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Unformatted text preview: LESSON PLAN – THE TEA CULTURE TITLE: The Tea Culture LEARNER POPULATION: grade level 6 CURRICULAR CONTEXT: part of Social Studies; unit: Ancient Civilizations, Asia OBJECTIVES: By the end of this activity: 1) Students will be able to narrate important milestones in the history of tea in China and Japan. 2) Students will be able to describe different types of tea and the benefits related to drinking tea. 3) Students will be able to identify certain objects and elements which are important in tea ceremonies. 4) Students will be able to pronounce the names of these objects and elements in Japanese. CONCEPTS/INFORMATION: • The history of drinking tea in China and Japan • The use of tea as medicine, refreshment, for religious purposes and as an indicator of social status • Necessary utensils for conducting a tea ceremony. INSTRUCTIONAL SEQUENCE: 1) Introduce students to the topic by asking what their favorite drink is and how many of them drink tea. Explain that over half of the world’s population drinks tea. The British drink the most tea: 2,000 cups per person annually. Also in China, Japan and India, people drink lots of tea. 2) Introduce students to the Chinese and Japanese tea culture by having them read the introductory text. 3) Students work in groups to answer the questions on the work sheet. Encourage students to take up different roles within the group (praiser, checker, recorder, task monitor, gate keeper). 4) Groups record back to the whole class and discuss their answers. 5) Students do a Word search and/or a Crossword puzzle where they learn important terms of the tea culture and also the Japanese words for them. INSTRUCTIONAL MATERIALS: Background Information Tea Culture; glossary of terms; Word search and Crossword puzzle; work sheet; handout group roles EXTENSION/CLOSURE/INTEGRATION: 1) Students construct the model of a teahouse. 2) The tea ceremony can be seen as a key element in traditional Japanese culture. Does American culture have a similar institution? The Origin of Tea Culture in Asian countries One of the earliest legends about the origin of tea in China dates back to the year 2737 B.C. Emperor Shen Nung discovered that water that had been boiled before drinking would prevent illnesses. One day, when his pot of boiling water was set outside to cool off, the wind blew leaves from the wild camellia tree into the water. Supposedly, this was the first brew of tea! The tea plant ( camellia sinensis ) is a tree with leathery leaves that sprout from short branches off the stem. These trees can grow up to 15 feet, but they are cut down to the size of a bush to encourage the growth of young leaves from which the tea is made. There are three classifications of tea, which are determined by the method of processing the leaves: “green,” “oolong” and “black” tea. Green tea is unfermented which means that the leaves have not been left out to dry in the air; its leaves are steamed in a pan for 30 minutes. Oolong tea is semi-fermented, which means that the tea leaves arepan for 30 minutes....
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This note was uploaded on 01/17/2012 for the course SCIE SYG2000 taught by Professor Bernhardt during the Fall '10 term at Broward College.
- Fall '10
- Ordinary People