Tea Times, Tyes and Greens, Haydn’s late quartets – Reading

Reading Practice Test 02 With Solution



You should spend about 20 minutes on Questions 1-14, which are based on Reading Passage 1 below.

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  1. The chanccs arc that you have already drunk a cup or glass of tea today, Perhaps, you arc sipping one as you read this. Tea, now nn everyday beverage in many parts of the world, has over the centuries been an important part of rituals of hospitality both in the home and in wider society.
  2. Tea originated in China, and in Eastern Asia tea making and drinking ceremonies have been popular for ccnturics. Tea was first shipped to North Western Europe by English and Dutch maritime traders in the sixteenth century. At about the same time, a land route from the Far East, via Moscow, to Europe was opened up. Tea also figured in America’s bid for independence from British rule – the Boston Tea Party.
  3. As, over the last four hundred years, tea-lcavcs became available throughout much of Asia and Europe, the ways in which tea was drunk changed. The Chinese considered the quality of the leaves and the ways in which they were cured all important. People in other cultures added new ingredients besides tea-lcavcs and hot water. They drank tea with milk, sugar, spices like cinnamon and cardamom, and herbs such as mint or sage. The variations arc endless. For example, in Western Sudan on the edge of the Sahara Desert, sesame oil is added to milky tea on cold mornings. In England tea, unlike coffee, acquired a reputation as a therapeutic drink that promoted health. Indeed, in European and Arab countries as well as In Persia and Russia, tea was praised for its restorative and health giv¬ing properties. One Dutch physician, Cornelius Blankaart, advised that to maintain health a minimum of eight to ten cups a day should be drunk, and that up to 50 to 100 daily cups could be consumed with safety.
  4. While European coffee houses were frequented by men discussing politics and closing business deals, respectable middle-class women stayed at home and held tea parties. When the price of tea fell in the nineteenth century poor people took up the drink with enthusiasm. Different grades and blends of tea were sold to suit every pocket.
  5. Throughout the world today, few religious groups object to tea drinking. In Islamic cul¬tures, where drinking of alcohol is forbidden, tea and coffcc consumption is an important part of social life. However, Seventh-Day Adventists, recognising the beverage as a drug containing the stimulant caffeine, frown upon the drinking of tea,
  6. Nomadic Bedouin arc well known for traditions of hospitality in the desert. According to Middle Eastern tradition, guests arc served both tea and coffcc from pots kept ready on the fires of guest tents where men of the family and male visitors gather. Cups of “bitter” cardamom coffcc and glasses of sugared tea should be constantly refilled by the host.
  7. For over a thousand yearn, Arab traders have been bringing Islamic culture, including tea drinking, to northern and western Africa. Techniques of tea preparation and the ceremo¬nial involved have been adapted. In West African countries, such as Senegal and The Gambia, it is fashionable for young men to gather in small groups to brew Chinese “gun¬powder” tea. The tea is boiled with large amounts of sugur for a long time.
  8. Tea drinking in India remains an important part of daily life. There, tea made entirely with milk is popular. “Chai” is made by boiling milk and adding tea, sugar and some spices. This form of tea making has crossed the Indian Ocean and is also popular in East Africa, where tea is considered best when it is either very milky or made with water only. Curiously, this “milk or water” formula has been carrlcd over to the preparation of instant coffee, which is served in cafes as either black, or sprinkled on a cup of hot milk.
  9. In Britain, coffee drinking, particularly in the informal atmosphere of coffee shops, is cur¬rently in vogue. Yet, the convention of afternoon tea lingers. At conferences, it remains common practice to serve coffce in the morning and tea in the afternoon. Contemporary China, too, remains true to its long tradition. Delegates at conferences and seminars arc served tea in cups with lids to keep the infusion hot. The cups arc topped up throughout the proceedings. There arc as yet no signs of coffee at such occasions.

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