我对茶文化有很浓厚的兴趣用英语怎么说

（1）历史悠久（2）茶馆众多（3）档次多样（4）茶技高超（5）茶具讲究

本题考查“压缩语段”考点，能力层次为E，侧重“表达应用”能力的考查。解答本类题先通读全文，了解文章层次，在此基础上概括文意，注意字数限制。

解题思路：（1）茶壶的盖子上有一个小孔是利用大气压把壶内的水顺利压出；
（2）生活中的白气都是水蒸气遇冷液化的结果．

（1）茶壶中的水倒出时，茶壶内气压减小，壶外气压大于壶内气压，壶内的水不容易流出来，茶壶的盖子上有一个小孔，壶内与大气相连，在大气压作用下壶内水容易流出来；
（2）水壶烧开水时，壶嘴会冒“白气”，是壶内的水蒸气遇冷的空气液化成的小水珠．
故答案为：（1）壶内与大气相连，在大气压作用下壶内水容易流出来；（2）水蒸汽遇冷液化而成．

点评：
本题考点： 大气压强的存在；液化及液化现象．

考点点评： 把茶文化和物理知识连线起来，体现了物理和生活的密切关系．

解题思路：

:(1)用沸水才能很快泡出茶香、茶色，这是因为温度越高，分子运动越剧烈，扩散越快。

(2)壶嘴会冒“白气”，这些白气是由壶嘴冒出的水蒸气变成的小液滴，故是液化形成的。

温度  、   液化

The Culture of The Chinese Tea -"When a guest comes to my home from far away on a cold night, I light bamboo to boil tea to offer him." — Ancient Chinese poem China is the home country of...

为名忙为利忙忙里偷闲且喝一杯茶去 劳心苦劳力苦苦中作乐再倒一碗酒来 茶亦醉人何必酒； 书能香我无须花。 最宜茶梦同圆，海上壶天容小隐； 休得酒家借问，座中春色亦常留。 翠叶烟腾冰碗碧, 绿芽光照玉瓯青。 九曲夷山采雀舌, 一溪活水煮龙团。 雀舌未经三月雨, 龙芽新占一枝春。 回答完毕 ，感谢你的提问，希望对你有帮助，记得采纳给好评呦，祝你学习进步！

神农尝百草 日遇七十二毒 得荼而解之 中‘荼’便是茶 .当时是以药饮方式存在它是对茶叶最早的记载 距今有三千多年
茶叶开始饮用是从唐开始的 陆羽的茶经中 有详细茶叶生产加工饮用的记载 《经现陆羽 歌传卢仝 茶史溯源追根古 》是讲茶文化中两位杰出贡献的两位伟人 追溯茶叶的根源真的要是很久很久的远古了.

（1）通过加热使新鲜茶叶中的水分温度升高，快速水分的蒸发，这便是制茶中的“杀青”；
（2）用沸水才能很快泡出茶香、茶色，这是扩散现象，温度越高，分子运动越快，扩散越快；
（3）茶壶与壶身相通而且等高，是利用连通器原理制成的；
（4）茶壶上有小孔和外界大气相通，壶内的水在大气压的作用下便于将茶水倒入杯中；
（5）冬天向壶中倒入刚烧开的沸水泡茶时，会看到水冒“白气”，这些“白气”是水蒸气遇冷液化形成的；
（6）用手拿茶杯喝茶时，感觉到手很热，是茶杯将内能传递给手，使手的内能增加．

The Culture of The Chinese Tea
-
"When a guest comes to my home from far away on a cold night, I light bamboo to boil tea to offer him."
— Ancient Chinese poem
China is the home country of tea. Before the Tang Dynasty, Chinese tea was exported by land and sea, first to Japan and Korea, then to India and Central Asia and, in the Ming and Qing dynasties, to the Arabian Peninsula.
After Ming and Qing Dynasty, tea culture seemed to take on a tendency of returning to the most basics in nature with less people deliberately seeking quality water and less occasions on which tribute tea was blindly elaborated. People paid more attention to and placed more stress on the pure flavor of tea and its inherent taste through which spiritual pursuit could be realized, solace to soul could be obtained and the pursuit for a supreme bourn that human being and nature had been integrated into one entity could be attained
Chinese tea culture
Chinese tea culture has a long history.Tea culture entered its most prosperous ear in Tang and Song Dynasty, which had evolved into a condition that the fashion drinking tea had extended all over the country and tea had thus won the status as national beverage. And at that moment Luyu who was honored as “ the Saint of Tea” and his masterpiece The Scripture of Tea appeared which promoted the Chinese tea culture to an altitude that had never been previously attained. Those continually emerging eminent figures in the tea industry propelled an intentional pursuit for water, tea, tea set and decoction in tea drinking to such an extreme elegance, perfection, delicacy and sophistication, so much so that in late Tang and Song Dynasty, an extravagant fashion was formed and occurred in tea culture.
Tea culture is of much elegance. In the contemporary society, tea culture plays a role of enriching cultural and leisure life, promoting the development of tea-related economy and trade, and propelling culture exchange between nations. In the 21st century, tea culture will grow to an even larger scale, involve an even wider range of fields, perform an even stronger function and bring an even closer integration of tradition and modern times which will in turn promote tea culture to an international level
Chinese tea is part of Chinese culture.Many people likes drinking tea,and a lot of kinds of tea have become famous.Tea has a long history in China.There are a variety of good tea which attract many foreigns.So we must do more to improve Chinese tea and add up more history stories and culture to it.At the same time ,we should prevent some bad tea from damaging the fame of Chinese tea.Only by doing so can Chinese tea become more and more popular and valuable.
That the fashion drinking tea had extended all over the country and tea had thus won the status asnational beverage. And at that moment Luyu who was honored as “ the Saint of Tea” and his masterpiece The Scripture of Tea appeared which promoted the Chinese tea culture to an altitude that had never been previously attained. Those continually emerging eminent figures in the tea industry propelled an intentional pursuit for water, tea, tea set and decoction in tea drinking to such an extreme elegance, perfection, delicacy and sophistication, so much so that in late Tang and Song Dynasty, an extravagant fashion was formed and occurred in tea culture.
The Chinese people, in their drinking of tea, place much significance on the act of "savoring." "Savoring tea" is not only a way to discern good tea from mediocre tea, but also how people take delight in their reverie and in tea-drinking itself. Snatching a bit of leisure from a busy schedule, making a kettle of strong tea, securing a serene space, and serving and drinking tea by yourself can help banish fatigue and frustration, improve your thinking ability and inspire you with enthusiasm. You may also imbibe it slowly in small sips to appreciate the subtle allure of tea-drinking, until your spirits soar up and up into a sublime aesthetic realm. Buildings, gardens, ornaments and tea sets are the elements that form the ambience for savoring tea. A tranquil, refreshing, comfortable and neat locale is certainly desirable for drinking tea. Chinese gardens are well known in the world and beautiful Chinese landscapes are too numerous to count. Teahouses tucked away in gardens and nestled beside the natural beauty of mountains and rivers are enchanting places of repose for people to rest and recreate themselves.

解题思路：（1）不透明物体的颜色是由它反射的色光决定的；
（2）蒸发快慢的因素有三个：液体温度、表面积和液体上方空气流动快慢有关；
（3）分子运功快慢和物体的温度有关，温度越高分子运动越剧烈；
（4）茶壶倒水时，壶内压强小于外界大气压，大气压将壶内的水压出；
（5）物体保持原来运动状态不变的性质叫惯性．

（1）绿茶看起来是绿b，是因为茶叶反射绿光；
（2）通过加热使新鲜茶叶6b水分温度升高，快速水分b蒸发，这便是制茶6b“杀青”；
（g）用沸水才能很快泡出茶香、茶色，这是扩散现象，温度越高，分子运动越快，扩散越快；
（4）茶壶0有小孔和外界大气相通，壶内b水在大气压b作用下便于将茶水倒入杯6；
（2）突然转动茶杯时，发现茶叶没动，这是因为茶叶具有惯性．
故答案为：（1）绿光；（2）蒸发；（g）分子运动；（4）大气压；（2）惯性．

点评：
本题考点： 物体的颜色；蒸发及其现象；惯性；大气压强的存在；分子的运动．

考点点评： 此题考查的知识点较多，有物体的颜色、蒸发快慢的影响因素、扩散现象、大气压的利用、惯性等，中考常见题型．

1﹑中国的茶文化：
中国是茶的故乡,也是茶文化的发祥地.茶的发现和利用,在中国已有四五千年历史,且长盛不衰,传遍全球.茶是中华民族的举国之饮,发于神农,闻于鲁周公,兴于唐朝,始于宋代,中国茶文化糅合了中国佛、儒、道诸派思想,独成一体,是中国文化中的一朵奇葩!茶已成为全世界最大众化、最受欢迎、最有益于身心健康的绿色饮料.茶融天地人于一体,提倡“天下茶人是一家”.
　感受：茶文化的内涵其实就是中国文化的内涵的一种具体表现,谈茶文化必须结合中国汉文化而论之.中国素有礼仪之邦之称谓,茶文化的精神内涵即是通过沏茶、赏茶、闻茶、饮茶、品茶等习惯和中华的文化内涵和礼仪相结合形成的一种具有鲜明中国文化特征的一种文化现象,也可以说是一种礼节现象.礼在中国古代用于定亲疏,决嫌疑,别同异,明是非.在长期的历史发展中,礼作为中国社会的道德规范和生活准则,对汉族精神素质的修养起了重要作用；同时,随着社会的变革和发展,礼不断被赋予新的内容,和中国的一些生活中的习惯与形式相融合,形成了各类中国特色的文化现象.
2、小芳,这次考试出错没关系,“人有失手,马有失足”,谁能不出错呢?不要伤心难过,重新振作学习.人要向前看,我相信,下次你一定可以考好,加油!
3、客人来到时,我亲切的打招呼,热情相迎：“x x ,您好,您好欢迎做客.”先招呼客人坐下,倒一杯热茶,亲切地问候他们,交谈.最后送客人走：“不好意思,今天招待不周,欢迎下次再来做客,再见.”
4、徐明,“少壮不努力,老大徒伤悲.”你现在玩游戏,不努力学习,长大以后可怎么办?人生只有一次,如果游戏人生,就对不起生你养你的父母,教诲教导你的老师,对不起……你还有何颜面活在世界?
5、蓝天美丽因为有白云, 大地锦绣因为有草木.环境的优美在于人为,让我们携起手来保护环境,让环境和谐,亚运更和谐!
6、小明,你练琴刻苦是好,但已经影响到我们这些邻居的休息了.
7、富人以貌取人,乞丐的话中之意是：富人你狗眼看人低,只要我乞丐也有几件像样的衣服,狗（富人）也会尊敬我.
8、我：“祝贺你们新婚之喜.”他们：“大家同喜”我：“希望你们百年好合,早生贵子,和和美美,白头偕老.”他们：“谢谢.”
9、书是大家一起看的,不可以随意损坏,再有这种现象,就叫他们捐出自己的书.看见自己的书.在书架上也会维护,看到别人不珍惜书也会出手阻止.还有和别人分享自己的东西也对建立友好关系起到作用 .
10、跳绳是一种非常有效的有氧运动.它除了拥有运动的一般益处外,更有很多独特的优点.跳绳每半小时消耗热量四百卡.是一项健美运动,对心肺系统等各种脏器、协调性、姿态、减肥等都有相当大的帮助.跳绳能促进儿童健康发育,能加快胃肠蠕动和血液循环,促进机体的新陈代谢,有利于儿童健康成长.男生也可以跳绳.
11、你好,我的名字叫x x.我喜欢(什么）擅长（什么）.很高兴认识你,希望和你做好朋友.（括号里根据个人情况填写吧O(∩_∩)O~）
祝你开心!O(∩_∩)O~

The unique charm and particular features of Tea Cultural Tour in Hangzhou have been attracting more and more visitors. However, as an remarkable platform of Tea Cultural Tour, various tea festivals , such as Chinese Tea Expo and West Lake Longjing Tea Festival, not only failed to make good impact on advertising Tea Culture Tour, but affected the image of West Lake Longjing adversely.
Meanwhile, the tea festivals were not disseminated effectively, but regarded just as exhibiting or visiting activities. Therefore,the lack of publicizing the culture and the failure of lifting the tea festival to the higher cultural level weakened the market competitiveness and attractiveness of Tea Cultural Tour in Hangzhou.
On the other hand, the resource of Tea Cultural Tour in Hangzhou has not been utilized sufficiently. It should have been the golden season for the tour in Hangzhou in Jun, 2005. However, there were few tourists visiting the Tea Museum, the hometown of tea. Moreover, there was no staff in many exhibition halls. In a nutshell, because of the lack of publicity, the remarkable resource of tea culture with rich historic deposit could only contribute to the tour in Hangzhou for a very short time and had little impact for most time every year.

（1） 费力
（2）大气压　

Tea enjoying,technology including following various:First,tea taste
tender and delicate,the tea is easy to ruin,therefore renovates
time,must be extremely clean,must be far away wines fragrant kind of
all to have the strong taste the matter,with body belt this kind of
breath person; Second,the tea must preserve Yu Lengzao place; Third,
烹茶 art one partly lies in selects the water,the mountain spring
for on,the river water is next,well water one night watch; Fourth,
the guest cannot be many,also must the elegant person,Fang Neng
appreciate America of the cup pot; Fifth,the tea orthochromatic is
the blue center belt micro yellow,the excessively thick black tea
namely has no alternative but to add seperately the milk,the lemon,
the peppermint or his thing by compromises its bitter taste; Sixth,
the good tea must have the aftertaste,probably after drinks the tea
half minute,when its chemical composition and the body fluids has the
function,namely can sense; Seventh,the tea must presently soak
presently drinks,soaks in the pot slightly crosses the marquis,
namely can lose the taste; Eighth,made tea must use just to boil the
water; Ninth,the tea taste on most,should like on the baby body
general bring "the milk flower fragrance".

（1）历史悠久（2）茶馆众多（3）档次多样（4）茶技高超（5）茶具讲究
（五个要点，一点1分，语意相近即可；超过字数酌情扣1～2分）

略

tea made in hangHou

GOOLE
Chinese tea culture has 4,000 years of history,WITH a wide range, which includes natural sciences, humanities, both substances, but also spiritual. Tea culture is a combination of material and spiritual civilization. This article on the origins of tea culture, and historical evolution of the concept includes the conduct of research, summarized some of the features of tea culture. And further excavation of tea ceremony, meaning the meaning of tea and tea culture in the share of status and social function.时间有限 抱歉啊

解题思路：（1）分子运动速度和物体的温度有关系，温度越高，分子运动越剧烈，扩散越快；
（2）蒸发是物质由液态变为气态的汽化现象、汽化吸热；影响蒸发快慢的因素；液体的温度、液体表面积、液体上方空气流动速度．

（1）用沸水才能很快泡出茶香、茶色，这是因为温度越高，分子运动越剧烈，扩散越快．
（2）吹气时加快了茶水上方空气的流动，从而加快了茶水的蒸发，蒸发吸热，所以凉的快．
故答案为：（1）扩散；（2）吸收．

点评：
本题考点： 扩散现象；热传递．

考点点评： 本题考查的知识点有扩散现象和汽化吸热等知识点，体现了物理来源于生活，服务于社会的新课程理念．

Solutions to Integrated Development for Hangzhou Tea Culture Tourism Products

小题1:①苏轼、陆容等人的诗文证明了禅宗与茶文化之间素有“禅茶一味”的说法，如苏轼的茶联“茶笋尽禅味，松杉真法音”等。②茶是寺院仪式中不可缺少的组成部分，如寺院供奉祖师时，有“奠茶”，挂单时有“戒腊茶”等。③唐代禅宗大兴之后，寺院煎茶时，就不再配以作料，意在品味茶独特的味。(每点3分，答出任意两点即可)
小题1:文中引用诗僧皎然的《饮茶歌诮崔石使君》，生动地说明了通过品茶能够引发感觉之外的领悟，无须多余的语言即能直指人心，获得顿悟。(3分)同时，从全文看，多处引用诗文还能够增加文采，增强文章的可读性。(3分)
小题1:①茶味苦，而“苦”正是佛教四谛之一。②禅强调直指人心，强调顿悟；而品茶时的感官体味，既与人的感觉有着最直接的接触，同时也能引发感觉之外的领悟。③茶具有质朴清幽的性质，这与禅的静默率真的精神是一致的。④茶性清香，有助于禅者获得安详的心态。(每点2分，答出任意三点即可)


小题1:本题考查筛选整合文中信息的能力。回答本题时，首先要明确作为证据的应该是事实，即文中举的事例，而不能将作者的论证内容作为答案的要点。然后，对相关内容进行筛选整合即可。
小题1:一般来说，引用的作用是证明观点。除此之外，作为论述类文本，引用诗文别有风味。作答时可从这两个方面组织答案。
小题1:注意文中“荼与禅在特性上的相通之处”这个句子，它在结构上有总括下文的作用，后面接下来的四段，每一段都论述一个“相通之处”，找出这四个方面并加以概括即可。

（1）观察表格给出的pH值，草甸土的pH最小，酸性最强，故选A；
（2）能够闻到茶香，说明分子在不断的运动，所以本题答案为：分子在不断地运动；
（3）A、开发太阳能有利于减少温室气体，利于环保，故A正确；
B、用电动车接送游客，能减少汽车尾气的排放，利于环保，故B正确；
C、推广双面打印文稿，有利于节约纸张，能减少树木的砍伐，从而有利于环境保护，故C正确；
故选ABC；
（4）氧化钙能与水反应生成氢氧化钙，所以本题答案为：CaO+H₂O═Ca（OH）₂．

解题思路：茶壶是个连通器，壶嘴和壶身构成了一个连通器，壶嘴和壶身的液面是相平的，故放低壶嘴，水就会从壶嘴处流出．但要构成连通器，就要求连通器的各部分上端是开口的，所以壶身上方不能用壶盖盖严实了，必须开个小孔，使内外气压平衡．

茶壶与壶嘴上端开口，底部连通，构成连通器，水不流动时，壶身与壶嘴的液面高度相平；
壶盖上钻有小孔，是为了利用大气压，使内外气压平衡，让茶水顺利倒出来．
故答案为：连通器；大气压．

点评：
本题考点： 连通器原理；大气压强的存在．

考点点评： 茶壶是个连通器，是课本上有介绍的，但还需要学生自己认真去观察家中的茶壶，为什么有个小孔，小孔被堵住了会出现什么情况，为什么会出现这种情况．学习物理，我们提倡学生提出问题，并能自己去试图探究问题．

双 井 茶（1）
宋 欧阳修
西江水清江石老,石上生茶如凤爪（2）.
穷腊不寒春气早（3）,双井茅生先百草（4）.
白毛囊以红碧纱（5）,十斤茶养一两芽（6）
长安富贵五侯家,一啜尤须三日夸.
宝云日注非不精（9）,争新弃旧世人情.
岂知君子有常德,至宝不随时变易.
君不见建溪龙凤团,不改旧时香味色.
作者简介：欧阳修（1007—1072）,字永叔,自号醉翁,晚号六一居士,庐陵人,宋仁宗朝进士 官至副宰相,是北宋著名散文家.
注释：（1）双井茶：宋代名茶,也是贡茶之一,在江西省.
（2）凤爪：茶芽的状态.
（3）穷腊不寒：整个冬季都不冷.
（4）茅：茶.
（5）囊：动词,装袋.白毛：芽叶上的白毫.
（6）此句谓双井茶采摘的细嫩.
（7）宝云日注：日注即日铸,在绍兴,产日铸名茶.宝云在,产宝云名茶.
（10）常德：经常不变的德性.

汽化 ，温度，大气压，液化

（1）加热可以使新鲜茶叶中的水分温度升高，从而加快蒸发或汽化，达到“杀青”的目的．
（2）用沸水才能很快泡出茶香、茶色，这是因为 温度 越高，扩散现象越明显；
（3）茶壶的盖子上有一个小孔，是为了使茶壶内的气体和外界的大气想通，使壶内气体压强等于大气压，水容易倒出；
（5）壶嘴会冒“白气”，这些白气是由壶嘴冒出的水蒸气遇冷液化形成的；

（每空2分共6分）
（1）分子是不断运动着的；
（2）A C；
（3）CaO＋H ₂ O===Ca(OH) ₂

：（1）走在武夷山的街道上，会闻到茶水中的“茶多酚”分子散发出的阵阵茶香，这现象说明了分子是不断运动着的；
（2）由绿色的含义可知，开发太阳能减少温室气体，旅游公司推广双面打印文稿符合绿色环保的理念；在景区烧烤吸引游客会污染环境，就不符合绿色环保的理念，正做法是AC，错误的做法是B；
（3）生石灰能做干燥剂，是因为生石灰吸收水份反应生成了氢氧化钙，反应的方程式是：CaO+H2O=Ca（OH）2．

（1）用沸水才能很快泡出茶香、茶色，这是因为温度越高，分子运动越剧烈，扩散越快．
（2）壶嘴会冒“白气”，这些白气是由壶嘴冒出的水蒸气变成的小液滴，故是液化形成的．
故答案为：（1）温度；（2）液化．

tea for pot,One for the pot都是一壶茶的意思!
也有a pot of tea

China is the hometown of tea,is also the birthplace of tea culture.The connotation of tea culture is a concrete manifestation of the connotation of Chinese culture,tea culture must be combined with the han Chinese culture is concerned.China known as formal state,spiritual connotation of tea culture is through the tea and tea,the smell of tea,tea,tea and other habits and the cultural connotation and etiquette formed by the combination of a kind of a cultural phenomenon with its unique characteristics of Chinese culture,also can saying is a kind of etiquette.

A

对句子常见语病的考查。
B“是关系到人类持续发展的大事”是肯定说法，而“能否”是从正反两方面说所以搭配不当，修改时去掉“否”。C．成分残缺，修改时在“城市，让生活更美好”后面加“的口号”。

历史 中国人种茶饮茶已有4000多年
种类 种类多,龙井茶享誉世界
茶具 陶瓷茶壶,茶杯
喝茶的地方 茶馆,餐馆,家庭,上班休息
喝茶的益处 有利健康,醒脑提神,绿茶防癌
参考范文
It is 4,000 years since the Chinese began to grow and drink tea.
There’re many kinds of tea in China, of which Longjing Tea is famous all over the world.
Tea is usually drunk in tea sets. A tea set is made up of a tea pot and some teacups, which are both made of china.
Most Chinese are fond of drinking tea. Tea is served not only at tea house and restaurants but also at home. People also drink tea during breaks at offices or factories.
It has been discovered that drinking tea does a lot of good to people’s health. A cup of tea can make you relaxed and refreshed. And it’s said that green tea can prevent cancers. That’s why tea is becoming more and more popular with people.

解题思路：

(1)壶盖上的小孔是为了使壶内外相连，在大气压的作用下水容易流出来；

(2)“白气”是由于高温的水蒸气上升过程中遇冷液化形成的。

（1）壶内与大气相连，在大气压作用下壶内水容易流出来；（2）水蒸汽遇冷液化而成．

解题思路：根据已有的知识进行分析，酸性溶液的pH小于7，酸性越强，pH越小，构成物质的基本微粒在不断的运动，氧化钙具有吸水性，能与水反应．

（1）观察表格给出的pH值，草甸土的pH最小，酸性最强，故选A；
（2）能够闻到茶香，说明分子在不断的运动，所以本题答案为：分子在不断地运动；
（3）A、开发太阳能有利于减少温室气体，利于环保，故A正确；
B、用电动车接送游客，能减少汽车尾气的排放，利于环保，故B正确；
C、推广双面打印文稿，有利于节约纸张，能减少树木的砍伐，从而有利于环境保护，故C正确；
故选ABC；
（4）氧化钙能与水反应生成氢氧化钙，所以本题答案为：CaO+H₂O═Ca（OH）₂．

点评：
本题考点： 溶液的酸碱性与pH值的关系；生石灰的性质与用途；利用分子与原子的性质分析和解决问题；书写化学方程式、文字表达式、电离方程式．

考点点评： 本题考查了溶液的酸碱性与pH的关系以及分子运动、环保的知识和氧化钙饿性质，题目较为简单，完成此题，可以依据已有的知识进行．

An Analysis of Chinese tea culture and Western comparison of coffee culture
浅析中国茶文化与西方咖啡文化之比较

解题思路：（1）不透明物体的颜色是由它反射的色光决定的；
（2）蒸发快慢的因素有三个：液体温度、表面积和液体上方空气流动快慢有关；
（3）分子运功快慢和物体的温度有关，温度越高分子运动越剧烈；
（4）茶壶倒水时，壶内压强小于外界大气压，大气压将壶内的水压出；
（5）物体由气态变成液态的过程叫做液化；
（6）物体保持原来运动状态不变的性质叫惯性．

（1）绿茶看起来是绿的，是因为茶叶反射绿光；
（2）通过加热使新鲜茶叶中的水分温度升高，快速水分的蒸发，这便是制茶中的“杀青”；
（3）用沸水才能很快泡出茶香、茶色，这是扩散现象，温度越高，分子运动越快，扩散越快；
（4）茶壶上有小孔和外界大气相通，壶内的水在大气压的作用下便于将茶水倒入杯中；
（5）冬天向壶中倒入刚烧开的沸水泡茶时，会看到水冒“白气”，这些“白气”是水蒸气遇冷液化形成的；
（6）突然转动茶杯时，发现茶叶没动，这是因为茶叶具有惯性．
故答案为：（1）绿光； （2）汽化（蒸发）；（3）扩散；（4）大气压；（5）液化；（6）茶叶具有惯性．

点评：
本题考点： 物体的颜色；汽化及汽化吸热的特点；液化及液化现象；惯性；大气压的综合应用；扩散现象．

考点点评： 此题考查的知识点较多，有物体的颜色、蒸发快慢的影响因素、扩散现象、大气压的利用、液化现象、惯性等，中考常见题型．

解题思路：（1）汽化是指物质由液态变成气态的过程，汽化需要吸热；
（2）分子运动速度和物体的温度有关系，温度越高，分子运动越剧烈，扩散越快；
（3）茶壶的盖子上有一个小孔，是为了让茶壶内部与外界大气相通，在外界大气压的作用下，将壶内的水倒出来．
（4）壶嘴会冒“白气”，首先我们要知道“白气”是液态的，然后分析是怎样形成的；

（1）新鲜茶叶中的水份通过加热，由液态变成气态的过程，属于汽化现象；
（2）用沸水才能很快泡出茶香、茶色，这是因为温度越高，分子运动越剧烈，扩散越快．
（3）茶壶的盖子上有一个小孔，是为了让茶壶内部与外界大气相通，在外界大气压的作用下，将壶内的水倒出来．
（4）壶嘴会冒“白气”，这些白气是由壶嘴冒出的水蒸气变成的小液滴，属于液化现象．
故答案为：（1）汽化；（2）温度；（3）大气压；（4）液化．

点评：
本题考点： 汽化及汽化吸热的特点；液化及液化现象；大气压强的存在；扩散现象．

考点点评： 该题考查的知识点比较多，有：扩散现象、大气压的应用和汽化、液化现象等知识点，是一道综合题，体现了物理来源于生活，服务于社会的新课程理念．

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