2025年9月份見識之旅縮影 　　2025年9月14日由呂明澐小姐帶領20位見習生及其家長們，至桃園進行機器人賽博探索暨客家茶文化體驗之旅。上午首站參訪桃園區由祥儀企業創立的機器人夢工廠，導覽員以展板解說創辦人如何以微型零件起家，精研「傳動」技術而成為知名的齒輪箱製造商，並投入研發機器人伺服馬達；由於這些零件體積偏小，因此導覽員讓見習生們觀察齒輪大模型及操作教具，來認識正齒輪、齒條、蝸輪的組構與運動方式，當把多種齒輪依設計功能整合為一種變速裝置時，即是所謂的「齒輪箱馬達」；見習生們驚見實品區的「行星式齒輪箱馬達」，竟隱身在牙科鑽針的手柄中，導覽員的解說語調彷彿伴隨高扭力轉動的鑽牙音，而「塔層式齒輪箱馬達」的耗電流與噪音較小，常見於咖啡機內部；此外，舉凡Tesla電動門把、Bosch電動工具，甚至是自動胰島素注射器，都需要更高精度與耐久度的齒輪應用，令眾人體認到不斷精進的微小齒輪確實轉動了世界。 　　For the study tour of September 14, 2025, Ms. Lu Ming-yun led 20 ARF interns and their parents on a trip to explore competition robots and Hakka tea culture in Taoyuan. Visiting Sha Yang Ye Robot Wonderland in the morning, everyone learned how Sha Yang Ye Inc. has begun as a micro parts maker. Having refined its "transmission" technology, it is now a famous gear motor manufacturer and developer of servo motors used in robots. As the actual size of these components are quite small, the interns learned about the structure and operation of spur gear, rack and worm gear by observing a large gear model and operating teaching aids. A "gear motor" is comprised of multiple gears designed for different functions. Interns were surprised to learn that a high-torque "planetary gear motor" is used in the handle of dental drills while a "spur gear motor" is often used inside coffee machines because of its lower power consumption and noise. Furthermore, higher precision and more durable gears are used in Tesla car door handles, Bosch tools and even automatic insulin pump. It led everyone to recognize that ever-advancing micro gears truly drive the world. 　　中午在龍潭的臺灣客家茶文化館用餐後，眾人戴上斗笠、揹起茶簍，隨徐榮俊館長的腳步展開採茶體驗；文化館坐落於許多各有經營特色的茶園之間—有樹型整齊的機器採收茶園、獲雨林認證的連鎖企業茶園，也有專以人工採摘的小型茶園。本次徐館長特別商請新植台茶17號「白鷺」兩年餘的龍山茶園，提供大家初摘茶菁的寶貴機會，遵循「一捏、一彎、一提」原則，將茶樹上端的最嫩處「一心二葉」採下；雖然午後天氣轉涼，但在限時完成的壓力下，見習生與家長依然揮汗奮力採摘。莫約半小時後，茶簍溢滿的眾人終於回到涼爽的製茶區，聽取決定茶葉後續變化的關鍵解說，由於本次製作的是不發酵的綠茶，徐館長把大家摘取的嫩葉倒入「炒菁機」，以高溫殺菁以終止發酵，再倒出因水份散失而縮小的茶葉，分袋進行「揉捻」，這道程序旨在破壞茶葉細胞組織，使茶湯被擠壓而滲出附著葉表，館長見眾人不分年紀都使出狠勁想搓揉出多茶湯風味，便進一步介紹以馬達傳動的望月式揉捻機，模擬手工團揉動作，既省時又省力。 　　After lunch at Taiwan Hakka Tea Culture Museum in Longtan around noon, everyone went tea harvesting with museum director Hsu Jung-chun, wearing bamboo hats and carrying tea baskets. The museum is nestled among several distinctive tea plantations, including plantations with neatly aligned tea bushes harvested by machines, Rainforest Alliance–certified chain tea plantations, and small-scale plantations that are harvested manually. Mr. Hsu especially requested permission from Longshan Tea Plantation to give everyone the opportunity to pluck the newest growth from their Taiwan Tea No.17, known as "Egret." Everyone was plucking the youngest two leaves from the top of the tea trees by "pinching, bending and lifting." Despite the afternoon turning cooler, the interns and their parents continued harvesting vigorously under the pressure of time constraints. Half an hour later, everyone returned to the tea-making area with baskets full of harvest. To make unfermented green tea, Mr. Hsu poured the tender leaves into a tea leaves fryer to heat the leaves and stop the fermentation process. Desiccated leaves were then divided into small packages to be crushed. This process breaks cell walls of tea leaves to help release aromatic compounds. Observing how everyone struggled to crush the leaves, Mr. Hsu introduced a motorized crusher which mimics manual crushing, saving time and effort. 　　在等待茶葉乾燥的空檔，一行人由茶文化館經理帶領參觀茶產業歷史迴廊並解說具異國風情的東、西方花茶特展區，見習生們亦透過觸摸、翻攪展場的大量乾燥茉莉花苞，模擬將茶葉與茉莉花瓣混合的窨花工藝，體驗六零年代盛極一時的外銷茉莉花茶製作現場。活動接近尾聲，大家回到製茶區進行包裝作業，原本量多到需雙手捧起的一心二葉，雖然在烘盤網片上只剩少量的乾縮灰白條狀綠茶，但眾人對日後沖泡時將綻放的清香鮮爽仍滿懷期待，並希望於下次見識之旅能再品嚐美好的台灣風味。 　　While the tea leaves were drying, everyone toured the museum to learn about the history of the tea industry and the exhibits of Eastern and Western teas. By touching and stirring dried jasmine flower buds, the interns simulated the scenting technique used for jasmine-infused tea that was popular in the 1960s. Finally, everyone returned to the tea packaging area. Even though the harvest had become little more than grayish-white sticks of desiccated leaves on the drying tray, everyone looked forward to the refreshing aroma when the tea is brewed in the future and hoped to savor the flavor of Taiwan again on the next study tour.

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