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The course has 6 class hours, it is divided into two parts of the theory and practice knowledge, and understand China’s national tea evaluation standard system and standards of grading, sensory evaluation terminology, learn the use of two evaluation methods to evaluate tea in practice. Primary Tea Sensory Evaluator is required capabilities of organizing and operating the methods of tea sensory evaluation and be familiar with application of traditional method and general method. Accumulate experience in practice, select tea samples, read tea sample information correctly, find standard samples and grade standards, and analyze dry tea and open soup evaluation. Further learn to accurately score different tea samples according to different tea standards.
Sensory evaluation is divided into dry tea and open soup evaluation, and open soup evaluation is mainly based on internal quality. In production, it is generally to evaluate the sample tea, check the sample tea, identify the tea type, color, name, origin, etc., and take representative sample tea, 250-500g of raw tea (Mao Cha) and 200-250g of refined tea. Dry tea evaluation to review the Maocha, shake the tea tray to see three sections of tea, as well as the aroma of dry tea and the moisture content by hand. Open soup evaluation is to smell the aroma, hot, warm and cold smell are combined… the color of the soup needs to be seen in time, taste and evaluate wet leaves… According to the scoring criteria of the six tea categories, accurate scores are given accurately from the tea appearance and internal quality characteristics, and the total score is calculated correctly.
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Address: Immserstr. 22 Alfeld (Leine) 31061 Germany