5月7日早上，成都協(xié)同學(xué)校G-7年級(jí)的學(xué)生在老師們的帶領(lǐng)下，開(kāi)展一場(chǎng)走出課堂學(xué)以致用、體驗(yàn)茶道的采茶制茶活動(dòng)。

　　CCIS G5-7 students and the teachers went on a trip to learn about the tea culture and enjoyed a hands-on close-up with tea making.

#01

采茶 Tea Picking

　　經(jīng)歷一個(gè)半小時(shí)的車(chē)程后我們來(lái)到了青城山腳下的茶溪谷，每人領(lǐng)到了一個(gè)小茶簍斜挎上肩，我們便開(kāi)始上山采茶——我們來(lái)到茶山向陽(yáng)的一小片像梯田一樣的茶園，學(xué)習(xí)用食指和拇指掐掉茶樹(shù)上的嫩芽，不要太小的，也不要長(zhǎng)開(kāi)了的。

　　After a 1.5-hour car ride, we arrived at Chaxi Valley at the foot Mt Qingcheng. Taking a hand-weaved basket, we set off to the tea field which looked like bench terrace. We were instructed to pick the tender shoots at the top of tea trees; they should not be too small nor too spread-out.

　　由于時(shí)間有限，采茶只持續(xù)了30分鐘，隨后我們踏上下山的路程。

　　After thirty minutes’ picking, we went back to make tea.

#02

制茶 Tea Making

　　下山后，我們把所有茶葉都傾倒進(jìn)一面干凈的圓簸箕里，摘出明顯太老的葉子之后，進(jìn)行第一道制茶工序：攤涼。

　　After gathering all our harvest, we picked out the qualified leaves, and waited them to cool down under a process called “tanliang”.

　　攤涼之后，我們把茶葉倒進(jìn)已經(jīng)預(yù)熱好的大鐵鍋里開(kāi)始翻炒。這一步叫做殺青。同學(xué)們學(xué)習(xí)茶娘戴上手套紛紛下手嘗試。果然翻炒一陣之后，嫩青色就被殺沒(méi)了，這時(shí)茶香隱約可聞。

　　"Shaqing"  was the next step where we poured out the tea leaves into a large iron wok to stir. Our students all put on gloves and tried the process. Soon after some time of stirring, we could smell the fragrance of tea.

　　待茶葉紛紛收卷，我們又把茶葉收回簸箕里進(jìn)行下一步：揉捻。左手托起適量茶葉，右手心順時(shí)針揉捻，需將水分揉捻掉，破壞細(xì)胞壁使茶味更濃，茶葉形狀會(huì)變得卷曲。

　　In order to bring out the best flavor of the tea, we rolled up the leaves in clockwise motion, braking the cell wall of the tea leaves and letting the last bit of water evaporate.

　　制茶完畢，我們都餓得肚子咕咕叫了。這時(shí)我們就能喝到自己采摘、制作的綠茶了嗎？答案卻是不能。原來(lái)剛制成的茶葉性質(zhì)屬燥，我們將茶葉放置一周后再喝才對(duì)身體更好。

　　Hugry as we were, we still couldn’t drink the tea we made. Because the tea was too “dry” to be drunk right away. As we learned, fresh tea needs to to sit for at least one week before it is ready to be drunk.

#03

學(xué)習(xí)茶道 Teaism Learning

　　午餐后我們跟從國(guó)家級(jí)茶藝高級(jí)技師周先生學(xué)習(xí)茶藝。

　　After lunch, we learned tea art from Mr. Zhou, a senior technician of national tea art.

　　首先是認(rèn)識(shí)茶具。周先生向我們一一介紹了茶則、茶針、茶漏、茶夾、茶匙、茶筒，也稱茶道六君子，提醒我們茶道也是做人之道，做人當(dāng)如君子，自強(qiáng)不息。蓋碗亦稱三才杯，茶蓋為天，杯身如人，杯托為地，天人合一，道法自然。品茗杯要用大拇指食指握住，中指托底，稱“三龍護(hù)體”。

　　We first learned about the tea sets and their functions. He mentioned that the process of tea-making was just as building character in a person, bearing gentleness and perseverance. We learned a lot about the terms of tea sets and their functions. They were full of Tao philosophy.

　　茶道第一步：擺正茶具 。第二步：溫杯潔具。第三步：取茶葉。第四步：注水，七分即可。學(xué)生們還學(xué)到若滿則“欺”，茶道融儒釋道等中國(guó)傳統(tǒng)哲學(xué)，即做人之道。第五步：右手持茶夾，左手持茶巾，清洗品茗杯，用茶巾托住給客人的品茗杯。第六步：倒茶。右手取公道杯先倒給客人，再倒給自己 。做出手勢(shì)請(qǐng)客人喝茶，點(diǎn)頭示意，注重大雅之相、修身養(yǎng)性、平心靜氣。

　　Besides recognizing the tea set, there were also many steps to brewing tea. Setting the cups in the right direction, warming the set, taking leaves, puring water. Each step has their own procedure and principal. Accoridng to the Chinese tea philosophy, there were also any etiquettes of serving tea: how to hold the tongue, what order to serve, which direction to go, how to use body language, and what attitude to hold. All goes to show the whole being of the person.

　　周先生講解、示范之后，輪到同學(xué)們動(dòng)手實(shí)踐了。只聽(tīng)乒乒乓乓，有的掉了杯子，有的連夾子也掉了，但大家還是耐心十足，小心翼翼一步步跟從步驟，笨拙又認(rèn)真的樣子可愛(ài)極了。周先生提醒同學(xué)們先敬茶給在場(chǎng)的老師們。同學(xué)們一個(gè)個(gè)乖巧鞠躬的模樣跟平時(shí)淘氣的樣子判若兩人。

　　After Mr. Zhou’s demonstration, our students then started their servings. “Cling, cling, cling”, it was not as easy as we thought. Some dropped their cups, some their tongue. However, everyone had a good attitude to start from the beginning. Though a bit clumsy, it was a good lesson of patience. At the end students tucked away their playful self, and served tea like a master.

　　學(xué)完茶道，我們告別茶溪谷，返回學(xué)校。雖然是忙碌的一天，但是學(xué)生們過(guò)的十分充實(shí)。通過(guò)本次活動(dòng)，不僅了解到茶葉及茶文化，作為我國(guó)傳統(tǒng)文化凝聚了我國(guó)古代勞動(dòng)人民千百年來(lái)的智慧，還意識(shí)到茶葉來(lái)之不易，增強(qiáng)學(xué)生們的民族自豪感。

　　The day trip was finally over, and we were back to school life. Although it was a busy day, we had much fun learning. Through this tea experience, not only did we learn about tea, we got to experience the process of tea making and be amazed by the wisdom of the Chinese.

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