V-Learn小西妈双语工程2001期34号James打卡Day75-5月4日 茶山游玩。

James‘ mommy

天气实在是太热了，一大早上山。主要就是看了茶山。然后带去看人家炒茶叶。

去看了一下之前他爸爸种下的红豆杉树，和我小时候种下的树。

下面的内容是自己的备课然后碎碎念。

之前炒茶叶是人工炒的，现在都改成机器炒了，因为炒茶里面太热了，James 不愿意呆，就给他看了一下。就出来了

等明年的清明节期间再来回顾这个课程吧

纯正的山泉水，清凉透彻

The History of Chinese Tea茶历史

It is 4000 years since the Chinese began to grow and drink tea
There are many kinds of tea in China, of which Longjing Tea is famous all over the world
Tea is usually drunk in tea sets, A tea set is made up of a tea pot and tea cups, which are both made of China.
Most Chinese are fond of drinking tea, Tea is served not only at tea house and restaurants but also at home. People also drink tea during breaks at offices or factories.
It has been discovered that drinking tea does a lot of good to people's health.
A cup of tea can make you relaxed and refreshed. And it is said that green tea can prevent cancers. That's why tea is becoming more and more popular with people.
At last, I hope you can enjoy Chinese Tea.

一望无尽的茶山，因为5月5日就到立夏了，所以农民正在切割以前的叶子🍃，以备后面长出新叶子

中国茶叶的种类：7 Types of Tea in China
The main classes of Chinese tea discussed below are green tea, yellow tea, white tea, oolong tea, black tea, dark tea or fermented tea and Pu'er tea.
中国茶的主要类别是绿茶，黄茶，白茶，乌龙茶，红茶，黑茶或发酵茶和普'茶。
1. Green Tea
Chinese green tea is the oldest and most popular type of tea; it has been enjoyed in China for several thousand years. Green tea is made from the new shoots of the tea plant, and the tea leaves are dried and processed according to the type of tea desired.
绿茶
中国绿茶是最古老，最受欢迎的茶。它在中国享有数千年的历史。绿茶由茶树的新芽制成，茶叶根据所需茶的类型进行干燥和加工。
　　It is produced primarily in the provinces of Jiangxi, Anhui, and Zhejiang. The most famous green tea is West Lake Dragon Well Tea , which is produced in Hangzhou.
它主要在江西，安徽和浙江省生产。最著名的绿茶是在杭州生产的西湖龙井茶
2. Yellow Tea黄茶
Yellow tea is produced by allowing damp tea leaves to dry naturally. It has a distinctive aroma, similar to red tea, but its flavor is closer to green and white teas. Yellow tea is also used to describe the high-quality tea that was served to the emperors, as yellow was the traditional imperial color.
黄茶是通过使潮湿的茶叶自然干燥而产生的。它具有独特的香气，类似于红茶，但其味道更接近于绿茶和白茶。黄茶还被用来形容供皇帝使用的高品质茶，因为黄茶是传统的帝王颜色。
Junshan Yinzhen is produced in China's Hunan Province and is the country's most popular yellow tea.
君山银针茶产于中国湖南省，是该国最受欢迎的黄茶
3. White Tea白茶
White tea is unfermented英 [,ʌnfə'mentɪd; -'fɜːmen-], uncured [ʌn'kjʊrd] green tea that has been quickly dried. It is indigenous英 [ɪnˈdɪdʒənəs] to Fujan Province, and is lighter in color than other types of tea with a subtle [ˈsʌtl] , delicate [ˈdelɪkət] flavor.
White tea got its name from the tradition of poor Chinese people offering plain boiled water to guests, if they had no tea, and calling it "white tea".
Popular brands of white tea are White Peony [ˈpiːəni] and Silver Needle.
白茶是未经发酵，未固化的绿茶，已迅速干燥。它是福建省的土特产，颜色比其他类型的茶浅，且具有微妙而细腻的味道。
白茶的名字源于贫穷的中国人的传统，他们向客人提供白开水（如果他们没有茶），并称其为“白茶”。
最受欢迎的白茶品牌是白牡丹和银针
4. Oolong Tea乌龙茶
Oolong tea, also known as blue tea, is unfermented tea with unique characteristics. Made from a blend [blend] of green and red teas, oolong tea boasts the best flavors and aromatic [ˌærəˈmætɪk] qualities of both. Sometimes called "green leaves with a red edge", oolong tea is thought to aid in fat decomposition and is widely regarded as a weight loss aid and a beauty enhancer.
Wenshan Baozhong Tea and Dongding Oolong Tea are two exemplary brands of this popular tea.
乌龙茶，也被称为蓝茶，是具有独特特征的未经发酵的茶。乌龙茶由绿茶和红茶混合制成，具有最佳的风味和芳香品质。乌龙茶有时被称为“绿叶红边”，被认为有助于脂肪分解，并被广泛认为是减肥辅助剂和美容促进剂。
文山宝中茶和东鼎乌龙茶是该流行茶的两个典范品牌
5. Black Tea红茶
Black tea is the second largest category of Chinese tea. It is made from the new shoots of tea leaves, which are wilted, rolled, fermented, and dried. The resulting infusion yields a lovely red color and a subtle aromatic fragrance.
红茶是中国茶的第二大类别。它是由枯萎，滚动，发酵和干燥的茶叶新芽制成的。所得的注入物产生可爱的红色和微妙的芳香气味。
6. Dark Tea黑茶
Dark tea is a kind of post-fermented tea, which undergoes an actual fermentation process aided by bacteria. The whole process comprises six steps: water removing, first-time rolling, heaping, second rolling, baking, and drying.
It is generally acknowledged that dark tea originated in the 16th century in Anhua City, Hunan Province.
The most common dark tea brands are Anhua Dark Tea, Hubei Laobian Tea, Sichuan Tibetan tea, and Guangxi Liubao Tea. Dark tea is very popular in Hong Kong, Macao, Southeast Asia and Japan.
深色茶是一种后发酵茶，在细菌的辅助下会经历实际的发酵过程。整个过程包括六个步骤：除水，第一次轧制，堆积，第二次轧制，烘烤和干燥。
人们普遍认为，黑茶起源于16世纪的湖南省安化市。
7. Pu'er Tea普洱茶
Pu'er tea is actually a dark tea, but deserves a category on its own because of its distinguishing features.
Pu'er tea, originating from Yunnan Province
There are two distinct types of Pu'er tea: sheng Pu'er (the raw or green Pu'er) and shu Pu'er (the ripened or black Pu'er).
普洱茶 实际上是一种黑茶，但由于其独特的功能而应单独分类。

普洱茶产于云南， 有两种截然不同的类型：生普洱（生普green或绿普green）和熟普洱（熟或黑普Pu）

8 Types Green Tea You Should Not Miss
您不应该错过的8种绿茶
1. West Lake Dragon Well Tea 西湖龙井茶
（Producing area: West Lake area in Hangzhou产地：杭州西湖片区）
2. Biluochun碧螺春Producing area: Dongting Mountain, Suzhou产地：苏州洞庭山
3. Huangshan Maofeng Tea 黄山毛峰茶（Producing area: Huizhou City, Anhui产地：安徽惠州市）
4 Taiping Houkui Tea (太平猴魁茶)
（Producing area: Yellow Mountain, Anhui产地：安徽黄山）
5. Lu'an Melon Seed Tea六安瓜片茶
（Producing area: Lu'an City, Anhui产地：安徽六安市）
6. Xinyang Maojian Tea (信阳毛尖茶)
（Producing area: Xinyang City, Henan Province产地：河南省信阳市）
7. Lushan Yunwu Tea 庐山云雾茶
（Producing area: Lushan, JiuJiang City, Jiangxi Province产地：江西省九江市庐山）
8. Nanjing Rain Flower Tea南京雨花茶
（Producing area: Yuhuatai District, Nanjing, Jiangsu Province产地：江苏省南京市雨花台区）
采茶时节： 采摘茶叶十分讲究季节，茶农和采茶女在实践中总结了采茶的最佳时间，茶谚中反复强调：“前三天是宝，后三天是草。”来“清明茶叶是个宝，立夏过后茶粗老，谷雨茶叶刚刚好。”
“清明早，立夏迟，谷雨前后最适时。”“明前茶叶是贡品，谷雨仙茶为上等，立夏茶叶是下等。”“立夏茶夜夜老，小满过后茶变草。”
(谷雨是一种节气，今年是4月19日）
因为所采摘的茶叶是茶树自然生长的新梢，而每轮新梢的生长又受气温（特别是春茶）和雨水（尤其是夏茶）的左右，源所以新梢萌发后不及时采摘就会品质下降，还会影响下一轮茶芽萌发。
How to pick Chinese tea leaves?如何采茶
Actually, picking tea leaves is similar to picking currants from a bush, but you need to know that the best, most valuable tea leaves are the terminal bud and the two leaves on the top of the plant.
实际上，采摘茶叶类似于从灌木丛中采摘黑醋栗，但是您需要知道最好，最有价值的茶叶是顶芽和植物顶部的两片叶子

To pick the best leaves, choose a shoot that has at least five leaves. Then, pick the top two or three leaves. These are the youngest leaves and are usually a yellow-green color.
要采摘最好的叶子，请选择至少有五片叶子的嫩芽。然后，选择顶部的两到三片叶子。这些是最年轻的叶子，通常是黄绿色。

the first step is to choose the right leaf. Then, nip it gently using your thumb and index finger with the palm facing downwards, lift your hand, and it is done. In this way, both the leaf and branch are protected.
第一步是选择正确的叶子。然后，用拇指和食指将其轻轻地捏住，手掌朝下，提起手，即可完成操作。这样，叶子和分支都得到了保护。
reminded by a kind tea picker that I should not nip the leaves with my nails, as doing so would squeeze out the tea liquid and make the leaves worthless.
一个善良的采茶者提醒我不要用指甲捏树叶，因为这样做会挤掉茶液并使树叶毫无价值。
Generally, both hands were needed to pick leaves, and the process was like a chicken pecking grains: picking leaves and putting them into baskets. Lift your hands and put them down in a rhythm. Within moments, the empty basket was filled with newly picked green leaves.
通常，需要用双手去摘叶子，过程就像鸡啄谷粒一样：摘下叶子并将其放入篮子。抬起您的手并使其有节奏地放下。片刻之后，空篮子里装满了刚摘下的绿叶。

Tea picking is a kind of meditation, but it isn’t an easy job as you have to bend your back all the time. The best quality tea is hand-picked. Some tea is machine-collected, but it is of a lower quality. If you want to try tea picking, go to the plantations in spring or summer.
采茶是一种冥想，但这并不是一件容易的事，因为您必须一直弯腰。手工挑选的最优质的茶。有些茶是机器收集的，但质量较低。如果您想尝试采茶，请在春季或夏季去种植园。
采摘应注意“不带梗蒂，不带老叶，不带章叶”，和“机采叶和手采叶分开，不同茶树品种的原料分开，晴天叶和雨天叶分开，正常叶和劣变叶分开，成年茶树叶和衰老茶树叶分开，上午有的叶和下午采的叶分开”，只有坚持这样做，才能制作出高质量的茶叶。

在采摘的过程中，为防止鲜叶变质，应注意：
1、采摘时要使芽叶完整，在手中不可紧捏，放置茶篮中不可紧压，以免芽叶破碎、叶温增高
2、采下的鲜叶要放置在阴凉处，并及时收青，运往茶厂每天至少中午、傍晚各收送一次
3、运青的容器应干净、透气、无异味
4、运送鲜叶过程中，容堆放时不可重压

Infusion of Green Tea泡绿茶
According to the Chinese tea ceremony tradition, green tea should be infused three times, and each infusion has its own points for attention.
• The water used should be 80°C (176°F) to 85°C (185°F).
• Infuse for 2-3 minutes each time.
• Consume the tea (all three infusions) within 30 minutes.
根据中国茶道的传统，绿茶应注入三遍，每次注入都有其注意点。
• 使用的水应在80°C（176°F）至85°C（185°F）之间。
• 每次注入2-3分钟。
• 在30分钟内喝完茶（全部3滴）。
The First Infusion of Green Tea — Fresh and Fragrant
Attention should be paid to the leaves dancing in the boiling water during the first infusion of tea. Drink it slowly in small sips to taste its fresh and fragrant flavor.
第一次注入绿茶-新鲜香气
初次注入茶时，应注意叶片在沸水中跳动。慢慢喝一小口，品尝一下新鲜的香气。
The Second Infusion of Green Tea — Strongest Taste
When two thirds of the first infusion is consumed, add the second infusion to the fair cup.
The second infusion of tea has a much stronger flavor and a lingering fragrance, which makes you feel fresh and joyous, and you're supposed to concentrate your attention on its flavor.
第二次注入绿茶-最浓郁的味道
当第一次输液的三分之二消耗完后，将第二次输液加到杯中。
第二次注入的茶具有更浓郁的风味和持久的香气，使您倍感新鲜和愉悦，因此您应将注意力集中在茶的风味上。
The Third Infusion of Green Tea — a Lighter Tea to Finish
When half of the second infusion of tea is left, add the third infusion to the fair cup.
The tea is typically light in color and possibly inspired in flavor by the third infusion. Some Chinese add sugar to the third infusion of tea to boost the flavor.
绿茶的第三次注入-一种更清淡的茶
当第二次注入的茶液剩下一半时，将第三次注入的茶液倒入杯子中。
茶通常颜色浅，第三次注入可能会激发风味。一些中国人在茶的第三次注入中加入糖以增强风味。
茶文化谚语
1、好茶敬上宾，次茶等常客
2、采茶半箩筐，手中留余香。
3、客来敬茶，礼仪人家。
4、头茶不采、二茶无芽，头茶荒、二茶光
5、高山有好茶，低山有好花
6、客从远方来，多以茶相待。
7、好茶不怕细品，好事不怕人论。
8、客来茶相待，情谊融其间
采茶类的古诗：
忆秦娥•游人绝
[宋] 刘克庄
游人绝。绿阴满野芳菲歇。芳菲歇。养蚕天气，采茶时节。枝头杜宇啼成血。陌头杨柳吹成雪。吹成雪。淡烟微雨，江南三月。
湖州歌九十八首 其四十八
[宋] 汪元量
江头杨柳舞婆娑，万马成群啮短莎。
北客醉中齐拍手，隔船又唱采茶歌。
绿茶 黄茶 白茶 乌龙茶 红茶 黑茶 普洱茶 炒青绿茶的制作工艺流程（这个过程有点复杂并且自己的英语水平也有限，所以现阶段想着给孩子先科普中文的）

绿茶是未经发酵制成的茶，所以也可按照干燥和杀青方法的不同来分，倒是能大概分为四类：炒青绿茶、烘青绿茶、晒青绿茶、蒸青绿茶。这里只讲述炒青绿茶

这是以前的炒茶方式

前半天是炒茶叶的过程，后面的是机器抛光茶叶毛边

1、杀青
　　
　　杀青是形成绿茶品质的关键性技术措施。其主要目的：一是彻底破坏鲜叶中酶的活性，制止多酚类化合物的酶促氧化，以获得绿茶应有的色、香、味；二是散发青草气，发展茶香；三是蒸发一部分水分，使之变为柔软，增强韧性，便于揉捻成形。鲜叶采来后，要放在地上摊凉2—3小时，然后进行杀青。杀青的原则一是“高温杀青，先高后低”，使杀青锅或滚筒的温度达到180℃左右或者更高，以迅速破坏酶的活性，然后适当降低温度，使芽尖和叶缘不至被炒焦，影响绿茶品质，达到杀匀杀透，老而不焦，嫩而不生的目的。杀青的其二原则是要掌握“老叶轻杀，嫩叶老杀”。所谓老杀，就是失水适当多些；所谓嫩杀，就是失水适当少些。因为嫩叶中酶的催化作用较强，含水量较高，所以要老杀，如果嫩杀，则酶的活化未被彻底破坏，以产生红梗红叶；杀青叶含水量过高，在揉捻时液汁易流失，加压时易成糊状，芽叶易断碎。低级粗老叶则相反，应杀得嫩，粗老叶含水量少，纤维素含量较高，叶质粗硬，如杀青叶含水量少，揉捻时难以成形，加压时也易断碎。杀青叶适度的标志是：叶色由鲜绿转为暗绿，无红梗红叶，手捏叶软，略微粘手，嫩茎梗折不断，紧捏叶子成团，稍有弹性，青草气消失，茶香显露
2、揉捻
　　
　　揉捻的目的是为了缩小体积，为炒干成形打好基础，同时适当破坏叶组织，既要茶汁容易泡出，又要耐冲泡。
　　
　　揉捻一般分热揉和冷揉，所谓热揉，就是杀青叶不经堆放趁热揉捻；所谓冷揉，就是杀青叶出锅后，经过一段时间的摊放，使叶温下降到一定程度时揉捻。较老叶纤维素含量高，揉捻时不易成条，易采用热揉；高级嫩叶揉捻容易成条，为保持良好的色泽和香气，采用冷揉。
　　
　　目前除制作龙井、碧螺春等手工名茶外，绝大部分茶叶都采取揉捻机来进行揉捻。即把杀青好的鲜叶装入揉桶，盖上揉捻机盖，加一定的压力进行揉捻。加压的原则是“轻、重、轻”。即先要轻压，然后逐步加重，再慢慢减轻，最后部加压再揉5分钟左右。揉捻叶细胞破坏率一般为45—55%，茶汁粘附于叶面，手摸有润滑粘手的感觉。
3、干燥
　　
　　干燥的方法有很多，有的用烘干机或烘笼烘干，有的用锅炒干，有的用滚桶炒干，但不论何种方法，目的都是：一、叶子在杀青的基础上继续使内含物发生变化，提高内在品质；二、在揉捻的基础上整理条索，改进外形；三、排出过多水分，防止霉变，便于贮藏。最后经干燥后的茶叶，都必须达到安全的保管条件，即含水量要求在5—6%，以手揉叶能成碎末。
炒青绿茶的品质特征
　　
　　(1)长炒青特征：条形紧直浑圆，有锋苗、色绿润、香清高、味浓醇，汤色叶底黄绿明亮。炒青比烘青条紧而身骨重，汤味较浓。长炒青精制后称眉茶供出口，分珍眉、秀眉、贡熙等。
　　
　　(2)圆炒青特征：圆炒青颗粒细圆紧实，色泽绿润，香味醇和。精制后的珠茶颗粒更圆紧光滑似珍珠，乌绿起霜，香味也提高，叶底有盘花芽叶。
　　
　　(3)特种炒青特征：按形状可分为扁片形、卷曲形、针形、圆珠形、直条形等。如西湖龙井是特种炒青绿茶，叶片扁平光滑挺直，以色绿、香郁、味醇、形美四绝著。 其茶品有洞庭碧螺春、南京雨花茶、金奖惠明、高桥银峰、韶山韶峰、安化松针、古丈毛尖、江华毛尖、大庸毛尖、信阳毛尖、桂平西山茶、庐山云雾、午子仙毫等等