[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$f24v9I2clbsE04oYDqy2nj3BahlNMMA9lOlnPeqxUzoI":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":31,"type":32},[],"2024-06-01 12:43:29",147723890,[8,9,10,11],"《大观茶论》","《煮泉小品》","《煎茶水记》","《茶经》",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},18,"b90e5fc44900c1a6e1b63ff11bb19fc7","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002Fa1ba452d3e86a79f0727aecd7ea44169.jpg","中国茶道","353657cff7e04bedaf7dd3823046b02d","第四章习题",""水以清、轻、甘、冽为美.轻甘乃水之自然,独为难得."出现在哪一篇文章中.( )",[21,33,42,51,60,69,78,81,90,99],{"answer":22,"createTime":23,"id":24,"options":25,"question":30,"source":31,"type":32},[],"2024-06-01 12:43:28",147723884,[26,27,28,29],"紫砂壶","飘逸杯","随手泡","同心杯","下列哪个器具不属于泡茶器( )","v1",0,{"answer":34,"createTime":23,"id":35,"options":36,"question":41,"source":31,"type":32},[],147723885,[37,38,39,40],"唐代以饼茶为主,采用烹煮法","宋代以散茶为主,采用点注法","明清以散茶为主,采用撮泡法","宋代以饼茶为主,采用点注法","关于历代泡茶法,下列说法不正确的是( )",{"answer":43,"createTime":23,"id":44,"options":45,"question":50,"source":31,"type":32},[],147723886,[46,47,48,49],"玻璃壶","陶土壶","塑料壶","保温杯","最适宜冲泡千两茶的茶器是( )",{"answer":52,"createTime":23,"id":53,"options":54,"question":59,"source":31,"type":32},[],147723887,[55,56,57,58],"美观","华贵","和谐","文化","茶器选配时应以"( )"为最高境界",{"answer":61,"createTime":23,"id":62,"options":63,"question":68,"source":31,"type":32},[],147723888,[64,65,66,67],"瓷器陶器","瓷器紫砂","陶器紫砂","银器瓷器","明清时期被称为茶器"双星"的是( )",{"answer":70,"createTime":5,"id":71,"options":72,"question":77,"source":31,"type":32},[],147723889,[73,74,75,76],"山水下,江水中,井水上","江水下,山水中,井水上","井水下,江水中,山水上","井水下,山水中,江水上","陆羽在制定茶道技术的标准时,对煮茶用水的评价为( )",{"answer":79,"createTime":5,"id":6,"options":80,"question":19,"source":31,"type":32},[],[8,9,10,11],{"answer":82,"createTime":5,"id":83,"options":84,"question":89,"source":31,"type":32},[],147723891,[85,86,87,88],"乾隆","宋徽宗","陆羽","老子","是通过称重来评定泡茶用水水质的高低",{"answer":91,"createTime":5,"id":92,"options":93,"question":98,"source":31,"type":32},[],147723892,[94,95,96,97],"细嫩、紧实、卷曲","细嫩、松散、切碎","粗老、紧实、颗粒","粗老、松散、直条","茶汁浸出速度快的茶一般符合以下哪些特征( )",{"answer":100,"createTime":5,"id":101,"options":102,"question":107,"source":31,"type":32},[],147723893,[103,104,105,106],"茯砖茶","石门银峰","沱茶","千两茶","85℃的水温比较适宜冲泡( )"]