Oolong Tea III – Plucking, Processing Semi Fermented Tea Method and Sensory Evaluating Workshop (Seasonal, May- September)

60,00 180,00 

The course is divided into the introduction of scientific theory, the practice of hands-on production and professional evaluation of oolong tea. The course lasts for 45 minutes. Participants can master the basic knowledge and theory of oolong tea quality formation, the law of material changes during processing, and the relationship between the corresponding processing technology and technical measures and quality formation. Preliminary experience of oolong tea processing process and operation essentials. If participating in the whole production process, please book at least two class hours for two consecutive days.

Matching Oolong Tea

Description

Matching Oolong Tea

To book our online workshops, just contact us in advance to book the time.

The course is divided into the introduction of scientific theory, the practice of hands-on production and professional evaluation of oolong tea. The course lasts for 45 minutes. Participants can master the basic knowledge and theory of oolong tea quality formation, the law of material changes during processing, and the relationship between the corresponding processing technology and technical measures and quality formation. Preliminary experience of oolong tea processing process and operation essentials. If participating in the whole production process, please book at least two class hours for two consecutive days. Participate in picking and processing only from May to September, other time will be focusing on theoretical knowledge and evaluating.

The overall quality of oolong tea is characterized by its greenish brown color, orange yellow soup, mellow or fresh taste, rich fragrance or high fragrance. After brewing, the leaves are “green leaves with red edges”, belonging to the semi fermented tea category. Among them, slightly fermented oolong tea is like Dongding Frozen Top oolong tea, moderately fermented oolong tea is like Anxi Tieguanyin tea, and heavily fermented oolong tea is like Wuyi rock tea.

Though the term “blue tea” 青茶 [qīng chá] may sound unfamiliar, Oolong tea is a familiar and well-known name, Oolong tea 乌龙茶 [wū lóng chá] is another name for blue tea. First discovered in the 17th century (later than other tea kinds), Oolong in Fujian Province was the tribute ball tea of the Song Dynasty. Half-fermented, processed by both green and black tea techniques, Oolong has green tea fragrance and black tea taste. Brewing in hot water, green leaf edges turn red, earning it the term “green leaf and red edge”. More than 300 years development has led to several kinds of Oolong, and the unique flavor and taste attract more and more Oolong fans. Oolong tea are mainly produced in Fujian, Guangdong and Taiwan areas, according to the orgins, oolong could be divided into four sorts: North Min (闽- short for Fujian), South Min, Guangdong and Taiwan.

 

Contact us for an appointment:

Email: info@liu-tea-art.com

Tel.: 0049/51819010891

Address: Immserstr. 22 Alfeld (Leine) 31061 Germany

Additional information

Number of Participants

1-2, 3, 4, 5, Group

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