采茶之前，工作人员给我们每人发一顶草帽和一个竹篓。
老师讲解如何采茶，今天要采的是一芽一叶，小朋友们听得非常认真。
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，据说这个园子里栽的茶树品种是镇安白茶树。
Judy家，悦悦家，还有我们家，三个家庭忙活了两个小时的成果，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摄氏度12分钟后我们的茶就制成了。
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。
相关备课资料
1. The Chinese legend [ˈledʒənd] of Tea
The story of tea is long and started around 5,000 years ago in China. The Chinese Legend [ˈledʒənd] that emperor [ˈempərə(r)] Shen-Nung accidentally [ˌæksɪˈdɛntəli] discovered tea around 3,000 BC.
One day, the emperor [ˈempərə(r)] and his entourage [ˈɒnturɑːʒ] camped [kæmp] 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 dry out and suddenly a fierce wind blew some of them into the large pot with hot water. The leaves introduced [ˌɪntrəˈdjuːs] 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 [ˈrekəɡnaɪz] the invigorating [ɪnˈvɪɡəreɪtɪŋ] 使精神焕发and refreshing 令人耳目一新的effect and shouted “T'sa”, which means godlike [ˈɡɒdlaɪk]. The Chinese adopted [əˈdɒptɪd] 采用 “cha” as the name for tea and they use it including today.
2. Anatomy [əˈnætəmi] 解剖 of tea plant
1) leaves: The tea plant's leaves are dark green with serrated [ˈsɛrɪt] 锯齿状edges, and a pointed tip. They are somewhat有点 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.[leŋθ]长。
2) flowers: The tea plant's flower is white with five petals.
3) seeds: Tea plants will begin to flower and produce seeds in their second year of growth.
3. Tea production process制茶流程
1) Plucking[ˈplʌkɪŋ]
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 [kɔːs] 粗糙的plucking and produces a lower quality tea.
The leaves should be gently picked in whole. To do so, pickers used one or both hands to nip [nɪp] the green stems with their index fingers and thumbs, then held the leaves until they had palms-full before tossing (轻轻或漫不经心地)扔，抛the leaves into their baskets.
2）Withering[ˈwɪðərɪŋ];萎缩：After picking tea leaves, families first sorted out the damaged [ˈdæmɪdʒd] 被损坏的or rotten[ˈrɒtn]腐烂的 leaves then began the sunning process. This process inhibited [ɪnˈhɪbɪtɪd] 抑制water evaporation [ɪˌvæpəˈreɪʃn] 蒸发within在内部 tea leaves to promote [prəˈməʊt] 促进oxidation.[ˌɒksɪˈdeɪʃn]氧化
3）Rolling：Once withering is completed, the tea leaves are put through a rolling process, sometimes referred to as bruising[ˈbruːzɪŋ]. Some rolling may be made manually[ˈmænjʊəli]手动 initially[ɪˈnɪʃəli]开始, then the leaves are placed on a specialized[ˈspeʃəlaɪzd]专门的 rolling machine. These machines typically [ˈtɪpɪkli]典型的have an open cylinder[ˈsɪlɪndə(r)]圆柱 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 then has a series of raised spines[spaɪnz]脊柱. 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.
4) Oxidation[ˌɒksɪˈdeɪʃn]氧化: The oxidation step will help determine[dɪˈtɜːmɪn]确定 the color of the tea as well as its strength and taste. Oxidation is a process in which enzymes [ˈɛnzaɪmz] 酶within the tea leaves react with the oxygen in the air, resulting in them changing color from green to beige [beɪʒ] 米黄色的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.
The tea leaves are set out on tables or in troughs [trɒfs]槽to oxidize at a temperature of around 26oC (~79oF) until the desired 期望得到的[dɪˈzaɪəd] level of oxidation has occurred. The time needed will depend on the type of tea being produced and the ambient [ˈæmbiənt] 周围的conditions in the factory at the time. Oxidation will further reduce the moisture content of the tea leaves as the process continues.
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.
5) Firing: 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 a 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.
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