An ancient Chinese proverb states, "Better to be deprived of food for three days, than tea for one." Tea is, next to water, the world's leading beverage. Although the exact origin of tea growing is uncertain, it is said to have been initiated by a Chinese emperor over 4,500 years ago. Tea from China, along with her silk and porcelain, began to be known all over the world more than a thousand years ago and has since always been an important Chinese export.
Tea has been one of the daily necessities in China since time immemorial. Countless numbers of Chinese like to have their after-meal cup of tea. As the Chinese would often say it, after a big meal "Let's drink tea to ‘wash’ the oil away from the system and ease digestion." In general, Chinese do not serve tea at meals.
Chinese tea may be classified into three categories according to the different methods by which it is processed. All of them may come from the same variety of tea plant. Depending on the process, the leaves are used to produce black tea (fermented), oolong tea (semi-fermented) or green tea (unfermented).
The simplest way to make Chinese tea is the best. Just pour boiling hot water over the leaves, let it steep for 3 to 5 minutes, and you have tea. For medium-strength tea, use . to 1 teaspoon of tea per cup. For stronger tea, add more leaves rather than extending steeping time. After drinking the tea, leaving a small residue, you can pour in more boiling water to make a second or third infusion. It will probably be new to most of you that with good Chinese tea, the second infusion is sometimes better than the first for green tea, and always better for black tea. Expert tea drinkers in China often throw away a quick infusion and only drink the second. The Chinese add neither milk nor sugar to their tea. 【題組】74.When is tea generally drunk by the Chinese?
(A) Whenever they feel thirsty
(B) During a meal time
(C) In the morning
(D) After they have meals
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