I. Translation (每小題10分，共20分) 1. 科學家們早就知道蜜蜂透過搖晃身體來跳舞。這是他們分享關於蜂巢周圍花朵的方向和距離的訊息的方式。花會產生一種叫做花蜜的甜味液體和一種叫做花粉的黃色粉末。它們都是蜜蜂的食物。蜜蜂甚至可以用它們的舞蹈動作互相告訴對方某些花有多美味。現在一項新的研究顯示，蜜蜂在出生時並不具備這些舞蹈技能。年輕的蜜蜂透過觀察年長的蜜蜂來學習它們。像其他一些昆蟲一樣，蜜蜂可以透過相互模仿來學習新的行為。這就是所謂的「社會學習」。

III. Explaining :Explain how you will guide students to answer question (1) and (3), which are the most challenging question types forstudents at TCFSH. Matcha powder has gone from temple rituals in Japan to lattes on Instagram feeds worldwide. Once tied to Zen practice and tea ceremonies, it is now sold as a health drink and lifestyle symbol. Today, we’ll explore how the tea’s meaning shifted over time and what its global rise tells us about culture and commerce. The green tea powder has been part of East Asian culture for centuries, though its preparation has evolved. Green tea originated in China and was enjoyed across social classes. Zen master Eichu brought it to Japan, served it to Emperor Saga,and planted tea seeds throughout Kyoto. Later, the Zen monk Eisai introduced powdered tea, originally brownish-black rather than bright green. Tea was first seen as medicinal, but Eisai’s influence expanded tea fields and varieties in Kyoto. Two main types emerged: honcha (real tea) and hicha (non-tea), with honcha from Togano’o and Uji regions holding thehighest reputation. Powdered tea became popular among both Zen practitioners and the public. During the Muromachi(1336-1573) and Edo periods (1603-1868), skilled preparers became tea masters. By the Taisho and early Showa periods,modernization and new machinery improved production, making it a staple of Japanese culture. This widespread adoption helped cement it as a beverage and an essential part of Japan’s social and cultural traditions. In the 20th century, tea in Japan symbolized refinement and culture, but in the 21st century, it became known worldwide as a health drink. Between 2001 and 2010, blogs began highlighting it as a detox aid, energy booster, and coffee alternative.Around this time, the term “ceremonial matcha” appeared, though most people still simply called it matcha. Outside East Asia, it was not widely available. When I lived in Australia, you could only find green tea desserts or drinks at a few specialized Japanese cafes in Sydney. If you said “I love green tea” at school, most classmates wouldn’t understand. Even saying “I love sushi” might have seemed unusual. By around 2013, however, interest in Japanese food and drink had started to grow, though it was nowhere near today’s global craze. The fundamental shift came with healthy lifestyle trends and the rise of social media. The bright green tea looked striking in photos, especially alongside smoothie bowls or trendy desserts. What started as an “exotic” drink slowly became a status symbol. By the early 2020s, influencers on TikTok and Instagram fueled a new culture around “authentic” matcha preparation. Viewers debated whether someone used the proper grade of bamboo whisk or the correct tea color. The more traditional someone appeared, the more social points they received. Locals in Japan typically don’t worry about tea gradesin daily life; most cannot name them and wouldn’t care much when ordering a latte. In contrast, foreign consumers became obsessed with quality. Overseas firms noticed English-speaking customers wanted “the highest ceremonial grade,” even if they didn’t know what that meant. By 2022, the ceremonial grade had become a global trend and a near necessity for wellness brands. This demand has created severe pressure on Japan’s tea producers. Cafes and shops worldwide scramble to secure suppliers, but many Japanese producers struggle to meet domestic needs. With little stock left for new buyers, businesses inside and outside Japan seek solutions. Some are diversifying their products, adding teas like hojicha (roasted green tea), while the Japanese government is also promoting hojicha at overseas trade shows as an alternative to sustain the industry. This global commodification of the drink is reshaping tea culture in Japan. On one hand, it has raised the profile of Japanese tea worldwide, turning a traditional drink into a powerful cultural export. On the other hand, it risks straining producers, creating shortages, and shifting focus from tea’s quiet, ritual meaning toward a global market chasing trends. Whether this movement strengthens or weakens Japanese tea culture remains to be seen. Understanding the commodification of matcha is important because it shows how a traditional drink changed into a global trend. The drink started in Japan as part of Zen culture and the tea ceremony, but today it’s marketed as a health drink, lifestyle choice, and even a status symbol. Social media, wellness trends, and global demand have shaped how people see and consume it, often in ways very different from its roots. Studying this shift shows how culture, marketing, and globalization turn everyday traditions into powerful commercial trends. Anna Ayvazyan, “Matcha Powder: Why Is It a Popular Lifestyle and Health Trend?” Sakuraco, (September 29, 2025).

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