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The course has 32 class hours, it is divided into two parts of the theory and practice knowledge, learn the terminology of tea sensory evaluation, the evaluation of six major tea categories, the classification and processing knowledge of each tea category, and the evaluation based on the quality characteristics. Accumulate experience in practice, according to China’s national tea evaluation standard system and standards of grading, proficient in the evaluation of six major tea categories, skillfully use the terms of tea sensory evaluation, and evaluate each category of tea according to its quality characteristics. 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.
Tea produced in China can be divided into six categories: green tea, yellow tea, black tea, blue tea, white tea and dark tea. Each type of tea has its own quality characteristics. The main reason is that different preparation methods cause different degrees of enzymatic or non-enzymatic oxidation of main chemical components in fresh leaves, and the character of their oxidation products is also different. In the initial preparation of green tea, yellow tea and dark tea, the enzyme activity in the fresh leaves is destroyed by high temperature kill green, and the enzymatic oxidation of polyphenols is stopped, thus forming the characteristics of green tea clear soup green leaves. During the initial preparation of yellow tea and dark tea, the polyphenols are subject to different degrees of non-enzymatic oxidation through the process of stuffing yellow or pile fermentation. Yellow tea forms yellow leaves in yellow soup, and dark tea is orange soup and in dry tea bloom black. On the contrary, black tea, blue tea and white tea promote enzymatic oxidation of polyphenols during the initial preparation process…
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Address: Immserstr. 22 Alfeld (Leine) 31061 Germany