Description
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The course has 20 class hours, includes theory and practical training. Understand the knowledge, production and blending technology of tea standard samples. Tea evaluation scoring, double-cup matching evaluation method, sample evaluation method, and refine tea evaluation scoring method. Identify inferior tea, find out the defects in the characteristics of tea evaluation, as well as the causes and improvement measures. The training course is also to learn the evaluation of reprocessed tea, including the evaluation of scented tea, tea bags, instant tea and liquid tea drinks. Understand the knowledge, production and blending technology of tea standard samples.
The sensory quality of tea is the result of the interaction of various ingredients. The formation and change of the content often involve fresh leaf raw materials, processing technology and even logistics packaging. Many factors jointly affect the final quality of tea. There are similarities and differences in many quality defects and defects among different tea categories. According to the items of sensory quality evaluation, such as dry tea appearance, soup color, aroma, taste and wet leaves, find out some quality defects in processing, and the measures for improvement and compensation.
Contact us for an appointment:
Email: info@liu-tea-art.com
Tel.: 0049/51819010891
Address: Immserstr. 22 Alfeld (Leine) 31061 Germany
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