Tea Infusion with Sage Garden Project

0
Published March 13, 2015 | Updated January 13, 2016
Subject: Culinary, Nutrition Education, Science
Season: Winter, Spring, Summer, Fall
Place of Learning: Cooking Classrooms, Garden, Academic Classroom
Resource Type: Lessons
Grade Level: Grade 1, Grade 2 , Grade 3
Uploaded by:
Dawn Mayeda
Program Affiliations:

In this lesson, students harvest dried marigold petals that they have grown, assemble them into bags, and brew and drink tea. Students learn what infusion means, and experience it in this hands-on nutritional science lesson.

 

Materials
  • Dehydrated marigold petals or commercially-prepared marigold tea 
  • Teabags for filling (available at fine tea shops or online) 
  • Tags to attach to teabags (template included here
  • Food-safe string (available in food or sewing supply stores) 
  • Tot staplers and staples 
  • Food coloring 
  • Boxes, baskets or trays for completed teabags 
  • Optional – infused olive oils, vinegars as examples, also water bottles that have infusers
Note

This lesson contains a lot of explanation that may take place simultaneously with the students filling tea bags.

Procedures

Opening Discussion: 10 minutes 

  • Today, we are going to talk about what tea is. 
  • Display a glass of water. Drop in a few drops of food coloring, and stir for students to observe. Ask – is this how we make tea? Have students Think/Pair/Share about the answer to this question. Who can tell me how we make tea? 
  • We put a bag filled with tea leaves into the water, and let the tea flavor the water, then we remove the actual tea when we take out the bag. (Demonstrate) 

Vocabulary Words: Infusion and Solution 

  • We have a really big vocabulary word to share with you: infusion. (Write on board, and have students write the word on the table with their finger.) This word means that we add the flavors, or essence of something into a liquid, without actually leaving it in there. Tea is actually the very first recorded infusion. 
  • If we mix salt into a glass of water, is this an infusion? (Demonstrate) No, this is a solution. The salt flavors the water, but we leave the salt in there. (Write on board, and have students write the word on the table with their finger.) 
  • Here are some other infusions – flavored olive oils! They are infused with lemon, or violets, or garlic, but there are not pieces of lemon in our olive oil, and they didn’t add lemon juice to the olive oil – they steeped lemons in the olive oil, then took them out. The same way we make tea. 
  • Write steep on the board. To make tea, we’ll put a teabag in a cup or pot of hot water, then let it sit for awhile. That is steeping. Then we remove it before we drink the tea. 

Action: 5 minutes 

  • Students put one teaspoonful of marigold tea into a teabag, and set upright into container. Each student should prepare at least 3 teabags – one for themselves at end-of-year tea party, one for their Mother’s Day gift, and one for Sage Garden Project fundraising purposes. 

Note

  • Older students or volunteers will be needed to close bags, staple knotted strings into place, and attach labels at a later date. 

Closing Discussion: 10 minutes 

  • Read book and serve a small snack, such as a garden-grown sample or a few grape tomatoes. 
  • Book: Miss Spider’s Tea Party by David Kirk 
    • Or Our Tea Party by Kirsten Hall 
    • Or review The Little Red Hen 

Cleanup: 5 minutes 

  • Have students pick up spilled items on tables and floors, and put into trash as they line up to leave the classroom.

    Other Content From Dawn Mayeda

    In this lesson, students learn the difference between solutions and emulsions, and create an emulsified salad dressing. Students prepare a salad with vegetables from the school garden, and toss it with their emulsified salad dressing in this hands-on lesson that blends...

    Area: Cooking Classrooms, Garden, Academic Classroom
    Type: Lessons
    Rating:
    0