<h3>天氣實(shí)在是太熱了，一大早上山。主要就是看了茶山。然后帶去看人家炒茶葉。</h3><h3>去看了一下之前他爸爸種下的紅豆杉樹，和我小時(shí)候種下的樹。</h3><h3>下面的內(nèi)容是自己的備課然后碎碎念。</h3><h3>之前炒茶葉是人工炒的，現(xiàn)在都改成機(jī)器炒了，因?yàn)槌床枥锩嫣珶崃?，James 不愿意呆，就給他看了一下。就出來了</h3><h3>等明年的清明節(jié)期間再來回顧這個(gè)課程吧</h3> <h3>純正的山泉水，清涼透徹</h3> <h3>The History of Chinese Tea茶歷史<br><br>It is 4000 years since the Chinese began to grow and drink tea<br>There are many kinds of tea in China, of which Longjing Tea is famous all over the world <br>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. <br>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.<br>It has been discovered that drinking tea does a lot of good to people's health.<br>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. <br>At last, I hope you can enjoy Chinese Tea. <br><br><br></h3> <h3>一望無盡的茶山，因?yàn)?月5日就到立夏了，所以農(nóng)民正在切割以前的葉子??，以備后面長出新葉子</h3> 中國茶葉的種類：7 Types of Tea in China<br>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.<br>中國茶的主要類別是綠茶，黃茶，白茶，烏龍茶，紅茶，黑茶或發(fā)酵茶和普'茶。<br> 1. Green Tea<br>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.<br>綠茶<br>中國綠茶是最古老，最受歡迎的茶。它在中國享有數(shù)千年的歷史。綠茶由茶樹的新芽制成，茶葉根據(jù)所需茶的類型進(jìn)行干燥和加工。<br> 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.<br>它主要在江西，安徽和浙江省生產(chǎn)。最著名的綠茶是在杭州生產(chǎn)的西湖龍井茶<br> 2. Yellow Tea黃茶<br>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.<br>黃茶是通過使潮濕的茶葉自然干燥而產(chǎn)生的。它具有獨(dú)特的香氣，類似于紅茶，但其味道更接近于綠茶和白茶。黃茶還被用來形容供皇帝使用的高品質(zhì)茶，因?yàn)辄S茶是傳統(tǒng)的帝王顏色。<br>Junshan Yinzhen is produced in China's Hunan Province and is the country's most popular yellow tea.<br>君山銀針茶產(chǎn)于中國湖南省，是該國最受歡迎的黃茶<br> 3. White Tea白茶<br>White tea is unfermented英 [,?nf?'ment?d; -'f??men-], uncured [?n'kj?rd] green tea that has been quickly dried. It is indigenous英 [?n?d?d??n?s] to Fujan Province, and is lighter in color than other types of tea with a subtle [?s?tl] , delicate [?del?k?t] flavor.<br>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".<br>Popular brands of white tea are White Peony [?pi??ni] and Silver Needle.<br>白茶是未經(jīng)發(fā)酵，未固化的綠茶，已迅速干燥。它是福建省的土特產(chǎn)，顏色比其他類型的茶淺，且具有微妙而細(xì)膩的味道。<br>白茶的名字源于貧窮的中國人的傳統(tǒng)，他們向客人提供白開水（如果他們沒有茶），并稱其為“白茶”。<br>最受歡迎的白茶品牌是白牡丹和銀針<br> 4. Oolong Tea烏龍茶<br>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 [??r??m?t?k] 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.<br>Wenshan Baozhong Tea and Dongding Oolong Tea are two exemplary brands of this popular tea.<br>烏龍茶，也被稱為藍(lán)茶，是具有獨(dú)特特征的未經(jīng)發(fā)酵的茶。烏龍茶由綠茶和紅茶混合制成，具有最佳的風(fēng)味和芳香品質(zhì)。烏龍茶有時(shí)被稱為“綠葉紅邊”，被認(rèn)為有助于脂肪分解，并被廣泛認(rèn)為是減肥輔助劑和美容促進(jìn)劑。<br>文山寶中茶和東鼎烏龍茶是該流行茶的兩個(gè)典范品牌<br> 5. Black Tea紅茶<br>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. <br>紅茶是中國茶的第二大類別。它是由枯萎，滾動(dòng)，發(fā)酵和干燥的茶葉新芽制成的。所得的注入物產(chǎn)生可愛的紅色和微妙的芳香氣味。<br> 6. Dark Tea黑茶<br>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.<br>It is generally acknowledged that dark tea originated in the 16th century in Anhua City, Hunan Province.<br>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.<br>深色茶是一種后發(fā)酵茶，在細(xì)菌的輔助下會(huì)經(jīng)歷實(shí)際的發(fā)酵過程。整個(gè)過程包括六個(gè)步驟：除水，第一次軋制，堆積，第二次軋制，烘烤和干燥。<br>人們普遍認(rèn)為，黑茶起源于16世紀(jì)的湖南省安化市。<br> 7. Pu'er Tea普洱茶<br>Pu'er tea is actually a dark tea, but deserves a category on its own because of its distinguishing features.<br>Pu'er tea, originating from Yunnan Province<br>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).<br>普洱茶 實(shí)際上是一種黑茶，但由于其獨(dú)特的功能而應(yīng)單獨(dú)分類。<br><br>普洱茶產(chǎn)于云南， 有兩種截然不同的類型：生普洱（生普green或綠普green）和熟普洱（熟或黑普Pu）<br><br> 8 Types Green Tea You Should Not Miss<br>您不應(yīng)該錯(cuò)過的8種綠茶<br>1. West Lake Dragon Well Tea 西湖龍井茶<br>（Producing area: West Lake area in Hangzhou產(chǎn)地：杭州西湖片區(qū)）<br>2. Biluochun碧螺春Producing area: Dongting Mountain, Suzhou產(chǎn)地：蘇州洞庭山<br>3. Huangshan Maofeng Tea 黃山毛峰茶（Producing area: Huizhou City, Anhui產(chǎn)地：安徽惠州市）<br>4 Taiping Houkui Tea (太平猴魁茶)<br>（Producing area: Yellow Mountain, Anhui產(chǎn)地：安徽黃山）<br>5. Lu'an Melon Seed Tea六安瓜片茶<br>（Producing area: Lu'an City, Anhui產(chǎn)地：安徽六安市）<br>6. Xinyang Maojian Tea (信陽毛尖茶)<br>（Producing area: Xinyang City, Henan Province產(chǎn)地：河南省信陽市）<br>7. Lushan Yunwu Tea 廬山云霧茶<br>（Producing area: Lushan, JiuJiang City, Jiangxi Province產(chǎn)地：江西省九江市廬山）<br>8. Nanjing Rain Flower Tea南京雨花茶<br>（Producing area: Yuhuatai District, Nanjing, Jiangsu Province產(chǎn)地：江蘇省南京市雨花臺(tái)區(qū)）<br> 采茶時(shí)節(jié)： 采摘茶葉十分講究季節(jié)，茶農(nóng)和采茶女在實(shí)踐中總結(jié)了采茶的最佳時(shí)間，茶諺中反復(fù)強(qiáng)調(diào)：“前三天是寶，后三天是草?！眮怼扒迕鞑枞~是個(gè)寶，立夏過后茶粗老，谷雨茶葉剛剛好。”<br>“清明早，立夏遲，谷雨前后最適時(shí)。”“明前茶葉是貢品，谷雨仙茶為上等，立夏茶葉是下等?！薄傲⑾牟枰挂估希M過后茶變草?！?lt;br>(谷雨是一種節(jié)氣，今年是4月19日）<br>因?yàn)樗烧牟枞~是茶樹自然生長的新梢，而每輪新梢的生長又受氣溫（特別是春茶）和雨水（尤其是夏茶）的左右，源所以新梢萌發(fā)后不及時(shí)采摘就會(huì)品質(zhì)下降，還會(huì)影響下一輪茶芽萌發(fā)。<br> How to pick Chinese tea leaves?如何采茶<br>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. <br>實(shí)際上，采摘茶葉類似于從灌木叢中采摘黑醋栗，但是您需要知道最好，最有價(jià)值的茶葉是頂芽和植物頂部的兩片葉子<br><br>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.<br>要采摘最好的葉子，請(qǐng)選擇至少有五片葉子的嫩芽。然后，選擇頂部的兩到三片葉子。這些是最年輕的葉子，通常是黃綠色。<br><br>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.<br>第一步是選擇正確的葉子。然后，用拇指和食指將其輕輕地捏住，手掌朝下，提起手，即可完成操作。這樣，葉子和分支都得到了保護(hù)。<br>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.<br>一個(gè)善良的采茶者提醒我不要用指甲捏樹葉，因?yàn)檫@樣做會(huì)擠掉茶液并使樹葉毫無價(jià)值。<br>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.<br>通常，需要用雙手去摘葉子，過程就像雞啄谷粒一樣：摘下葉子并將其放入籃子。抬起您的手并使其有節(jié)奏地放下。片刻之后，空籃子里裝滿了剛摘下的綠葉。<br><br>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. <br>采茶是一種冥想，但這并不是一件容易的事，因?yàn)槟仨氁恢睆澭Ｊ止ぬ暨x的最優(yōu)質(zhì)的茶。有些茶是機(jī)器收集的，但質(zhì)量較低。如果您想嘗試采茶，請(qǐng)?jiān)诖杭净蛳募救シN植園。<br> 采摘應(yīng)注意“不帶梗蒂，不帶老葉，不帶章葉”，和“機(jī)采葉和手采葉分開，不同茶樹品種的原料分開，晴天葉和雨天葉分開，正常葉和劣變?nèi)~分開，成年茶樹葉和衰老茶樹葉分開，上午有的葉和下午采的葉分開”，只有堅(jiān)持這樣做，才能制作出高質(zhì)量的茶葉。<div>在采摘的過程中，為防止鮮葉變質(zhì)，應(yīng)注意：<br>1、采摘時(shí)要使芽葉完整，在手中不可緊捏，放置茶籃中不可緊壓，以免芽葉破碎、葉溫增高<br>2、采下的鮮葉要放置在陰涼處，并及時(shí)收青，運(yùn)往茶廠每天至少中午、傍晚各收送一次<br>3、運(yùn)青的容器應(yīng)干凈、透氣、無異味<br>4、運(yùn)送鮮葉過程中，容堆放時(shí)不可重壓<br></div> Infusion of Green Tea泡綠茶<br>According to the Chinese tea ceremony tradition, green tea should be infused three times, and each infusion has its own points for attention.<br>? The water used should be 80°C (176°F) to 85°C (185°F).<br>? Infuse for 2-3 minutes each time.<br>? Consume the tea (all three infusions) within 30 minutes.<br>根據(jù)中國茶道的傳統(tǒng)，綠茶應(yīng)注入三遍，每次注入都有其注意點(diǎn)。<br>? 使用的水應(yīng)在80°C（176°F）至85°C（185°F）之間。<br>? 每次注入2-3分鐘。<br>? 在30分鐘內(nèi)喝完茶（全部3滴）。<br>The First Infusion of Green Tea — Fresh and Fragrant<br>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.<br>第一次注入綠茶-新鮮香氣<br>初次注入茶時(shí)，應(yīng)注意葉片在沸水中跳動(dòng)。慢慢喝一小口，品嘗一下新鮮的香氣。<br>The Second Infusion of Green Tea — Strongest Taste<br>When two thirds of the first infusion is consumed, add the second infusion to the fair cup. <br>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.<br>第二次注入綠茶-最濃郁的味道<br>當(dāng)?shù)谝淮屋斠旱娜种耐旰螅瑢⒌诙屋斠杭拥奖小?<br>第二次注入的茶具有更濃郁的風(fēng)味和持久的香氣，使您倍感新鮮和愉悅，因此您應(yīng)將注意力集中在茶的風(fēng)味上。<br>The Third Infusion of Green Tea — a Lighter Tea to Finish<br>When half of the second infusion of tea is left, add the third infusion to the fair cup.<br>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.<br>綠茶的第三次注入-一種更清淡的茶<br>當(dāng)?shù)诙巫⑷氲牟枰菏Ｏ乱话霑r(shí)，將第三次注入的茶液倒入杯子中。<br>茶通常顏色淺，第三次注入可能會(huì)激發(fā)風(fēng)味。一些中國人在茶的第三次注入中加入糖以增強(qiáng)風(fēng)味。<br> 茶文化諺語<br>1、好茶敬上賓，次茶等常客<br>2、采茶半籮筐，手中留余香。<br>3、客來敬茶，禮儀人家。<br>4、頭茶不采、二茶無芽，頭茶荒、二茶光<br>5、高山有好茶，低山有好花<br>6、客從遠(yuǎn)方來，多以茶相待。<br>7、好茶不怕細(xì)品，好事不怕人論。<br>8、客來茶相待，情誼融其間<br> 采茶類的古詩：<br>憶秦娥?游人絕<br>[宋] 劉克莊<br>游人絕。綠陰滿野芳菲歇。芳菲歇。養(yǎng)蠶天氣，采茶時(shí)節(jié)。枝頭杜宇啼成血。陌頭楊柳吹成雪。吹成雪。淡煙微雨，江南三月。<br>湖州歌九十八首 其四十八<br>[宋] 汪元量<br>江頭楊柳舞婆娑，萬馬成群嚙短莎。<br>北客醉中齊拍手，隔船又唱采茶歌。<br> 綠茶 黃茶 白茶 烏龍茶 紅茶 黑茶 普洱茶 炒青綠茶的制作工藝流程（這個(gè)過程有點(diǎn)復(fù)雜并且自己的英語水平也有限，所以現(xiàn)階段想著給孩子先科普中文的）<div><br><div>綠茶是未經(jīng)發(fā)酵制成的茶，所以也可按照干燥和殺青方法的不同來分，倒是能大概分為四類：炒青綠茶、烘青綠茶、曬青綠茶、蒸青綠茶。這里只講述炒青綠茶<br></div></div> <h3>這是以前的炒茶方式</h3> <h3>前半天是炒茶葉的過程，后面的是機(jī)器拋光茶葉毛邊</h3> 1、殺青<br> <br> 殺青是形成綠茶品質(zhì)的關(guān)鍵性技術(shù)措施。其主要目的：一是徹底破壞鮮葉中酶的活性，制止多酚類化合物的酶促氧化，以獲得綠茶應(yīng)有的色、香、味；二是散發(fā)青草氣，發(fā)展茶香；三是蒸發(fā)一部分水分，使之變?yōu)槿彳?，增?qiáng)韌性，便于揉捻成形。鮮葉采來后，要放在地上攤涼2—3小時(shí)，然后進(jìn)行殺青。殺青的原則一是“高溫殺青，先高后低”，使殺青鍋或滾筒的溫度達(dá)到180℃左右或者更高，以迅速破壞酶的活性，然后適當(dāng)降低溫度，使芽尖和葉緣不至被炒焦，影響綠茶品質(zhì)，達(dá)到殺勻殺透，老而不焦，嫩而不生的目的。殺青的其二原則是要掌握“老葉輕殺，嫩葉老殺”。所謂老殺，就是失水適當(dāng)多些；所謂嫩殺，就是失水適當(dāng)少些。因?yàn)槟廴~中酶的催化作用較強(qiáng)，含水量較高，所以要老殺，如果嫩殺，則酶的活化未被徹底破壞，以產(chǎn)生紅梗紅葉；殺青葉含水量過高，在揉捻時(shí)液汁易流失，加壓時(shí)易成糊狀，芽葉易斷碎。低級(jí)粗老葉則相反，應(yīng)殺得嫩，粗老葉含水量少，纖維素含量較高，葉質(zhì)粗硬，如殺青葉含水量少，揉捻時(shí)難以成形，加壓時(shí)也易斷碎。殺青葉適度的標(biāo)志是：葉色由鮮綠轉(zhuǎn)為暗綠，無紅梗紅葉，手捏葉軟，略微粘手，嫩莖梗折不斷，緊捏葉子成團(tuán)，稍有彈性，青草氣消失，茶香顯露<br> 2、揉捻<br> <br> 揉捻的目的是為了縮小體積，為炒干成形打好基礎(chǔ)，同時(shí)適當(dāng)破壞葉組織，既要茶汁容易泡出，又要耐沖泡。<br> <br> 揉捻一般分熱揉和冷揉，所謂熱揉，就是殺青葉不經(jīng)堆放趁熱揉捻；所謂冷揉，就是殺青葉出鍋后，經(jīng)過一段時(shí)間的攤放，使葉溫下降到一定程度時(shí)揉捻。較老葉纖維素含量高，揉捻時(shí)不易成條，易采用熱揉；高級(jí)嫩葉揉捻容易成條，為保持良好的色澤和香氣，采用冷揉。<br> <br> 目前除制作龍井、碧螺春等手工名茶外，絕大部分茶葉都采取揉捻機(jī)來進(jìn)行揉捻。即把殺青好的鮮葉裝入揉桶，蓋上揉捻機(jī)蓋，加一定的壓力進(jìn)行揉捻。加壓的原則是“輕、重、輕”。即先要輕壓，然后逐步加重，再慢慢減輕，最后部加壓再揉5分鐘左右。揉捻葉細(xì)胞破壞率一般為45—55%，茶汁粘附于葉面，手摸有潤滑粘手的感覺。<br> 3、干燥<br> <br> 干燥的方法有很多，有的用烘干機(jī)或烘籠烘干，有的用鍋炒干，有的用滾桶炒干，但不論何種方法，目的都是：一、葉子在殺青的基礎(chǔ)上繼續(xù)使內(nèi)含物發(fā)生變化，提高內(nèi)在品質(zhì)；二、在揉捻的基礎(chǔ)上整理?xiàng)l索，改進(jìn)外形；三、排出過多水分，防止霉變，便于貯藏。最后經(jīng)干燥后的茶葉，都必須達(dá)到安全的保管條件，即含水量要求在5—6%，以手揉葉能成碎末。<br> 炒青綠茶的品質(zhì)特征<br> <br> (1)長炒青特征：條形緊直渾圓，有鋒苗、色綠潤、香清高、味濃醇，湯色葉底黃綠明亮。炒青比烘青條緊而身骨重，湯味較濃。長炒青精制后稱眉茶供出口，分珍眉、秀眉、貢熙等。<br> <br> (2)圓炒青特征：圓炒青顆粒細(xì)圓緊實(shí)，色澤綠潤，香味醇和。精制后的珠茶顆粒更圓緊光滑似珍珠，烏綠起霜，香味也提高，葉底有盤花芽葉。<br> <br> (3)特種炒青特征：按形狀可分為扁片形、卷曲形、針形、圓珠形、直條形等。如西湖龍井是特種炒青綠茶，葉片扁平光滑挺直，以色綠、香郁、味醇、形美四絕著。 其茶品有洞庭碧螺春、南京雨花茶、金獎(jiǎng)惠明、高橋銀峰、韶山韶峰、安化松針、古丈毛尖、江華毛尖、大庸毛尖、信陽毛尖、桂平西山茶、廬山云霧、午子仙毫等等<br>