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The workshop is divided into the introduction of scientific theory and the practice of making tea chocolate by hand. The course time is 45 minutes. Participants can master the simple method of making chocolate and learn more about the formation and development of tea food and tea banquet.
In a broad sense, the concept of tea food 茶食 [chá shí] is generally referred to as tea cakes and snacks, therefore, in the eyes of the Chinese people, tea food is often a general name. In tea academic circles, tea food often refers to tea dishes, tea rice porridge and other tea products mixed with tea and other edible materials. The formation and development of tea food and tea banquet 茗宴 [míng yàn] can be said to be the extension and expansion of ancient tea eating method, which has a long history and roughly experienced five stages, the original stage of the primitive period in the pre Qin period is characterized by using the original taste of tea leaves to cooking a thick tea soup as food.
In the past several thousand years, people’s understanding and utilization of tea were mainly limited to leaves. Modern researches show that the roots, flowers and fruits of tea trees are also rich in active ingredients. This workshop systematically expounds the comprehensive development and utilization of tea resources, and introduces the application prospects of tea resources other than tea leaves in food and beverage, nutrition and health care, agricultural production, daily chemical and light industry, etc. In addition, in the process of traditional tea production, many products are considered as waste materials, and low-grade summer and autumn tea with low economic benefits. Modern research has proved that these products also have great application value.
Contact us for an appointment:
Address: Immserstr. 22 Alfeld (Leine) 31061 Germany