,pourhotwater,addmilkandsugarifdesired,boilwaterC.Placetealeavesincup,pourhotwater,boilwater,addmilkandsugarifdesiredD.Boilwater,addmilkandsugarifdesired,pourhotwater,placetealeavesincup7.Whatisthetermusedtodescribethescentoftea?A.AromaB.FlavorC.TasteD.Odor8.Whichofthefollowingisthecorrectwaytocleanateapot?A.UsesoapandwaterB.UseadampclothC.UseateatreeoilD.Useatoothbrush9.Whatisthetermusedtodescribetheactofpouringteaintoacup?A.SteepingB.BrewingC.InfusingD.Pouring10.Whichofthefollowingisthecorrectwaytoserveteatoguests?A.PlacetheteapotonthetableandletguestspourtheirownteaB.Pourteadirectlyintoguests'cupsC.PourteaintoateacupandthenserveittoguestsD.Askguestsiftheywouldliketeaandthenserveittothem二、填空題（每空1分，共10分）1.Teaisa________beveragethatcomesfromtheleavesofthe________plant.2.Therearefourmaintypesoftea:black,green,________,andwhite.3.Theprocessofmakingteainvolves________,withering,rolling,oxidizing,anddrying.4.Tealeavesshouldbestoredina________containerinacool,dryplace.5.Theterm________referstotheprocessofinfusingtealeaveswithhotwater.6.Thecorrectwaytocleanateapotistousea________andhotwater.7.Whenservingteatoguests,itispoliteto________theteaintotheircups.8.Thescentofteaisknownasits________.9.Teahasbeenapopularbeveragein________countriesforcenturies.10.Ateapotisa________containerusedformakingandservingtea.三、判斷題（每題2分，共20分）1.Alltypesofteacomefromthesameteaplant.2.Greenteahasahighercaffeinecontentthanblacktea.3.Theprocessofmakingteainvolvesboilingwaterandthenpouringitoverthetealeaves.4.Tealeavescanbestoredinarefrigeratortomaintaintheirflavor.5.Thecorrectwaytoserveteatoguestsistopouritdirectlyintotheircups.6.Thescentofteaisknownasitstaste.7.Ateapotisatypeofcupusedfordrinkingtea.8.TeahasbeenapopularbeverageinEuropeancountriesforcenturies.9.Thecorrectwaytocleanateapotistouseatoothbrushandhotwater.10.Tealeavesshouldbestoredinasealedcontainerinacool,dryplace.四、簡答題（每題5分，共25分）1.Explainthedifferencebetweenloose-leafteaandbaggedtea.2.Describetheprocessoftealeafpickinganditsimportanceinthequalityofthetea.3.Discusstheroleoftemperatureinthebrewingofdifferenttypesoftea.4.Whatarethemainfactorsthatcontributetotheflavoroftea?5.Howcanonedeterminethecorrectwatertemperatureforbrewingdifferenttypesoftea?五、論述題（10分）Explainthesignificanceofproperteastorageandthepotentialconsequencesofimproperstorageontheflavorandlongevityofthetealeaves.六、應用題（10分）YouaregivenalistoftealeaveswiththeirrespectiveCTC(Crush,Tear,Curl)percentages.Basedonthisinformation,classifyeachteaintoitscorrespondingtype(black,green,oolong,white,orherbal)andexplainwhyeachclassificationisappropriate.1.TeaA:100%CTC2.TeaB:80%CTC3.TeaC:60%CTC4.TeaD:40%CTC5.TeaE:20%CTC本次試卷答案如下：一、選擇題答案及解析：1.D.Coffee（解析：咖啡不是茶的一種，茶的種類包括紅茶、綠茶、烏龍茶和白茶。）2.B.Theprocessingmethod（解析：紅茶和綠茶的主要區(qū)別在于它們的加工方法。）3.A.Picking,withering,rolling,oxidizing,drying（解析：茶葉加工的順序通常是采摘、萎凋、揉捻、氧化和干燥。）4.B.Inasealedcontainerinacool,dryplace（解析：茶葉應該儲存在密封容器中，放在涼爽、干燥的地方。）5.A.Steeping（解析：“浸泡”是指將茶葉與熱水混合的過程。）6.C.Placetealeavesincup,pourhotwater,boilwater,addmilkandsugarifdesired（解析：制作茶的正確步驟是先放茶葉，再倒熱水，然后煮水，如果需要的話加牛奶和糖。）7.A.Aroma（解析：茶的香氣稱為香氣。）8.D.Useatoothbrush（解析：清潔茶壺的正確方法是使用牙刷和熱水。）9.D.Pouring（解析：“倒”是指將茶倒入杯中的動作。）10.D.Askguestsiftheywouldliketeaandthenserveittothem（解析：禮貌地為客人倒茶的方式是先詢問他們是否想要茶，然后再為他們倒。）二、填空題答案及解析：1.Non-alcoholic;Camelliasinensis（解析：茶是一種非酒精飲料，由茶樹（Camelliasinensis）的葉子制成。）2.Oolong;White（解析：茶的主要類型包括紅茶、綠茶、烏龍茶和白茶。）3.Picking;withering;rolling;oxidizing;drying（解析：茶葉加工的步驟包括采摘、萎凋、揉捻、氧化和干燥。）4.Sealed（解析：茶葉應該儲存在密封的容器中。）5.Steeping（解析：“浸泡”是指將茶葉與熱水混合的過程。）6.Toothbrush（解析：清潔茶壺的正確方法是使用牙刷和熱水。）7.Pour（解析：為客人倒茶的動作稱為“倒”。）8.Aroma（解析：茶的香氣稱為香氣。）9.Many（解析：茶在許多國家都是受歡迎的飲料。）10.Container（解析：茶壺是一種容器，用于制作和飲用茶。）三、判斷題答案及解析：1.False（解析：不是所有類型的茶都來自同一棵茶樹，例如，白茶來自特定的茶樹品種。）2.False（解析：綠茶的咖啡因含量通常低于紅茶。）3.True（解析：制作茶的正確步驟是先煮水，然后將熱水倒入茶葉中。）4.False（解析：茶葉不應該儲存在冰箱中，因為這會導致茶葉變質。）5.False（解析：為客人倒茶時，應該將茶倒入他們的杯子中，而不是直接倒入。）6.False（解析：茶的香氣稱為香氣，而不是味道。）7.False（解析：茶壺不是用來喝茶的杯子，而是用來制作茶的容器。）8.True（解析：茶在歐洲國家已經流行了幾個世紀。）9.True（解析：清潔茶壺的正確方法是使用牙刷和熱水。）10.True（解析：茶葉應該儲存在密封的容器中，放在涼爽、干燥的地方。）四、簡答題答案及解析：1.Loose-leaftealeavesarewholeandunprocessed,whilebaggedtealeavesareusuallycrushed,torn,andcurledintoasmallbagforeasybrewing.Themaindifferenceisintheconvenienceofuse;loose-leaftearequiresmeasuringandstraining,whilebaggedteaisreadytobebreweddirectly.2.Tealeafpickingisthefirststepinthetea-makingprocessandiscrucialforthequalityofthetea.Thetimeofpicking,thehealthoftheleaves,andtheskillofthepickersallaffectthefinalflavorandaromaofthetea.3.Thetemperatureofthewaterusedforbrewingteaisimportantbecausedifferenttypesoftearequiredifferenttemperaturestoreleasetheirflavorsandaromasproperly.Forexample,greentearequirescoolerwater(70-80°C),whileblackteacanbebrewedwithboilingwater(95-100°C).4.Themainfactorsthatcontributetotheflavorofteaincludethetypeofteaplant,theprocessingmethod,thesoilandclimatewheretheteaisgrown,andthewaterusedforbrewing.5.Todeterminethecorrectwatertemperatureforbrewingdifferenttypesoftea,oneshouldconsultateabrewingguideorexperimentwithdifferenttemperaturestofindtheonethatbringsoutthebestflavorofthespecifictea.五、論述題答案及解析：Properteastorageisessentialtomaintaintheflavorandlongevityofthetealeaves.Improperstoragecanleadtothefollowingconsequences:-Exposuretolightandheatcanca