旅游英语Unit7公开课教案.doc

Teaching PlanUnit 7 Visiting the Tea Garden The First PeriodTeaching Aims:1. To acquaint some information about tea history and tea culture (the classic of tea, tea ceremony, etc.).2. To learn some specific information about the Dragon Well Tea.3. Help the students to be qualified local guides to introduce the Dragon Well Tea step by step.Teaching Important and Difficult Points:1. How to get across the time-honored tea culture.2. How to master the important information about the Dragon Well Tea.3. How to arouse the students interest to participate the activities at class.4. How to help them to improve their expressing abilities.Teaching Methods: lecture ask-answerTeaching Aids: a blackboard a projectorTeaching Procedures:Step I Greetings: Greet the whole class as usual.Step II Lead inWhats your favorite drink (milk tea, juice, mineral water, etc.) (picture: drink menu)There are many drinks available nowadays, yet do you know the most famous drinks in the world? (a picture about beverages: tea, coffee, and cocoa) Cocoa is the ingredient of chocolate, and it is originated from America.“Coffee” is from the Hellenic word “Kaweh”, which means strength and passion. It is originated from Africa. And according to the famous legend, Kaffa in Ethiopia is the first producer of coffee in the world. But nowadays, Brazil is the largest coffee-producing country in the world, accounting for the global coffee output of about 30%. And in 1884, coffee was first introduced into China.Among them maybe we are more familiar with tea. China is the homeland of tea. Chinese people are believed to have enjoyed tea drinking for more than 4,000years. Legend has it that Yan Di (炎帝), one of three rulers in ancient times, tasted all kinds of herbs to find medical cures. One day, as he was being poisoned by some herb he had ingested; a drop of water from a tea tree dripped into his mouth and he was saved. For a long time, tea was a religious offering.The word for tea leaves or tea as a drink in many countries are derivatives from the Chinese character “cha”. The English word “tea” sounds similar to the pronunciation of its counterpart in Xiamen (Amoy). The Japanese character for tea is written exactly the same as it is in Chinese, though pronounced with a slight difference. The habit of tea drinking spread to Japan in the 6th century(during Tang Dynasty).Tea as a drink prospered during the Tang Dynasty, and tea shops became popular. A major event of this time was the completion of Tea Classics, the cornerstone of Chinese tea culture, by Lu Yu, Tea Sage of china(茶圣陆羽). This little book details rules concerning various aspects of tea, such as growth areas for tea trees, wares and skills for processing tea, tea tasting, the history of Chinese tea and quotations from other records, comments on tea from various places and notes on what occasions tea wares should be complete and when some wares could be omitted.As for us young generation, Chinas tea culture remains a glorious and precious traditional fortune. Though quite a lot of us never developed or have lost the habit of drinking tea, accurately, enjoying tea-drinking, we still appreciate it and cherish it as a favorable culture. Step III Background Information1. Tea Culture The Classic of Tea is the very first monograph on tea in the world, written by Chinese writer Lu Yu between 760 CE and 780 CE (age of Tang Dynasty). For Lu Yu, tea symbolized the harmony and mysterious unity of the Universe. He invested the Ch jng with the concept that dominated the religious thought of his age, whether Buddhist, Taoist, or Confucian: to see in the particular an expression of the universal (Shapira, et al., 150).In the ten chapters of The Classic of Tea written over a thousand years ago, it covers a series of subjects ranging from tea culture, tea art, tea history, botany, biology, agriculture, medicine, geography, hydrology, pottery, tea farming machinery to tea production.The Chinese have a saying: “Firewood, rice, oil, salt, sauce, vinegar and tea are the seven necessities to begin a day.” Though tea is the last on the list, we still can see the importance of tea in daily life.A simple meal in Chinese is Cu Cha Dan Fan, namely coarse tea and tasteless dinner. Even a simple meal is finished off with tea so its importance is obvious.For the Chinese, tea drinking and tea tasting are not the same. Tea tasting has cultural meaning. The Chinese Tea ceremony emphasized the tea, rather than the ceremony. A good server could make a pot of tea serve 3 or 4 rounds and up to 5 or 6, and each round tasted the same as the first. Moreover, tea is the symbol of elegance, so the tea cups used in a tea ceremony were really small, for it was for tasting tea, which was different from drinking tea. In China, tasting and serving tea is an art and in old times, tea tasting is the thing which could always inspire poetry. So there are many poems about tea.Then show them a movie clip of Chibi. From the movie clip we can learn that the difficult elements for brewing tea are leaves, heat, water and utensils. 清代也有许多诗人如郑燮、金田、陈章、曹廷栋、张日熙等的咏茶诗，亦为著名诗篇。特别值得提出的是清代爱新觉罗弘历，即乾隆皇帝，他六下江南，曾五次为杭州西湖龙井茶作诗，其中最为后人传诵的是观采茶作歌诗： 火前嫩，火后老，惟有骑火品最好。 西湖龙井旧擅名，适来试一观其道。 村男接踵下层椒，倾筐雀舌还鹰爪。 地炉文火续续添，干釜柔风旋旋炒。 慢炒细焙有次第，辛苦工夫殊不少。 王肃酪奴惜不知，陆羽茶经太精讨。 我虽贡茗未求佳，防微犹恐开奇巧。卢仝，自号玉川子，爱茶成癖，被后人尊为茶中亚圣，他的走笔谢孟谏议寄新茶即饮茶歌是他在品尝友人谏议大夫孟简所赠新茶之后的即兴之作，是一首著名的咏茶的七言古诗: 日高丈五睡正浓，军将打门惊周公。 口云谏议送书信，白绢斜封三道印。 开缄宛见谏议面，手阅月团三百片。 闻道新年入山里，蛰虫惊动春风起。 天子须尝阳羡茶，百草不敢先开花。 仁风暗结珠蓓蕾，先春抽出黄金芽。 摘鲜焙芳旋封裹，至精至好且不奢。 至尊之余合王公，何事便到山人家？ 柴门反关无俗客，纱帽笼头自煎吃。 碧云引风吹不断，白花浮光凝碗面。 一碗喉吻润，二碗破孤闷。 三碗搜枯肠，惟有文字五千卷。 四碗发轻汗，平生不平事，尽向毛孔散。 五碗肌骨清，六碗通仙灵。 七碗吃不也，唯觉两腋习习清风生。 蓬莱山，在何处？玉川子乘此清风欲归去。 山上群仙司下土，地位清高隔风雨。 安得知百万亿苍生命，堕在颠崖受辛苦。 便为谏议问苍生，到头还得苏息否？（月团喻指茶饼) 该诗又称七碗茶诗。它以神逸的笔墨，描写了饮茶的好处，为世人称奇。 诗中描述诗人关闭柴门，独自煎茶品尝，茶汤明亮清澈，精华浮于碗面。碧云般的热气袅袅而上，吹也吹不散。 诗人刚饮一碗，便觉喉舌生润，干渴顿解； 两碗下肚，胸中孤寂消失； 三碗之后，精神倍增，满腹文字油然而生； 四碗饮后，身上汗水漫漫冒出；平生不快乐的事情，随着毛孔散发出去了； 喝了第五碗，浑身都感到轻松、舒服； 第六碗喝下去，仿佛进入了仙境； 第七碗可不能再喝了，这时只觉两胶 生出习习清风，飘飘然，悠悠地飞上了青天，“蓬莱山，在何处？”诗人要乘此清风而去！ 优美的诗句，高雅的立意，深受历代文人的喜爱。 诗人把茶饼比喻为月，于是后代诗作反复摹拟其意。如苏武的“独携天上小团月，来试人间第二泉。”“明月来投玉川子，清风吹破武林春。”特别是“唯有两 习习清风生”一句，文人尤爱引用，梅尧臣“亦欲清风生两 ，以教吹去月轮旁。”卢仝的号玉川子，也因而为人们津津乐道。陈继儒“山中日月试新泉，君合前身老玉川。” 七碗茶诗在描绘饮茶好处之时，同时对帝王们凭借显赫权势为所欲为的骄横也作了巧妙的讽刺：“天子欲尝阳羡茶，百草不放先开花”，既把贡茶采制的季节(在百花开放之前采摘)烘托显示出来，又把帝王凌驾一切的嚣张之势暗示出来。2. Types of Chinese Tea Chinese tea may be classified into five types according to the different methods by which it is processed. Green tea Green tea is the variety which keeps the original color of the tea leaves without fermentation during processing. This category consists mainly of Longjing tea of Zhejiang Province, Maofeng of Huangshan Mountain in Anhui Province and Biluochun produced in Jiangsu.Black tea Black tea, known as red tea (hong cha) in China, is the category which is fermented before baking; it is a later variety developed on the basis of the green tea. The best brands of black tea are Qihong of Anhui , Dianhong of Yunnan, Suhong of Jiangsu, Chuanhong of Sichuan and Huhong of Hunan.Oolong tea This represents a variety half way between the green and the black teas, being made after partial fermentation. It is a specialty from the provinces on Chinas southeast coast: Fujian, Guangdong and Taiwan.Compressed tea This is the kind of tea which is compressed and hardened into a certain shape. It is good for transport and storage and is mainly supplied to the ethnic minorities living in the border areas of the country. As compressed tea is black in color in its commercial form, so it is also known in China as black tea. Most of the compressed tea is in the form of bricks; it is, therefore, generally called brick tea, though it is sometimes also in the form of cakes and bowls. It is mainly produced in Hubei, Hunan, Sichuan and Yunnan provinces.Scented tea This kind of tea is made by mixing fragrant flowers in the tea leaves in the course of processing. The flowers commonly used for this purpose are jasmine and magnolia among others. Jasmine tea is a well-known favorite with the northerners of China and with a growing number of foreigners.Step IV Introduce the Dragon Well TeaJust now weve discussed some general information about tea. Next well talk about it in tail, lets take the Dragon Well Tea for example. It is said that the Dragon Well Tea grown in Hangzhou is the best green tea in the world. Do you know the reason? (There are two reasons: one is that the climate in Hangzhou is appropriate for the growth of the tea leaves; and the other is that the tea-making process is all done by hand.) First lets go to the tea plantation. This is the tea plantation in Hangzhou, and you can see rows of tea bushes on the terraces. As we know, tea grows well in warm and humid climate, but it doesnt like too much water, and this tea plantation provides an ideal condition for tea growing.This is the picture of picking tea leaves. Of course it is done by hand. There are three picking seasons: spring, summer and autumn. Generally speaking, the spring leaves are the best, the autumn the second and the summer the third. The tea picked before April 4 is the best among all.Please look at what this gentleman is doing. He is drying the tea leaves by hand. The whole drying process is done in two stages: drying and shaping. For the drying stage, the temperature is around 80 degrees centigrade. It lasts a quarter of an hour. For second stage, the shaping, the temperature is about 30 degrees centigrade. It is about half an hour. Drying tea leaves by hand with such high temperature is a work of experience. Now, is the tea ready for drinking? No, after being dried, the tea has to be kept with caustic lime for about a week to get rid of the grassy smell.At last, we can seat in the tea house to taste it. Just now we said that tasting tea is quite different from drinking it, and it is also far mo