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Fan Shenghua, 61, is one of the inheritors(传承人) of the Longjing tea roasting technique. His palms tell you everything—they're thick, rough, and full of calluses(老茧), which are reminders of more than 40 years of hard work. "You have to touch the leaves with your hands to see how much water should be removed(除去),"Fan said. "If too much is removed, the leaves will break into pieces; if not enough is removed, the tea will taste bitter."
This traditional technique dates back to the Ming and Qing dynasties. It not only ensures the quality of the tea, but also is an important part of Chinese tea culture. "Longjing tea leaves are famous for their color, taste and shape. Only by hand can we make the best of them. It's like making a work of art,"Fan said.
These days, however, more people are using machines to do the job. "It's easier, but the quality is not good,"Fan said. "Machine-made tea floats longer in water and tastes bitter."
When President Xi Jinping visited Hangzhou, he watched Fan roast tea leaves. Fan changed the strength and movement of his hands as he felt the tea leaves roasting. Xi later said,"The things made by two palms cannot be replaced by modern technology."
Fan is now taking apprentices(学徒). His son, a college graduate, is one of them. "It's a tradition. We need to pass it down,"said Fan.
根据短文内容，回答下列问题。
46. What will happen if the tea leaves have too much water?
47. When does the traditional tea roasting technique date back to?
48. Is machine-made tea as good as man-made tea according to Fan's words?
49. What are Longjing tea leaves famous for?
50. If you have a chance to be one of Fan Shenghua's apprentices, will you be one of them? Why or why not?
Fan Shenghua, 61, is one of the inheritors(传承人) of the Longjing tea roasting technique. His palms tell you everything—they're thick, rough, and full of calluses(老茧), which are reminders of more than 40 years of hard work. "You have to touch the leaves with your hands to see how much water should be removed(除去),"Fan said. "If too much is removed, the leaves will break into pieces; if not enough is removed, the tea will taste bitter."
This traditional technique dates back to the Ming and Qing dynasties. It not only ensures the quality of the tea, but also is an important part of Chinese tea culture. "Longjing tea leaves are famous for their color, taste and shape. Only by hand can we make the best of them. It's like making a work of art,"Fan said.
These days, however, more people are using machines to do the job. "It's easier, but the quality is not good,"Fan said. "Machine-made tea floats longer in water and tastes bitter."
When President Xi Jinping visited Hangzhou, he watched Fan roast tea leaves. Fan changed the strength and movement of his hands as he felt the tea leaves roasting. Xi later said,"The things made by two palms cannot be replaced by modern technology."
Fan is now taking apprentices(学徒). His son, a college graduate, is one of them. "It's a tradition. We need to pass it down,"said Fan.
根据短文内容，回答下列问题。
46. What will happen if the tea leaves have too much water?
47. When does the traditional tea roasting technique date back to?
48. Is machine-made tea as good as man-made tea according to Fan's words?
49. What are Longjing tea leaves famous for?
50. If you have a chance to be one of Fan Shenghua's apprentices, will you be one of them? Why or why not?
答案
46. The tea will taste bitter.
47. It dates back to the Ming and Qing dynasties.
48. No, it isn't.
49. They are famous for their color, taste and shape.
50. Yes, I will. Because the traditional Longjing tea roasting technique is an important precious part of Chinese tea culture, and I want to learn this special skill to help pass down our excellent traditional culture. (答案不唯一，表述合理即可)
47. It dates back to the Ming and Qing dynasties.
48. No, it isn't.
49. They are famous for their color, taste and shape.
50. Yes, I will. Because the traditional Longjing tea roasting technique is an important precious part of Chinese tea culture, and I want to learn this special skill to help pass down our excellent traditional culture. (答案不唯一，表述合理即可)
解析
46. 本题为细节理解题，定位原文第一段末尾内容，当茶叶水分残留过多时，可直接找到对应的结果信息作答。
47. 本题为细节理解题，定位原文第二段第一句，可直接提取传统炒茶技艺的溯源时间信息。
48. 本题为细节理解题，定位原文第三段中Fan的相关表述，机器制茶操作更简便但品质差、口感发苦，远不及手工制茶，由此可得出对应结论。
49. 本题为细节理解题，定位原文第二段中Fan的表述，可直接提取龙井茶闻名的相关特点信息。
50. 本题为开放性问答，结合文章传承传统茶文化的主旨，给出逻辑通顺、符合正向价值观的回答即可。
47. 本题为细节理解题，定位原文第二段第一句，可直接提取传统炒茶技艺的溯源时间信息。
48. 本题为细节理解题，定位原文第三段中Fan的相关表述，机器制茶操作更简便但品质差、口感发苦，远不及手工制茶，由此可得出对应结论。
49. 本题为细节理解题，定位原文第二段中Fan的表述，可直接提取龙井茶闻名的相关特点信息。
50. 本题为开放性问答，结合文章传承传统茶文化的主旨，给出逻辑通顺、符合正向价值观的回答即可。
