For this week’s Teacher Feature we will highlight how our infant class investigated tea. Educators Brandi Gordon, J. Kelly, and Rebecca Morgan Parr took their class to the Smithsonian’s Enid A. Haupt Garden where they saw a tea plant in the Moongate. Afterwards they went back to our center where they made and drank tea. Below you will find images from the lesson and a reflection from the educators.
This tea lesson felt like a natural topic to explore after our class finished learning about fruits, vegetables, and other foods that grow from plants. We followed the interests of the children in our Duckling class who were interested in their teachers’ drinks. They children wanted to drink, touch, and taste our tea and coffee. In general, letting small children drink or handle hot beverages is not acceptable. We did not want to leave their interests ignored, so we decided to teach about them instead. We wanted to explore why some beverages feel hot and felt it was an excellent opportunity to reinforce language and safety ideas.
To learn more about tea, the class visited the Smithsonian’s Enid A. Haupt Garden where they were able to look at a tea plant.
For our objectives, we began by expanding upon the past units’ objectives. We had been teaching our Ducklings that many plants become the food that we eat, so visiting the tea plant was another way to do that. We also wanted more opportunities to explore our community, visit local shops, and see different parts of our school like the staff room, where we boiled the water to make tea. Another objective was to introduce our class to the idea of temperature. Lastly, we wanted to expose them to many kinds of tea as well as show them various beverages that exist in the world.
As educators, we had our own set of objectives for ourselves. We wanted to follow our class’s interest even if it was an unconventional topic. We wanted to weave the ideas of safety into a lesson. And we wanted to allow the children to embrace having sensory experiences. It was nice to remind ourselves that getting messy is ok and can be fun!
Before the visit and on the way to the Moongate, we talked to the Ducklings about how we were going to see a tea plant. At the Moongate, we took the students out of the buggies and helped them into the circular marble seating next to the tea plant. We compared the real tea plant to the pretend tea plant and looked closely at the leaves.
The great thing about the pretend tea plant was that the children had the opportunity to pull off the leaves without hurting a live plant. After the Ducklings pulled the leaves off the box, we encouraged them to place them into tea bags which in turn they placed into our toy teapots. Then we poured pretend tea into their cups to drink. Many of the children loved pretending to drink out of the cups. As they pretended to make and drink the tea, we sang I’m a Little Tea Pot.
Some of children were more interested in playing with the water from the rain. They smacked their hands down on the marble seating to splash. We talked to the Ducklings about how we ingest plants for eating in many ways and that plants also go into tea. They had seen flowers throughout our gardening unit so the idea that some flowers can go in tea seemed to excite them.
The class returned to the center, to watch Kelly brew tea. Kelly talked about the different plants that can be used to make tea and poured hot water over tea leaves so the children could watch the steeping process.
We took our students into the kitchen area of the staff break room, where they began the beginnings of a circle time by sitting on the floor with their teachers. Kelly showed the class the electric kettle, tea bags, and the tea strainer. We gave out some tea bags to allow the students to explore. Some of the Ducklings started to rip the tea bags. We decided to encourage their exploration of the loose-leaf tea and asked questions like “What does that feel like?”
We allowed free exploration. Some of the children enjoyed ripping the tea bags, some of them preferred chewing a strand of lavender, others placed dried rose petals into our tea strainer. We let the children stand up and sit down as they wished but made sure that they stayed within the confines of the small kitchen area so we could see everyone.
We tried to encourage our students to explore many kinds of sensory options. We also know that they are at an age when most things still go in their mouths for exploration and provide important details about the world around them. Tea is something they can learn about through all the senses–sight, sound, smell, touch and taste. They could see the tea, hear the water boil and steam, they could touch the dry and rehydrated tea leaves, smell the tea as it is brewing and finally taste it.
We followed up by this lesson by having the students “paint” with tea bags on a big sheet of paper. We continued to make different varieties of teas and visited the United States Botanical Garden to see different herbs that are used in tea (like mint.) Later in the afternoon, after everyone had woken up from their nap, we gave all of them a cup with the tea we made so they could try it as well as practice using open-face cups.
For other teachers trying this lesson, we recommend making sure whatever tea you use is decaffeinated and that the teas taste good to a child’s palate. Try to make sure you give enough time for the students to explore the objects and try to see how you can explore all the senses. Be flexible and open to mess– this is a great opportunity to allow each child to be an investigator, a scientist, a creative, and as always, their most curious self.