1.英语学习：2b u4<br>2.指读：海尼曼 中 2本，牛4 12本 <div>3.指读扫雷：扫雷牛3 牛4. 做配套练习题<br>4.Field Trip</div> 去中国茶叶博物馆双峰馆参观茶叶历史和制茶工艺。<div><br></div> <div>Not all plants need ferment.Let's learn how to make black tea.</div>1.The plant<div>Tea leaves grow on bushes in vast crops. If left untended (无人照看)the tea plant could reach up to 20m(65ft)tall, but the bushes are usually pruned at the 'plucking table' around 12m(4ft)-this helps handpicking and promotes bud growth<br></div><div>茶树在灌木丛中生长。如果放任自流，茶树可以高达20m（65ft），但是灌木丛通常在长到约12m时在采摘台上修剪，这有助于手工采摘并促进芽的生长。<br></div><div><br></div><div>2.Withering </div><div>The freshly picked leaves are laid out in large troughs（槽） or shelves to wither for 8 to 12 hours. Air is often passed through in order to help the removal of moisture, and after withering the leaves look wilted（枯萎）.</div><div>将刚摘下的叶子放在大的槽或架子中，以枯萎八到十二个小时。空气经常通过以帮助去除水分，并使叶子枯萎后看起来枯萎<br></div><div><br></div><div>3.Rolling</div><div>The leaves are broken up and the enzymes ['en.zaɪm] 酶 are released In preparation for oxidation. There are two rolling methods: Orthodox ['ɔrθə.dɑks] 正统的 where rollers gently break leaves: and CTC-cut tear curl-where leaves are cut by a machine</div><div>叶子被打碎，酶被释放以准备氧化。滚动方法有两种：正统的，其中的辊子轻轻地折断树叶：和切割\撕裂\卷曲\用机器切割树叶<br></div><div><br></div><div>4.Oxidising['ɒksɪdaɪz]</div><div>The withered and rolled tea leaves are laid out for a few hours to oxidise. which means they react with oxygen and begin to ferment发酵. The leaves undergo chemical processes where they partially break down</div><div>将枯萎和卷曲的茶叶放置数小时以进行氧化。这意味着它们会与氧气发生反应并开始发酵。叶子经历化学过程，在其中部分分解</div><div><br></div><div>5.Drying </div>Tea leaves are then dried in order to stop the oxidation process at precisely the right time to make sure the tea's flavour is just right. The oxidised leaves are gently heated to remove all excess moisture<br><div>然后将茶叶干燥，以在恰好合适的时间停止氧化过程，以确保茶的味道恰到好处。轻轻加热氧化的叶子以去除所有多余的水分<br></div><div><br></div><div>6.Packaging</div>After the tea is dried. it is sorted into grades depending on the dried leafs size. Larger leaves are sold for loose-leaf tea and smaller ones are prepped for use in tea bags<div>茶干后m根据干叶的大小将其分为等级，较大的叶子用于出售散叶茶，较小的叶子则准备用于茶袋<br></div><div><br></div><div>7.The cup</div>The tea is then ready for brewing. The dried tea leaves<div>infuse hot water with the delicate taste thats governed by the growing conditions and careful preparation process. <div>Pop the kettle on<br>准备泡茶，干茶叶注入热水，其微妙的味道取决于生长条件和精心准备的过程。</div></div> 1.White tea:Steaming fresh tea leaves to make it yellow. then drying the. The process is very simple.<div>2.Green tea: Withering is to help removal extract moisture. Rolling may crush tea cell for an easy infusion of tea juice. and facilitate fine shaping as well.滚动可以帮助碾压茶叶，方便更好的冲泡茶叶，同时促进更好的成型。</div><div>3.Oolong tea need partial ferment,</div><div><br></div> Spring is tea leaves harvest season, we can come again to pick tea leaves. How to make tea?<div>1.Boil water .</div><div>2.Place the tea in teapot.</div><div>3.Pour hot water in teapot.</div><div>4.Steep for several minutes.</div><div>5.Pour tea in teacups .</div><div>6.Drink the tea.</div>