茶艺英语课件：Black Tea

BlackTea

BlackTeaI.FocusonthetopicII.VocabularystudyIIII.ReadingoneIV.Task-drivenpractice

V.Readingtwo

Part1FocusonthetopicPairWork:Discussthefollowingquestionswithyourpartner.

1.Haveyoueverdrunkblacktea?2.Whatisthedegreeoffermentationforblacktea?3.Whatarethemainproducingareasofblacktea?4.Tomakethebestflavour,whataremainbrewingelements?5.Whyistherescentofflowerorfruitfromblacktea?FunFactsInChineseandthelanguagesofneighboringcountries,blackteaisknownas“redtea”(红茶),adescriptionofthecolouroftheliquid;theWesternterm“blacktea”referstothecolouroftheoxidizedleaves.InChinese,“blacktea”isacommonlyusedclassificationforpost-fermentedteas,suchasPu-erhtea;outsideofChinaanditsneighbouringcountries,“redtea”morecommonlyreferstorooibos,aSouthAfricanherbaltea.

Part1Focusonthetopic

Part2VocabularystudyMatchthewordswiththedefinitionsintherightcolumn.AB(1)alertnessa.ofaleafshape;narrowingtoaslenderpoint(2)refineb.(SouthAfricanEnglish)atypeofbushgrowninSouthAfricawhoseleavesaredriedandusedtomaketea(3)rooibosc.thequalityofbeingfullyawareandattentive(4)herbald.tomakeasubstancepurebytakingothersubstancesoutofit(5)speciese.oforrelatingtoherbs(6)fermentationf.alargeplantthatissmallerthanatreeandthathasseveralstemsofwoodcomingfromthegroundclearandbright(7)acuminateg.toexperienceachemicalchangebecauseoftheactionofyeastorbacteria,oftenchangingsugartoalcohol;tomakesth.changeinthisway(8)limpidh.clearortransparent(9)oxidizedi.(biology)taxonomicgroupwhosememberscaninterbreed(10)shrubj.combinedwithorhavingundergoneachemicalreactionwithoxygen

Part2VocabularystudyFillintheblankswiththewordslearnedabove.Changetheirformsifnecessary.(1)Greenteaisnotfullyoxidizedtea,whileblackteais.(2)Pleasenoticewhetherthecolourofteaislimpidandbright.(3)Afterrefined,thebrownteasaponinbecomeslightyellowteasaponin.(4)Sincerooibosteacontainsnoaciditmakesagoodbeverageforpeoplepronetokidneystones.(5)SouthAfricanshrubhavingflatacuminateleavesandyellowflowers;leavesarearomaticwhendriedandusedtomakeanherbaltea.(6)Ourrangeofherbalteascontainnopreservatives,colouringsorartificialflavourings.(7)Therearemanyspeciesofteatreesintheworld.(8)Theprocess,inwhichtheteadevelopsitscharacteristicastringency,isknownasfermentation.(9)Theteaplant(Camelliasinensis)isalargeevergreenshruborsmalltreenativetoChina.(10)Teaandcoffeecanimprovementalalertness.

Part2VocabularystudyCompletethefollowingsentencesbasedonthegivenChinese.(1)Blackteaismuchmoreoxidized(氧化)thangreen,oolongandwhiteteas.(2)Thephraseherbal(草药的)teausuallyreferstoinfusionsoffruitorherbsmadewithouttheteaplant.(3)Grownaseitheralargeshrub(灌木丛)orsmalltree,theplantrangesinheightdependingonthecultivar,andmaybeasshortas4feetorastallas15feet.(4)Popularspecies(品种)ofblackteaincludeAssam,Nepal,Darjeeling,Nilgiri,Turkish,Keemun,andCeylonteas.(5)Accordingto(根据)thereport,coldbrewingmayallowforlesscaffeinetobeextracted,whichmayormaynotbedesired.(6)Teamaybedrinked(喝)earlyinthedaytoheightencalmalertness.(7)Greenteabeingthemostubiquitouschoiceofhealthydrinksacrosstheglobe,itisknownforitscharecteristic(特性)thatprotectsagainstsundamageandskincancer.(8)However,itisimportanttonotethatpowderedgreentea,popularlyknownasMatcha,isreveredasmostbeneficialwithitshigherconcentrationofvitaminsandantioxidants(抗氧化剂).(9)Duringthe17thcentury,drinkingteabecamefashionableamongBritons,whostartedlarge-scaleproduced(生产)andcommercializationoftheplantinIndiatobypasstheChinesemonopoly.(10)TeaisanaromaticbeveragecommonlypreparedbypouringhotorboilingwaterovercuredleavesoftheCamelliasinensis(山茶树),anevergreenshrubnativetoAsia.(11)Throughthecenturies,avarietyoftechniquesforprocessing(加工)tea,andanumberofdifferentformsoftea,weredeveloped.(12)Teacaddiesandcontainersalsobecamenecessarytokeeptheteaandconserveitsflavour(味道).(13)TeaservedbeforetheMingDynastywastypicallymadefromteabricks(砖块).(14)Peopleusuallyuseblacktea(红茶)forpreventingtoothdecayandkidneystones.(15)Tealeavesaregraded(分等级)accordingtotheirsizes.

Part2Vocabularystudy

Part3ReadingoneBlackTea

BlackteaismadefromtheleavesofabushcalledCamelliasinensis.Theagedleavesandstemsareusedtomakemedicine.Aprocesscalledoxidationturnstheleavesfromgreentoadarkbrownish-blackcolour.Oxidationmeanstheleavesareexposedtomoist,oxygen-richair.Teamanufacturerscancontroltheamountofoxidation.Blackteaisafullyoxidizedtea.Greentea,whichismadefromfreshleavesofthesameplantisnotoxidizedandhassomedifferentproperties.Blackteaisatypeofteathatismoreoxidizedthangreen,oolongandwhiteteas.Blackteaisgenerallystrongerinflavourthanthelessoxidizedteas.Allfourtypesaremadefromleavesoftheshrub(orsmalltree)Camelliasinensis.Twoprincipalvarietiesofthespeciesareused—thesmall-leavedChinesevarietyplant,usedformostothertypesofteas,andthelarge-leavedAssameseplant,whichwastraditionallymainlyusedforblacktea,althoughinrecentyearssomegreenandwhitehavebeenproduced.Whilegreenteausuallylosesitsflavourwithinayear,blacktearetainsitsflavourforseveralyears.Forthisreason,ithaslongbeenanarticleoftrade,andcompressedbricksofblackteaevenservedasaformofdefactocurrencyinMongolia,TibetandSiberiaintothe19thcentury.Althoughgreenteahasrecentlyseenarevivalduetoitspurportedhealthbenefits,blackteastillaccountsforoverninetypercentofallteasoldintheWest.Infoods,blackteaisconsumedasahotorcoldbeverage.Generally,unblendedblackteasarenamedaftertheregioninwhichtheyareproduced.Totallytherearealmost19varietiesofblackteasfromalmost5countriesandregionswhichareChina,Taiwan,India,SriLankaandNepal.Often,differentregionsareknownforproducingteaswithcharacteristicflavours.AmongthemKeemunisoneofChina'sFamousTeaswhichisproducedinQimen,AnhuiProvinceofChina.TheChinesecalligraphyis祁门。Thearomaofteaisfruity,withhintsofpine,driedplumandfloweriness.

Manufactureprocessofblackteaisasfollows:①Aftertheharvest,theleavesarefirstwitheredbyblowingaironthem.②Thenblackteasareprocessedineitheroftwoways,CTC(Crush,Tear,Curl)ororthodox.Orthodoxprocessingisdoneeitherbymachinesorbyhand.③Next,theleavesareoxidizedundercontrolledtemperatureandhumidity.Thisprocessisalsocalled“fermentation”.④Thentheleavesaredriedtoarresttheoxidationprocess.⑤Finally,theleavesaresortedintogradesaccordingtotheirsizes(wholeleaf,brokens,fanningsanddust),usuallywiththeuseofsieves.Theteacouldbefurthersub-gradedaccordingtoothercriteria.(466words)

Part3Readingone

ReadForMainIdeas(1)WhichtwopartsofCamelliasinensisareusuallyusedtomakemedicine?A,CA.Agedleaves.B.Freshleaves.C.Agedstems.D.Infusion.(2)Whichcharacteristicsofblackteadifferfromotherteassuchasoolong,whiteandgreenteas?C,DA.Theleavesofshrub.B.Theshapeoftheproduct.C.Strongerinflavour.D.Fullyoxidized.Circlethetwocorrectanswerstothefollowingquestions.

ReadForDetails(1)Theaged

leavesandstemsofabushcalledCamelliasinensiscanbemadeblacktea.(2)Afterboilingorhotwater,teaisthemostwidelyconsumeddrinkintheworld.(3)Blackteaisusuallycompressedintothebricksformforretainingitsflavour.(4)Theprogress,inwhichtheleavesareoxidizedundercontrolledtemperatureandhumidityisalsocalledoxidation.(5)Orthodoxprocessingisdoneeitherbymachinesorbyhand.2.Completethesentenceswiththewordsyougetfromthereading.

MakingReferencesWorkwithapartner.Readeachsentence.WriteT(true)orF(false).Thenshareyouranswerwiththeclass.(1)BlackteaismadefromthefreshleaveofabushcalledCamelliasinensis.□F(2)KeemunisoneofChina'sfamousTeaswhichisproducedinQimen,AnhuiProvinceofChina.□T(3)ThecompressedbricksofblackteaevenservedasaformofcurrencyinMongolia,TibetandSiberiaintothe19thcentury.□T(4)Thenblackteasareprocessedineitheroftwoways,CTC(Cut,Tear,Curl)ororthodox.□T(5)Thearomaofteaisfruity,withhintsofpineapple,driedplumandfloweriness.□T

ExpressingOpinionsCheck(√)youranswer.Thenchooseareasonoraddyourideas.Shareyouranswerswithyourpartner.(1)—Iwastoldthatoxidationmeanstheleavesareexposedtomoist,oxygen-richair.Soblackteaisgenerallystrongerinflavourthanthelessoxidizedteas.—Yes,C.A.Blackteaisahalfoxidationteawhilethegreenteaisnon-oxidationtea.B.Greenteaisafullyoxidationteawhiletheblackteaismadefromfreshleavesofthesameplantisnotoxidizedandhassomedifferentproperties.C.Blackteaisafullyoxidationteawhilethegreenteaismadefromfreshleavesofthesameplantisnotoxidized.D.Blackteaismadefromfreshleaveswhilethegreenteaishalfoxidized.flavourfortwoyears.(2)—Isee.Sogreenteausuallylosesitsflavourverysoon,right?—Yes,B.A.Greenteausuallylosesitsflavourwithhalfayearwhileblacktearetainsitsflavourforseveralyears.B.Greenteausuallylosesitsflavourwithinayearwhileblacktearetainsitsflavourforseveralyears.C.Blackteausuallylosesitsflavourwithinayearwhilegreentearetainsitsflavourforseveralyears.D.Greenteausuallylosesitsflavourwithinayearwhileblacktearetainsits

ExpressingOpinions

Part4Task-drivenpracticeListening

Task1Fillin

theblankswiththewordsyouhearfromtheclip.M:CouldI(1)youacupoftea?W:Yes,thankyouverymuch.Whatkinddoyouhave?M:IhaveEarlGrey,English(2),IrishBreakfast,andDarjeeling.W:Thoseareall(3).Doyouhaveanygreentea?M:I’msorry.Idon’treallylikegreentea.W:Howcouldyounotlikegreentea?It’ssomuch(4)todrinkthanblacktea.M:Ijustdon'tthinkgreentea(5)asgoodasblacktea.Greenteahasasimpleflavour,butblackteahasmanykindsofflavours.

Part4Task-drivenpracticeW:WellIdon’ttasteany(6)whenIdrinkblacktea.Itjusttastes(7)tome.M:Thenyoushoulddrinkmoreblacktea,becauseafterdrinkingitforawhile,youbeginto(8)itsflavour.W:Whateveritsflavour,blackteacan’tbenearlyas(9)asgreentea.Ireadaboutastudylastweekthatshowedpeoplewhodrinkgreenteaarelesslikelytogetseriousdisease,likecancerorheartdisease.M:Well,historytellsusthatinthepast,goodblackteahasbeenconsideredmore(10)thangold.Warshavebeenstartedoverit.W:Really?Whichwars?M:TheAmericanRevolution.W:TheAmericanRevolutionhad(11)todowithtea!M:OneofthethingsthatstartedtheRevolutionaryWarwasanincidentwhereagroupofAmericans(12)aBritishshipmentofteaintotheoceaninBoston.ThiswascalledtheBostonTeaParty,andithadnothingtodowithgreentea!

Part4Task-drivenpracticeTask2Listentotheclipforthesecondtimeandanswerthefollowingquestionsbasedontheinformationyouget.(1)Whatkindsofteasdoesthemanhave?(2)Whydoesn’tthemanlikegreentea?(3)Whatarethebenefitsofgreenteaaccordingtothestudy?(4)Whydidthemansaythatthegoodblackteahasbeenconsideredmorevaluablethangold?(5)Whatisthenameoftheincidentinthehistory?

Part4Task-drivenpracticeTask3:Decidewhetherthestatementsareture(T)orfalse(F)accordingtotheinformation.(1)Themanwantstoofferthewomanacupofgreentea.□(2)EarlGreyisakindofgreentea.□(3)Accordingtothewomangreenteaishealthierthanblacktea.□(4)Thestudyshowsthatpeoplewhodrinkgreenteaareeasiertogetseriousdisease,likecancerorheartdisease.□(5)ThegroupofAmericansdumpedaBritishshipmentofteaintotheoceaninBrooklyn.□

Part4Task-drivenpracticeSpeakingItOutTask1:Youworkasateamasterintheteahouseofourcollege.SomeexchangesstudentsfromHollandcometovisitandstudyChineseteaculture.Couldyoupleaseshowthemhowtobrewteaandexplaintheproceduresmeanwhile?Generally,4gramsofteaper200mlofwater.Unlikegreenteas,whichturnbitterwhenbrewedathighertemperatures,blackteashouldbesteepedinwaterbroughtupto90—95°C.Thefirstbrewshouldbe60sec.thesecondbrew40sec.andthethirdbrew60sec.;ifone’steaisofhighqualityonecancontinuetobrewbyprogressivelyadding10sec.tothebrewtime

Part4Task-drivenpracticefollowingthethirdinfusion(note:whenusingalargerteapottheratioofteatowaterwillneedtobeadjustedtoachievesimilarresults).Standardblackteabrewingisfollowed:①Brewtemperature90—95°C;②Standard200mlwater;③4goftea;④Brewtimeis60—40—60—70—80(+10)sec.insequence.(Note:Acoldvessellowersthesteeptemperature;duetothis,alwaysbesuretorinsethevesselwithabove-90°Cwaterbeforebrewing)

Part4Task-drivenpracticeThemoredelicateblackteas,suchasDarjeeling,shouldbesteepedfor3to4minutes.Thesameholdsforbrokenleafteas,whichhavemoresurfaceareaandneedlessbrewingtimethanwholeleaves.Wholeleafblackteas,andblackteasthatwillbeservedwithmilkorlemon,shouldbesteeped4to5minutes.Longersteepingtimesmaketheteabitter(atthispoint,intheUKitisreferredtoasbeing“stewed”).Whentheteahasbrewedlongenoughtosuitthetastesofthedrinker,itshouldbestrainedbeforeserving.SuggestedWordsStandardBlackTeaBrewing:①Brewtemperature90—95°C②Standard200mlwater③4goftea④Brewtimeis60—40—60—70—80(+10)sec.insequence.

Part4Task-drivenpracticeTask2:Youaregoingtolearnthegradingofblacktea.Fillintheblankswiththesuggestedwordsandexpressions.Thensupposeyouareintheteahousemakingblackteaforyourguestsandyoushouldtellthemhowtogradeblacktea.PleaseusesimpleEnglishandmakeyourguestsunderstandyoueasily.Blackteaisusuallygradedononeof(1).Wholeleafteasarethehighestquality,with(2)gradedas“orangepekoe”.Afterthewholeleafteas,thescaledegradestobrokenleaves,(3),thendusts.Wholeleafteasareproducedwithlittleornoalterationtothetealeaf.Thisresultsinafinishedproductwithacoarsertexturethanthatofbaggedteas.Wholeleafteasarewidelyconsideredthemostvaluable,especiallyiftheycontainleaftips.Brokenleavesarecommonlysoldasmediumgrade(4).Smallerbrokenvarietiesmaybeincludedinteabags.Fanningsareusuallysmallparticlesoftealeftoverfromtheproductionoflargerteavarieties,butareoccasionallymanufacturedspecificallyforuseinbaggedteas.Dustsarethefinestparticlesoftealeftoverfromproductionoftheabovevarieties,andareoftenusedforteabagswithveryfast,very(5).Fanningsanddustareusefulinbaggedteasbecausethegreatersurfaceareaofthemanyparticlesallowsforafast,completediffusionoftheteaintothewater.Fanningsanddustsusuallyhaveadarkercolour,lackofsweetness,andstrongerflavourwhenbrewed.

Part4Task-drivenpractice

Part4Task-drivenpracticeSuggestedWordsandExpressions

①begradedon②fourscalesofquality③highestquality④thebestwholeleafteas⑤lowestquality⑥begradedas⑦“orangepekoe”⑧thescaledegradesto⑨brokenleaves⑩fannings⑪dusts⑫looseteas⑬harshbrew

Part5ReadingtwoQimenMaofeng(KeemunBlackTea)Oneold-timelabelwithwhichtheworldhasknownaboutChineseblackteaisKeemun.Itwasnotthefirstblackteatobeproducednorexported,butitcertainlygainedareputationintheWestasoneofChina’sbest.Today,however,thenameisnormallyusedinthemassmarkettorepresentacertainbrokengradefromAnhuiprovince,China.Thefactis,therangeofqualityproducedinthisregionvariesfromproductsforteabagstothosethatcancompetewithsomeofthefinestblacksfromanyregionsintheworld.Weshalllookatacoupleoftheminthisreview.ThewordKeemunisanoldromanizationoftheAmoydialectforthenameofthesmalltownwhichisQimen.Blackteasproducedinthevicinityusedtobegatheredhereforexportandtrading.ThetownissituatedinthesouthoftheHuangshanarea,whereinterestingly,theotherexporttea,Songlo(orSongluo)thegreentea,originated.WeshalllookatatypicalfinerexampleofKeemunincomparisonwithagradeoneexport.Thetraditionalone,typicallycalledbythefarmersasQimenMaofeng(orQimenHongMaofeng,andyes,thesameMaofengasinHuangshanMaofeng),orotherfancynamesnowwithvariousshapes,isproducedusingthesamecultivarsasforHuangshanMaofeng.Thefarmersthushavetheflexibilityofdesignatingtheirfreshleavestoproducewhateverisinhigherdemand.Thereareasmallnumberofcultivarsemployedintheregionforbothteacategoriessotherearedifferencesintheresultanttastecharacterofthefinalproduct,ofwhich

Part5Readingtwo

Part5Readingtwocategoriessotherearedifferencesintheresultanttastecharacterofthefinalproduct,ofwhichtheproductionvariablesdoplaykeyroles.Somehow,perhapsformarketingreasons,Keemunstandardgradeshavebeennamed“EnglishBreakfast”bysometeamerchants.“EnglishBreakfast”isactuallythenameofablendfirstusedbyaretailerinNewYorkin1843,beforeKeemunblackteaappearedin1875.ItwasaMr.RichardDaviesof“CantonTeaCompany”onChathamStreet(havesincebeendevelopedintopartofParkRow,westofSt.Andrew'sChurch).Davisaddedtouchesofpekoe(anamefortippyfloweryblackteas)andPouchong(aTaiwanoolong)toabaseofGongfublacktea,anditinstantlybecameahit.TodaydifferentcompanieshavetheirownblendformulasforitandIwouldsaytheabsolutemajorityofteaselectionswiththisnamearebrokengradeatbest.However,mostbetteronesusebrokengradeKeemunasthebase.(429words)

Part5ReadingtwoFocusonWriting1.Completethefollowingsentencesaccordingtothetext.(1)Keemun

gainedareputationintheWestasoneofChina'sbestblacktea,whichisalsooneold-timelabelwithwhichtheworldhasknownaboutChineseblacktea.(2)Todaytherangeofqualityproducedinregion

variesfromproductsforteabagstothosethatcancompetewithsomeofthefinestblacksfromanyregionsintheworld.(3)BlackteasproducedinthevicinityusedtobegatheredinQimenforexportandtrading.(4)QimenislocatedinthesouthoftheHuangshanarea,whereinterestingly,theotherexporttea,oneofthegreenteas,Songlo,alsooriginated.(5)Inordertomeethigherdemandthefarmershavetheflexibilityofdesignatingtheirfreshleaves.

Part5Readingtwo2.Fillintheblanksaccordingtowhatyoureadfromthepassage.Trytointroduceinyourownwords.TopicsDescriptionsWhatdoestherangeofqualityproducedinQimenvaryfrom?WhataretheothernamesforQimenMaofeng?What's“EnglishBreakfast”?

Part5Readingtwo3.Createyourteaartafterreadingthepassagefollowed.AfternoonteawasintroducedinEnglandbyAnna,theseventhDuchessofBedford,intheyear1840.TheDuchesswouldbecomehungryaroundfouro'clockintheafternoon.Theeveningmealinherhouseholdwasservedfashionablylateateighto’clock,thusleavingalongperiodoftimebetweenlunchanddinner.TheDuchessrequiredatrayoftea,breadandbutter(sometimeearlier,theEarlofSandwichhadhadtheideaofputtingafillingbetweentwoslicesofbread)andcaketobebroughttoherroomduringthelateafternoon.Thisbecameahabitofhersandshebeganinvitingfriendstojoinher.Thispauseforteabecameafashionablesocialevent.Duringthe1880’supper-classandsocietywomenwouldchangeintolonggowns,glovesandhatsfortheirafternoonteawhichwasusuallyservedinthedrawingroombetweenfourandfiveo’clock.TeaArtCreation

Chosenblacktea:EnglishAfternoonTeaTheme:Mother'sDayAfternoonTeaCharacter:Mother,daughter,sonandotherfriendsStageProperties①TheBasicKitMust:porcelaincuporsilverteaset;orfloralChinawareandteapot;strainer;teaspoon;cutleryandcakeslices;fruitplate;cutlemon;atieredcakestand;trayorbestcrockery;foldednapkins;atablecloth;sugarandmilk;flower(redorpinkcarnation)Others:bunting;place-namesigns;place-namecookies;elegantandcomfortableenvironment

Part5Readingtwo②VariousTeahigh-gradeteasuchasEarlGrey,Darjeelings,peppermint,camomile,fruit,herbal,Englishafternoon③TeaRefreshmentMust:alayerofsandwiches;alayerofcakes;alayerofscones(withclottedcreamandjam)Spread:teacakesandbuns;pastries;petitsfoursorbiscuits;shortbreads,cookies,gingernuts;patisseries;cake;jam④ShowstoppersBloodorange&darkchocolatemadeleines;Staranisemeringueswithmangocoulis;Applerosetart;Raspberry,lemonandfrangipanetart;Icedvanilla&caramelprofiteroles.

Part5Readingtwo

Part5Readingtwo⑤CostumeKneeLengthDress(lengthplusorminus5cm),high-gradetexturesuitorsoftcoloursuit.Nosportswearortrainers(sneakers).⑥StepsandTipsBlackteaisbestpreparedatawatertemperatureof206°F,withasteeptimeofabout3—5minutes,togetthemaximumamountofflavourfromtheleaf.Unlikemostotherteatypes,blackteasfarewellwhensteepedwithextremelyhotwater.TheonlyexceptiontothisruleiswithDarjeelings,whicharemoredelicateandshouldbesteepedatalowertemperatureof180°Ffornolongerthan3minutestoavoidbitterness.Blackteascanbere-steepedmultipletimesalthoughtheflavourwilldeprecia