5月7日早上，成都协同学校G-7年级的学生在老师们的带领下，开展一场走出课堂学以致用、体验茶道的采茶制茶活动。
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
经历一个半小时的车程后我们来到了青城山脚下的茶溪谷，每人领到了一个小茶篓斜挎上肩，我们便开始上山采茶——我们来到茶山向阳的一小片像梯田一样的茶园，学习用食指和拇指掐掉茶树上的嫩芽，不要太小的，也不要长开了的。
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.
由于时间有限，采茶只持续了30分钟，随后我们踏上下山的路程。
After thirty minutes’ picking, we went back to make tea.
#02
制茶 Tea Making
下山后，我们把所有茶叶都倾倒进一面干净的圆簸箕里，摘出明显太老的叶子之后，进行第一道制茶工序：摊凉。
After gathering all our harvest, we picked out the qualified leaves, and waited them to cool down under a process called “tanliang”.
摊凉之后，我们把茶叶倒进已经预热好的大铁锅里开始翻炒。这一步叫做杀青。同学们学习茶娘戴上手套纷纷下手尝试。果然翻炒一阵之后，嫩青色就被杀没了，这时茶香隐约可闻。
"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.
待茶叶纷纷收卷，我们又把茶叶收回簸箕里进行下一步：揉捻。左手托起适量茶叶，右手心顺时针揉捻，需将水分揉捻掉，破坏细胞壁使茶味更浓，茶叶形状会变得卷曲。
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.
制茶完毕，我们都饿得肚子咕咕叫了。这时我们就能喝到自己采摘、制作的绿茶了吗？答案却是不能。原来刚制成的茶叶性质属燥，我们将茶叶放置一周后再喝才对身体更好。
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
学习茶道 Teaism Learning
午餐后我们跟从国家级茶艺高级技师周先生学习茶艺。
After lunch, we learned tea art from Mr. Zhou, a senior technician of national tea art.
首先是认识茶具。周先生向我们一一介绍了茶则、茶针、茶漏、茶夹、茶匙、茶筒，也称茶道六君子，提醒我们茶道也是做人之道，做人当如君子，自强不息。盖碗亦称三才杯，茶盖为天，杯身如人，杯托为地，天人合一，道法自然。品茗杯要用大拇指食指握住，中指托底，称“三龙护体”。
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：摆正茶具 。第二步：温杯洁具。第三步：取茶叶。第四步：注水，七分即可。学生们还学到若满则“欺”，茶道融儒释道等中国传统哲学，即做人之道。第五步：右手持茶夹，左手持茶巾，清洗品茗杯，用茶巾托住给客人的品茗杯。第六步：倒茶。右手取公道杯先倒给客人，再倒给自己 。做出手势请客人喝茶，点头示意，注重大雅之相、修身养性、平心静气。
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.
周先生讲解、示范之后，轮到同学们动手实践了。只听乒乒乓乓，有的掉了杯子，有的连夹子也掉了，但大家还是耐心十足，小心翼翼一步步跟从步骤，笨拙又认真的样子可爱极了。周先生提醒同学们先敬茶给在场的老师们。同学们一个个乖巧鞠躬的模样跟平时淘气的样子判若两人。
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.
学完茶道，我们告别茶溪谷，返回学校。虽然是忙碌的一天，但是学生们过的十分充实。通过本次活动，不仅了解到茶叶及茶文化，作为我国传统文化凝聚了我国古代劳动人民千百年来的智慧，还意识到茶叶来之不易，增强学生们的民族自豪感。
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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