悦悦爸爸负责联系茶园，安排大家的行程，才让我们小分队的伙伴们又一次在这个假期聚到一起，抓住采茶季的尾巴，体验一次采茶。 进入茶园采茶之前，先每个人发一定草帽和一个竹篓，听老师讲解如何采茶，今天要采的是一芽一叶，小朋友们听得认真。 进茶园，特意找了一株茶树，给大家近距离看看茶叶的芽和第2片叶子，据说这个园子里的是镇安白茶树。 理论在手，开始采摘，Eric一开始摘得还算开心，不戴草帽的后果就是晒到爆炸，哈哈。 抓拍到小朋友们的瞬间，不知不觉间就长大了。 judy家，悦悦家，还有我们家，3个家庭忙活了2个小时的成果，倒入簸箕中withering。 因为我们摘的茶叶有些大，师傅说手工炒制的话茶叶会粘到一起，所以选择开机器帮我们炒茶，也叫杀青，就是把茶叶里的水分烘干，减少氧化，这也是绿茶的制作过程。 炒完后，要进行提香，85度12分钟，最后我们的茶就成了。 炒得一叶一叶的茶叶，闻着很香。 因为茶厂主要是制作白茶和绿茶，所以这次我们体验的是相关的工艺流程，少去了红茶制作过程中的发酵。 因为我们的茶不多，所以无法体验整个的流程，师傅带领我们讲解了一遍所有可能会用到的机器。 很喜欢这张照片，你陪我长大，你也要慢慢变老。 额外的收获，附近的木耳基地，我们也有幸进行了参观，这真是美好的一天啊。 -----------------------备课资料------------------------ <div>TED关于茶的历史介绍，可以帮助小朋友理解茶的发现和传播。</div><b>1. The Chinese legend of Tea </b> The story of tea is long and started around 5,000 years ago in China. The Chinese Legend state that emperor Shen-Nung discovered tea accidentally around 3,000 BC. <br>One day, the emperor and his entourage camped in the shade of a huge tree, made a fire and prepared a large pot with boiling water. The heat from the huge fire, made some leaves to dry out and a suddenly a fierce wind blew some of them into the large pot with hot water. The leaves introduced a golden colour in the water and released a delicious scent. When the emperor tried to drink the water, the delicious taste and scent delighted him. He immediately recognized the invigorating令人振奋的 and refreshing effect and shouted “T'sa”, which means godlike. The Chinese adopted “cha” as the name for tea and they use it including today. <br><div><b>2. Anatomy of tea plant</b></div><div><b>(1) leaves: </b>The tea plant's leaves are dark green with serrated edges, and a pointed tip. They are somewhat oval in shape and alternate. Most leaves tend to have a hairy underside and they usually grow to between 5 and 10 centimetres in length.</div> <p class="ql-block">The tea plant's leaves are dark green with serrated edges, and a pointed tip. They are somewhat oval in shape and alternate. Most leaves tend to have a hairy underside and they usually grow to between 5 and 10 centimetres in length.</p><p class="ql-block"><b>(2) flowers: </b>The tea plant's flower is white with five petals.</p> <b>(3) seeds:</b> Tea plants will begin to flower and produce seeds in their second year of growth. <b>3. </b>Tea production process 制茶流程 <b>(1) Plucking</b><br>A cup of good tea, the process of picking tea and making tea is very important. When plucking the leaves, pick young shoots with 2-3 leaves (bud and the second and third leaves). This is called fine plucking. If more leaves are taken with the bud it is called coarse plucking and produces a lower quality tea.<br>The leaves should be gently picked in whole. To do so, pickers used one or both hands to nip the green stems with their index fingers and thumbs, then held the leaves until they had palms-full before tossing the leaves into their baskets.<div><b>（2）Withering：</b>After picking tea leaves, families first sorted out the damaged or rotten leaves then began the sunning process. This process inhibited water evaporation within tea leaves to promote oxidation.<br></div> <div><b>（3）Rolling：</b>Once withering is completed, the tea leaves are put through a rolling process, sometimes referred to as bruising. Some rolling may be done manually initially, then the leaves are placed on a specialized rolling machine. These machines typically have an open cylinder into which the tea leaves are placed, on top of which a fitted pressure plate applies a downward force. The entire cylinder then moves in a circular fashion across a flat plate the has a series of raised spines. The motion of the leaves at the bottom of the cylinder causes the leaves to roll and curl, taking on a thin wired appearance. The action also causes the cell walls within the leaves to begin to break up, which helps to prepare the leaves for the next step in the process, oxidation. The operator can adjust the downward position of the pressure plate to increase or reduce the force as needed. Rolling takes approximately 30-60 minutes to accomplish.<br></div> <div><b>(4) Oxidation: </b>The oxidation step will help determine the color of the tea as well as its strength and taste. Oxidation is a process in which enzymes within the tea leaves react with the oxygen in the air, resulting in them changing color from green to beige to a deep brown. This reaction is familiar to anyone who has sliced open an apple and let the slices sit for a while in the air. They turn brown because of oxidation.<br>The tea leaves are set out on tables or in troughs to oxidize at a temperature of around 26oC (~79oF) until the desired level of oxidation has occurred. The time needed will depend on the type of tea being produced and the ambient conditions in the factory at the time. Oxidation will further reduce the moisture content of the tea leaves as the process continues.<br>The oxidation process is critical in the tea manufacturing process and must be carefully watched and controlled. This process is the one that will determine to the greatest degree the specific type of tea that is fabricated from a batch of tea leaves. The greater the amount of oxidation, the stronger the tea will taste to the tea drinker. To stop the oxidation process at the desired point, the tea leaves must be subjected to a higher temperature in a process that is known as firing.<br></div> <b>(5) Firing: </b>The firing process, also known sometimes as fixing, is used to prevent the oxidation process from continuing once the desired level has been achieved for the type of tea that is being manufactured. Hot air dryers are used to direct heated air to the tea leaves as they pass on a conveyor in perforated trays that permits the air to circulate through the leaves. The temperature of the heated air in the firing step will increase from around 50oC (122oF) to 93oC (200oF). The moisture content of the tea leaves is reduced from around 50% down to 3%. Differences in the fixing process exist, so some methods will include using steam to heat the leaves while others may use a dry roasting method. The reduction in moisture content also helps to assure that the finished tea product will be stable and have a long shelf life. Tea oxidation is the chemical process that occurs when oxygen reacts with the enzymes in plucked tea leaves, causing them to turn brown and break down over time. Oxidation begins as soon as leaves are plucked and is often accelerated by crushing or rolling the leaves. Types of tea according to the degree of tea oxidation.