About 800 meters above sea level and next to the picturesque Taiping Lake, Houkeng village in Huangshan, a region in the south of Anhui province, seems 【小题1】(bless) by nature and is home to the handmade tea variety Taiping Kowkui.

Every spring 【小题2】 foggy days moisten the emerald hillsides, villagers know their harvest will come. “【小题3】 any of three key factors—proper location, plant variety, or processing technique—the perfect Kowkui will not be born,” Fang Jifan, the fifth-generation tea farmer says. “It’s 【小题4】 signature of our home.”

Kowkui’s exceptionally large leaves often lead to its 【小题5】(mistake) for “vegetable” by first-time viewers, but this “king” of green tea in Fang’s eyes beats other 【小题6】(variety) at more than just size. “Its 【小题7】(fragrant) and flavor also stand out, thanks to the time- consuming work to process them.” Fang says.

Last November, traditional tea processing techniques and associated social practices in China 【小题8】(add) to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. “The tea culture not only reflects a refined taste in life, it also shows the beauty of craftsmanship 【小题9】 people’s creativity,” says Zheng Yi, deputy head of Anhui Tea Culture Research Society. “For centuries, the scent of tea leaves 【小题10】(offer) nutrition to this land. This intangible cultural heritage of tea processing techniques is deeply rooted in people’s everyday life.”

China is the home of tea. Since ancient times, tea 【小题1】 (become) part of Chinese culture, 【小题2】 (leave) its smell in poems and customs. Many tea lovers enjoy tea not only for its taste, but also for the beauty of tea ceremonies (仪式).

Traditionally, picking tea leaves is an 【小题3】 (importance) activity in spring in South China. The earliest batch (批) of tea is often ready to be picked before Qingming, in early April 【小题4】 the temperature begins to rise and rain increases. This kind of tea, which is called Mingqian tea, is 【小题5】 (high) praised for its good quality.

East China’s Zhejiang province is considered as 【小题6】 major producer of tea. White Tea in Huzhou city’s Anji county and West Lake Longjing Tea in Hangzhou are famous in both China and abroad. 【小题7】 spring, local hills of those places are filled with tea workers who work on their land. In the busy seasons, 【小题8】 (tourist) from different areas of the country travel there to see the sights of tea farms and enjoy a freshly 【小题9】 (prepare) cup of tea.

Thousands of years ago, by the hands of the Chinese people, a leaf 【小题10】 (make) into a delicious drink. It has traveled a long way and continues to play a role in Chinese culture.

Recently some American scientists have given 【小题1】 useful piece of advice to people in industrialized countries. They say people should eat more of the same kind of food 【小题2】(eat)   by humans living more than 10, 000 years ago.

The scientists say that human life has changed 【小题3】(great). Our bodies have not been able to deal with these changes in lifestyle,【小题4】 has led to new kinds of sicknesses. They were not known in ancient times. Nowadays they 【小题5】(call) “diseases of civilization (文明)”. Many cancers and diseases of the blood system are examples of such diseases.

The scientists note a change in food is one of the main 【小题6】 (different) between life in ancient times and that today. Stone Age people 【小题7】 (hunt) wild animals for their meat that had much less fat than domestic (驯养的) ones. They ate a lot of fresh wild vegetables and fruits. But today, we eat a large amount of high-fat food.【小题8】 addition, we eat six times more salt than ancient people did and we eat more sugar as well.

People today probably don’t want to live like ancient people. But the scientists say that we would be much 【小题9】(healthy) if we eat much the same way as the ancient people did,【小题10】 (cut) the amount of fatty, salty and sweet food.