1 . China’s tea culture has undergone dramatic, changes in recent years. The appearance of new-style teas can be traced back to the cheap roadside milk tea stands of the 1990s. Most of these drinks were made from powdered mixes and contained neither fresh milk nor fresh tea. The base ingredients weren’t updated until the arrival of Taiwan-based brands like CoCo and A Little Tea in the 2000s, leading to innovations such as “cheese tea”. These businesses started the “Milk Tea 2.0” era, transforming the milk tea business from a mixture of small stands into a standardized and fast-moving industry.
But even as the Taiwan-centric “Milk Tea 2.0” revolution was sweeping the world, the seeds of its next evolution were already sprouting (发芽) on the Chinese mainland. In 2012, a 21-year-old man named Nie Yunchen opened a milk tea store in the small southern city of Jiangmen, where he sold milk tea. By 2020, Nie’s HeyTea had 695 stores worldwide; was worth an estimated, 16 billion yuan, and had attracted a large number of imitators.
The new brands made their mark, by offering a more diverse range of tea bases, often with extras like seasonal fruit sparkling water, cream cheese or nuts.
The viability (可行性) of this business model owes much to China’s widespread embrace of high-end consumerism. Jason Yu, general manager of the market research firm Kantar World panel China, told me that “mothers with refined tastes”, urban white-collar workers, and those born after 1990 are the main drivers of Chinas new-style tea market—and, more broadly, the consumer market as a whole. These groups tend to be defined by busywork and home lives, and they see upscale drinks like tea and coffee not only as a way to quench their thirst (解渴), but also as a source of comfort. In this sense, new-style teas are filling a psychological, rather than a physical need. Many tea brands are aware of this and they have sought to associate themselves with healthy and relaxed lifestyle through their marketing campaigns.
Another driver of new-style tea consumption, according to Yu, is the desire among young people to combine consumption with social activity. “The goal of consumption for this generation of consumers is socializing,” Yu, said “You rarely see a person drinking Hey Tea by himself.”
1. How were new-style teas influenced by Taiwan-based brands?| A．These brands gave them a new name. |
| B．These brands changed their ingredients. |
| C．These brands in proved-their marketing. |
| D．These brands made them a healthier drink. |
| A．It can compete with “Milk Tea 2.0”. | B．It is targeted at high-income groups. |
| C．It has a good market at home and abroad. | D．It gradually develops the domestic market. |
| A．By improving the brand image. | B．By stressing their relaxing effect. |
| C．By showing their nutritious value. | D．By comparing them with other products. |
| A．The low price. | B．Their rich variety. |
| C．The chance to socialize. | D．Their desire To show off. |
2 . Chinese consumers have said they will avoid eating Japanese seafood over safety concerns once Japan starts releasing (排放) nuclear wastewater into the Pacific Ocean.
On July 7, the General Administration of Customs released an import (进口) ban on aquatic products from the 10 Japanese cities. It’s indicated that Japan’s plan to release polluted wastewater into the sea was a matter of global concern. The plan caused more Chinese consumers who eat seafood began to worry about their safety, according to the administration.
According to a survey in 2022 by Chinese market consultancy company iiMedia Research, 39.58 percent of participants eat Japanese seafood once every two or three weeks.
“I will not eat seafood imported from Japan anymore,” said a data engineer surnamed Wang in Shanghai. The 42-year-old has been a fan of Japanese food since 2000 and used to eat Japanese food once a month. “If I have other options, I will choose seafood that does not come from the Pacific Ocean,” he added.
Wang Qian, a financial employee in Beijing, said she has been to about 20 Japanese restaurants so far. “Normally, I would not pay attention to where the seafood came from. But now I will try not to choose seafood from Japan,”she said. “Wastewater poses a threat to human health and marine ecology.”
Wang Qian said that Japan should use other methods to solve the problem, rather than releasing nuclear wastewater into the ocean.
An employee of the Japanese restaurant Jiubanwu, in Beijing, who did not want to be named, told China Daily that the restaurant’s fish and shrimp are imported from Russia, France and other countries. “We have not been buying seafood from Japan since April,” she said.
In addition to food safety, some people are worried about using cosmetic (美容的) products made in Japan.
1. What can we learn from the first two paragraphs?| A．Releasing nuclear wastewater has aroused worldwide concern. |
| B．All the seafood which is imported from Japan will be banned. |
| C．Chinese consumers will be stricter when choosing seafood to eat. |
| D．Japan’s plan to release the wastewater is criticized by Japanese. |
| A．China’s specific methods to dealing with nuclear wastewater. |
| B．The influence of wastewater on Japanese cosmetic products. |
| C．A formal call to Japan for producing safer cosmetic products. |
| D．The world’s reply to Japanese nuclear wastewater releasing. |
| A．Surprised. | B．Doubtful. | C．Unclear. | D．Critical. |
3 . Like most of us, I try to be mindful of food that goes to waste. The arugula (芝麻菜)was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out.
In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away — from “ugly” (but quite eatable) vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans.
Producing food that no one eats wastes the water, fuel, and other resources used to grow it. That makes food waste an environmental problem. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world.”
If that’s hard to understand, let’s keep it as simple as the arugula at the back of my refrigerator. Mike Curtin sees my arugula story all the time — but for him, it's more like 12 bones of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington, D.C., which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished (有瑕疵的) produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road.
Such methods seem obvious, yet so often we just don’t think. “Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won’t eat,” Curtin says.
1. What does the author want to show by telling the arugula story?| A．We pay little attention to food waste. | B．We waste food unintentionally at times. |
| C．We waste more vegetables than meat. | D．We have good reasons for wasting food. |
| A．Moral decline. | B．Environmental harm. |
| C．Energy shortage. | D．Worldwide starvation. |
| A．It produces kitchen equipment. | B．It turns rotten arugula into clean fuel. |
| C．It helps local farmers grow fruits. | D．It makes meals out of unwanted food. |
| A．Buy only what is needed. | B．Reduce food consumption. |
| C．Go shopping once a week. | D．Eat in restaurants less often. |
All this saves time, but at a price. When we lose or gain half a day in speeding across the world in an airplane, our bodies tell us so. We get the uncomfortable feeling known as jet-lag; our bodies feel that they have been left bebind in another time zone. Again, spending too long at computers results in painful wrists and fingers. Mobile phones also have dange according to some seientists; too much use may transmit harmful radiation into our brains, a consequence we do not like to think about.
However, what do we do with the time we have saved? Certainly not relax, or so it seems. We are so accustomed to constant activity that we find it difficult to sit and do nothing, or even just one thing at a time. Perhaps the days are long gone when we might listen quietly to a story on the radio, letting imaginations take us into another world.
There was a time when some people’s lives were devoted simply to the cultivation of the land or the care of cattle. No multi-tasking there; their lives went on at a much gentler pace, and in a familiar pattern. There is much that we might envy about a way of life like this. Yet before we do so, we must think of the hard tasks our ancestors faeed; they farmed with bare hands, often lived close to hunger, and had to fashion tools from wood and stone. Modern machinery has freed people from that primitive existence.
1. The new products become more and more time-saving beeause_________.| A．our love on speed seems never-ending |
| B．time is limited |
| C．the prices are increasingly high |
| D．the manufacturers boast a lot |
| A．Imaginary life. | B．Simple life in the past. |
| C．Times of inventions. | D．Time for constant activity. |
| A．Critical. | B．Objective. | C．Optimistic. | D．Negative. |
| A．The present and past times. | B．Machinary and human beings. |
| C．Imaginations and inventions. | D．Modern technology and its influence. |
