[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$f6XWUovXogr-4VzyCst9E616LFqgu2QsfKsEpealpiQo":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":10,"question":16,"related":17,"source":23,"type":24},[],"2023-05-07 19:52:11",86899420,[8,9],"对","错",{"courseId":11,"courseImg":12,"courseName":13,"workId":14,"workName":15},"1000062437","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002Fd373379130e9dd2b6f40cc57065c5cec.jpg","营销中国茶","32256599","营销中国茶教程考试","白族三道茶独特的&quot;头苦、二甜、三回味&quot;茶道早在明代时就已成为了白族待客交友的一种礼仪,寓意人生&quot;一苦,二甜,三回味&quot;的哲理( )",[18,25,30,35,45,48,57,66,76,85],{"answer":19,"createTime":5,"id":20,"options":21,"question":22,"source":23,"type":24},[],86899392,[8,9],"正式冲泡黑茶前的润茶程序也是不可缺少的.润茶的过程中,通过茶叶与热水接触,可帮助叶片缓缓舒展、自然呼吸,唤醒黑茶的茶性,更好地释放出茶味.( )","v2",3,{"answer":26,"createTime":5,"id":27,"options":28,"question":29,"source":23,"type":24},[],86899393,[8,9],"黑茶的冲泡过程中水温是很关键的因素,因为黑茶的原料比较粗老,而且在制作成茶的时候经过了深度发酵,茶性比较&quot;沉闷&quot;,所以泡茶的水温度一定要高,选择水还是滚烫的时候冲泡,这样才能将黑茶的茶味完全泡出.( )",{"answer":31,"createTime":5,"id":32,"options":33,"question":34,"source":23,"type":24},[],86899399,[8,9],"乌龙茶一般使用生长期较长的成熟芽叶制成,冲泡时茶叶用量也较多,因此对水温的要求高.而且乌龙茶含有某些特殊的芳香物质,需要在高温下才能充分发挥出来,所以乌龙茶适宜采用滚水冲泡.( )",{"answer":36,"createTime":5,"id":37,"options":38,"question":43,"source":23,"type":44},[],86899414,[39,40,41,42],"红茶的一种制茶工艺","绿茶的一种制茶工艺","白茶的一种制茶工艺","一种泡茶的技法","&quot;工夫茶&quot;指的是.( )",0,{"answer":46,"createTime":5,"id":6,"options":47,"question":16,"source":23,"type":24},[],[8,9],{"answer":49,"createTime":5,"id":50,"options":51,"question":56,"source":23,"type":44},[],86899429,[52,53,54,55],"一副茶具最好只冲泡一类茶","保温性好","质地透明,光泽夺目,外形可塑性大","时间越久茶具越光亮","玻璃茶具有哪些特性( )",{"answer":58,"createTime":5,"id":59,"options":60,"question":65,"source":23,"type":44},[],86899431,[61,62,63,64],"90℃","80℃","70℃","100℃","冲泡黄茶的适宜水温一般来说以( )左右为宜.如果冲泡水温过高,会破坏黄茶中的维生素等有效成分,降低茶汤的营养价值,并且还会使茶汤变得苦涩.( )",{"answer":67,"createTime":5,"id":68,"options":69,"question":74,"source":23,"type":75},[],86899436,[70,71,72,73],"明太祖朱元璋","朱元璋的第十七子,朱权","清朝乾隆皇帝","赵佶","推动明清清饮之风的茶人有( )",1,{"answer":77,"createTime":5,"id":78,"options":79,"question":84,"source":23,"type":44},[],86899438,[80,81,82,83],"超级价值","差异价值","基准机制","有效价值","市场定位中,代表了一个产品对客户最杰出、最重要的价值的是( )",{"answer":86,"createTime":5,"id":87,"options":88,"question":89,"source":23,"type":24},[],86899443,[8,9],"、宋徽宗赵佶撰写《茶论》,后世称之为《大观茶论》( )"]