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    Fan Shenghua，61，is one of the inheritors （傳承人）of the Longjing tea roasting technique.His palms tell you everything -they're thick，rough，and full of calluses （老繭）；a reminder of more than 40 years of hard work. "You have to touch the leaves with your hands to see how much water should be removed， "Fan said. "If too much is removed，the leaves will break into pieces；if not enough is removed，the tea will taste bitter. "
    This traditional technique dates back to the Ming and Qing dynasty.It not only ensures the quality of the tea，but also is an important part of Chinese tea culture. "Longjing tea leaves are famous for their color，taste and shape.Only by hand can we make the best of them.It's like making a work of art. " Fan said.
    These days，however，more people are using machines to do the job. "It's easier，but the quality is not as good， "Fan said. "Machine-made tea floats longer in water and tastes bitter. "
    In March in 2020，when President Xi Jinping visited Hangzhou，he watched Fan roast tea leaves.Fan changed the strength and movement of his hands as he felt the tea leaves roast.Xi later said， "The things made by two palms cannot be replaced by modern technology. "
    Fan is now taking apprentices （學徒）.His son，a college graduate，is one of them. "It's a tradition.We need to pass it down， " said the father.

（1）What will happen if the tealeaves have too much water？

The tea will taste bitter.

The tea will taste bitter.

（2）When does the traditional tea roasting technique date back to？

The Ming and Qing dynasty.

The Ming and Qing dynasty.

（3）Is machine-made tea as good as man-made tea according to Fan Shenghua' words？

No，it isn't.

No，it isn't.

（4）What are Longjing tea leaves famous for？

Their color，taste and shape.

Their color，taste and shape.

（5）Why is Fan Shenghua taking apprentices？

Because it's a tradition and he need to pass it down.

Because it's a tradition and he need to pass it down.