在清明节前夕，联合国项目小组的同学们在老师们的带领下去到西山采茶，体验苏州太湖一代茶文化的魅力，感受四季变换和大自然的馈赠。

On the eve of the Qingming Festival, students from the United Nations project team were led by their teachers to go tea picking in Xishan Mountain, to experience the charm of the tea culture of the Taihu Lake generation in Suzhou, and to feel the change of seasons and the gifts of nature.

　　同学们身背竹筐从爬山开始，化身小小“茶农”，跟随茶农爷爷学习如何采摘、处理茶叶、杀青、揉捻等工序。纷繁复杂的制作工艺也让同学们感受到了茶叶成品制作的不易。在采茶的过程中，茶农爷爷给我们讲解了茶树的生长过程和采茶的技巧。大家不仅学会了如何识别茶叶的品质，还感受到了采茶的乐趣和其中的门道。采茶时要选择一芽一叶或一芽两叶的嫩叶，这样的茶叶品质最佳。同时，采茶的手法也很重要，要用拇指和食指轻轻夹住嫩叶，轻轻一提，茶叶便应声而落。

Starting from climbing the mountain with bamboo baskets on their backs, the students took on the role of “tea farmers” and learned how to pick, handle, kill and twist the tea leaves from their grandfather. The complicated production process also made the students feel the difficulty of tea production. In the process of tea picking, the grandfather gave us an explanation of the growth process of the tea tree and the skills of tea picking. We not only learned how to recognize the quality of tea leaves, but also felt the fun of tea picking and the doorway. When picking tea, we should choose the young leaves of one bud and one leaf or one bud and two leaves, so that the quality of tea leaves is the best. At the same time, the method of tea picking is also very important, to use the thumb and　orefinger to gently hold the young leaves, gently lifting, the tea leaves will fall down in response to the sound.

　　在采茶结束后，同学们来到民宿，近距离学习观察了茶叶的分拣和炒茶。可千万不要小瞧了茶叶分拣!它是茶叶加工中至关重要的一个环节。通过分拣，可以区分出茶叶的优劣，确保炒制工艺的顺利进行。而炒茶更是整个茶叶制作工序中最必不可少的一个部分。一份好茶不仅是茶叶本身也是炒茶是对于茶叶形状、温度的把握。茶农爷爷们凭借多年的经验，通过手感、眼观、鼻闻等方式，判断茶叶的炒制程度。他们熟练地操作着炒茶锅，无论是杀青还是揉捻，每个步骤他们都了熟于心。茶叶在他们手中不停翻滚、旋转，条索纤细、嫩绿盈翠的碧螺春茶才终于诞生!

After tea picking, the students came to the B&B to observe the sorting and frying of tea leaves. Don't underestimate the sorting of tea leaves! It is a crucial part of tea processing. Through sorting, you can distinguish between good and bad tea leaves, to ensure the smooth progress of the frying process. Stir frying is one of the most essential parts of the whole tea production process. A good tea is not only the tea itself, but also the frying tea is the shape of the tea leaves, the temperature of the grasp. With years of experience, the grandfathers of tea farmers judge the degree of tea frying by hand, eye and nose. They skillfully operate the stir-frying pot, whether it is killing or twisting, they are familiar with each step. Tea leaves in their hands constantly rolling, rotating, slender, tender green Biluochun tea was finally born!

　　一杯碧螺春，是茶农们的半辈人生，得闲饮清则是城市喧嚣之外的诗意与浪漫。茶它不仅仅是一种饮品，更是一种文化的传承和体现。在品茗西山明前茶的同时，我们也能感受到那份来自大自然的馈赠和历史的厚重，对生命和自然有利更多的尊重和感恩。

A cup of Bigelow Spring, is the tea farmers half a generation of life, leisure drinking is the city outside the hustle and bustle of poetry and romance. Tea is not only a beverage, but also a cultural heritage and embodiment. At the same time of tasting Xishan Mingqian tea, we can also feel the gift from nature and the weight of history, more respect and gratitude for life and nature is favorable.