7/11 鳳凰茶園

      We had a full day schedule about tea. In the morning, we had field introduction and I learned that tea and coffee tree must be played in this special climate which had sunshine in the morning and fog in the afternoon. In addition, the teas price is related to the height of the mountain. Later, we had indoor lecture and we taste four kind of treasure teas which were 烏龍茶, 包種茶, 彭風茶, 紅玉紅茶. We also learned how to turn fresh tea leaves into real tea. The most common processing were
1.solar withering
2.indoor withering
3.tumbling
4.set oxidation
5.tumble dryer heat
6.tea rolling
7.primary drying
8.mass rolling 
9.final drying
The six step was really important. Rolling tea can that the extra water come out (by breaking the cells ) and the sugar will come out and stay at the surface of tea that why the first brew tea is always sweat than second brew.
     In the afternoon, we learned how to brew the tea by ourselves. It was an art. Every moments and steps had the spirit inside.