Course Overview

Tea tasting and evaluation is a mirror that determines the quality of tea, playing a crucial role in judging quality and price for tea production, scientific research, and trade. This course provides systematic, progressive operational training through professional theory, including visual, taste, and tactile evaluation techniques and professional operational training. It aims to help students reach a professional-level tea taster standard, enabling them to accurately assess the quality of tea.

Instructor

Gao Wenzhen (Intangible Cultural Heritage Inheritor of Tea Art, Tea Master, Tea Taster, Incense Master, Ikebana Master)

Course Details

• Start Date: May 6, 2025
• Schedule: Every Tuesday and Thursday, starting from May 6, 2025
• Time: 19:00–22:00
• Duration: 12 sessions, 36 total hours
• Format: In-person
• Venue: Vocational Skills Training Centre (1st Floor, Block 1, Tai Ping Industrial Building, Fronteira Road)
• Registration & Enquiries: Tel: 28483454

Course Outline

• History of the Chinese Tea Industry
• Personal Qualities Required of a Tea Taster
• Requirements for Tea Evaluation Work
• Current Status of Tea Production and Sales
• Overview of the Four Major Tea Production Regions
• Sensory Evaluation Equipment and Operations for Tea
• Operational Methods for Tea Evaluation
• Tea Characteristics and Processing
• Sensory Evaluation Terminology
• Tea Packaging and Labeling
• Tea Standards, etc.

Additional Information

For questions regarding tea production, collection for value appreciation/preservation, and health preservation methods, feel free to leave a message.

This course is eligible for DSEDJ Continuing Education Development Plan funding.