中国文化英语教程u4 Reading B
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2nd stage: a seБайду номын сангаасies of bigger bubbles begin to form around the edge [of the container]
3rd stage: __w_a_t_e_r_fo_r_m__s_b_i_ll_o_w_s_____
Unit 4 Tea Culture
Third: well water (from wells that are ___c_o_n_s_ta_n_t_ly_______ being drawn from)
5) waterboiling stages
1st stage: tiny bubbles begin to form with a little _si_n_g_i_n_g_n_o_i_se___
Unit 4 Tea Culture
Tasks
1. Complete the following outline based on your understanding of the text. Use no more than three words for each blank.
1) tea
tea: camellia-like plant tea of best quality: grows on __r_o_c_k_s__ (cliffs);
are __b_e_g_i_n_n_in_g__to__u_n_f_o_ld__ Which ones to pick: the tiny sprouts To avoid: __a_r_a_in_y__d_ay__ or when the air is saturated with cloud vapor
grows wild；__p_u_r_p_le__; bud-shaped; ___cu_r_l_e_d_ leaves tea of second quality: grows on rocky soil; ___c_u_lt_iv_a_t_e_d_; green; ___t_in_y__s_p_ro_u_t_s_; flat leaves
__a_p_p_a_r_a_tu_s___
3) picking season
Time of the year: March, __A_p_r_il_,_a_n_d_M__a_y___ Time of the day: in the early morning when the tiny buds
Lu Yu (Translated by Lin Yutang)
Para.1 The tea plant [Thea, of the same genus as the camellia] is like kualu [variety of camellia]. Its flowers are white like the white rambling rose. The best kind grows on rocks, the middle quality on rocky soil. Those that grow wild are the best; those cultivated are second in quality. They grow best on cliffs facing south near dark forest. The purple variety is best, the green next to it. The bud-shaped are the best, the tiny sprouts next to them. Curled leaves are the best; flat leaves are next to them.
Unit 4 Tea Culture
Para.3 Tea is picked in March, April, and May [Western calendar]. The bud type grows on the surface of rocks and is four or five inches tall, picked when the tiny buds are beginning to unfold in the early morning. The sprout type grows in bushes, with three, four, or five branches. One should pick the central stalk, going especially for the tiny sprouts. It is not picked on a rainy day or when the air is saturated with cloud vapor (as is often the case on hilltops). After picking, it is steamed, then roasted, then pierced through and packaged.
2. Translate the following sentences into English by using the expressions given in the brackets.
1) 茶叶的品质，以山野自然生长的为好，在园圃栽种的较次。 (cultivate)
_T__h_e_b__e_s_t _k_i_n_d__o_f_t_e_a__g_r_o_w__s_w__i_ld__o_n__r_o_c_k_s_;__th_o__s_e_c_u__lt_i_v_a_te__d__ _i_n__p_la__n_ta_t_i_o_n_s__a_r_e_s_e_c_o_n__d_i_n__q_u_a_l_i_ty_.__
Unit 4 Tea Culture
2) utensils
for picking: baskets for __fr_y_i_n_g_a_n_d_s_t_e_a_m_i_n_g__: caldrons and double boilers for __p_o_u_n_d_in_g__a_n_d_g_r_in_d_i_n_g___: mortars and pestles for making bricks: molds and fixtures and rollers for sorting leaves: various __b_a_m_b_o_o__s_ie_v_e_s___ for drying: double-decker drying stacks and drying
Unit 4 Tea Culture
Para.2b When the leaves are half dry, they are placed on the lower deck, and when completely dry, on the upper deck. [Speaking of tea bricks] a big “string” [put through with a hole in it] weighs one catty, a middle one half a catty [or eight Chinese ounces], and a small one four ounces. A drying apparatus consists of a box with wooden frame and bamboo matting, with a cover on top and a bottom with a door on the side for placing inside it a vessel containing slow burning charcoal. In the moldy season of Kiangnan, tea is dried by charcoal fire.
Unit 4 Tea Culture
4) water
Best water to make tea: __s_p_ri_n_g_w__a_te_r__ (that come in __s_w__if_t,_c_l_e_a_r _c_u_rr_e_n_ts___ over rocks)
Second best: river water (taken from places far removed from ___cl_o_s_e_h_u_m__a_n_h_a_b_i_ta_t_io_n____)
Unit 4 Tea Culture
Para.5 In boiling water to make tea, the stage when tiny bubbles begin to form with a little singing noise is called the “first boil”. The second stage is when a series of bigger bubbles begin to form around the edge [of the container], and the third stage is when the water forms billows. It must be taken off the fire at once, or the water becomes too “old” and the tea is spoiled.
Unit 4 Tea Culture
Text reading Content of the Tea Classic Pictures of the utensils in Tea Classics Original Chinese version Tasks
Unit 4 Tea Culture
Excerpts from The Classic of Tea
Unit 4 Tea Culture
Para.2a Among the utensils used are different kinds of baskets for picking, caldrons and double boilers [for frying and steaming], mortars and pestles [for pounding and grinding into powder], molds and fixtures and rollers [for making bricks discarded in Ming times], and various bamboo sieves — three feet long, two and a half feet wide, with a handle of five inches — with holes of different fineness for sorting the leaves. A double-decker drying stack for drying them is made of wood.
Unit 4 Tea Culture
Para.4 Spring water is best [for making tea], next river water, and next well water. Among spring waters, those that come in swift, clear currents over rocks can be used. River water must be taken from places far removed from close human habitation. In well water, wells that are constantly being drawn from are preferred.
3rd stage: __w_a_t_e_r_fo_r_m__s_b_i_ll_o_w_s_____
Unit 4 Tea Culture
Third: well water (from wells that are ___c_o_n_s_ta_n_t_ly_______ being drawn from)
5) waterboiling stages
1st stage: tiny bubbles begin to form with a little _si_n_g_i_n_g_n_o_i_se___
Unit 4 Tea Culture
Tasks
1. Complete the following outline based on your understanding of the text. Use no more than three words for each blank.
1) tea
tea: camellia-like plant tea of best quality: grows on __r_o_c_k_s__ (cliffs);
are __b_e_g_i_n_n_in_g__to__u_n_f_o_ld__ Which ones to pick: the tiny sprouts To avoid: __a_r_a_in_y__d_ay__ or when the air is saturated with cloud vapor
grows wild；__p_u_r_p_le__; bud-shaped; ___cu_r_l_e_d_ leaves tea of second quality: grows on rocky soil; ___c_u_lt_iv_a_t_e_d_; green; ___t_in_y__s_p_ro_u_t_s_; flat leaves
__a_p_p_a_r_a_tu_s___
3) picking season
Time of the year: March, __A_p_r_il_,_a_n_d_M__a_y___ Time of the day: in the early morning when the tiny buds
Lu Yu (Translated by Lin Yutang)
Para.1 The tea plant [Thea, of the same genus as the camellia] is like kualu [variety of camellia]. Its flowers are white like the white rambling rose. The best kind grows on rocks, the middle quality on rocky soil. Those that grow wild are the best; those cultivated are second in quality. They grow best on cliffs facing south near dark forest. The purple variety is best, the green next to it. The bud-shaped are the best, the tiny sprouts next to them. Curled leaves are the best; flat leaves are next to them.
Unit 4 Tea Culture
Para.3 Tea is picked in March, April, and May [Western calendar]. The bud type grows on the surface of rocks and is four or five inches tall, picked when the tiny buds are beginning to unfold in the early morning. The sprout type grows in bushes, with three, four, or five branches. One should pick the central stalk, going especially for the tiny sprouts. It is not picked on a rainy day or when the air is saturated with cloud vapor (as is often the case on hilltops). After picking, it is steamed, then roasted, then pierced through and packaged.
2. Translate the following sentences into English by using the expressions given in the brackets.
1) 茶叶的品质，以山野自然生长的为好，在园圃栽种的较次。 (cultivate)
_T__h_e_b__e_s_t _k_i_n_d__o_f_t_e_a__g_r_o_w__s_w__i_ld__o_n__r_o_c_k_s_;__th_o__s_e_c_u__lt_i_v_a_te__d__ _i_n__p_la__n_ta_t_i_o_n_s__a_r_e_s_e_c_o_n__d_i_n__q_u_a_l_i_ty_.__
Unit 4 Tea Culture
2) utensils
for picking: baskets for __fr_y_i_n_g_a_n_d_s_t_e_a_m_i_n_g__: caldrons and double boilers for __p_o_u_n_d_in_g__a_n_d_g_r_in_d_i_n_g___: mortars and pestles for making bricks: molds and fixtures and rollers for sorting leaves: various __b_a_m_b_o_o__s_ie_v_e_s___ for drying: double-decker drying stacks and drying
Unit 4 Tea Culture
Para.2b When the leaves are half dry, they are placed on the lower deck, and when completely dry, on the upper deck. [Speaking of tea bricks] a big “string” [put through with a hole in it] weighs one catty, a middle one half a catty [or eight Chinese ounces], and a small one four ounces. A drying apparatus consists of a box with wooden frame and bamboo matting, with a cover on top and a bottom with a door on the side for placing inside it a vessel containing slow burning charcoal. In the moldy season of Kiangnan, tea is dried by charcoal fire.
Unit 4 Tea Culture
4) water
Best water to make tea: __s_p_ri_n_g_w__a_te_r__ (that come in __s_w__if_t,_c_l_e_a_r _c_u_rr_e_n_ts___ over rocks)
Second best: river water (taken from places far removed from ___cl_o_s_e_h_u_m__a_n_h_a_b_i_ta_t_io_n____)
Unit 4 Tea Culture
Para.5 In boiling water to make tea, the stage when tiny bubbles begin to form with a little singing noise is called the “first boil”. The second stage is when a series of bigger bubbles begin to form around the edge [of the container], and the third stage is when the water forms billows. It must be taken off the fire at once, or the water becomes too “old” and the tea is spoiled.
Unit 4 Tea Culture
Text reading Content of the Tea Classic Pictures of the utensils in Tea Classics Original Chinese version Tasks
Unit 4 Tea Culture
Excerpts from The Classic of Tea
Unit 4 Tea Culture
Para.2a Among the utensils used are different kinds of baskets for picking, caldrons and double boilers [for frying and steaming], mortars and pestles [for pounding and grinding into powder], molds and fixtures and rollers [for making bricks discarded in Ming times], and various bamboo sieves — three feet long, two and a half feet wide, with a handle of five inches — with holes of different fineness for sorting the leaves. A double-decker drying stack for drying them is made of wood.
Unit 4 Tea Culture
Para.4 Spring water is best [for making tea], next river water, and next well water. Among spring waters, those that come in swift, clear currents over rocks can be used. River water must be taken from places far removed from close human habitation. In well water, wells that are constantly being drawn from are preferred.