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, research, and trade. This course provides systematic, progressive operational training in professional theory, including visual, taste, and tactile evaluation techniques and professional operational training. Participants can achieve a professional-level tea taster standard and accurately evaluate tea quality.
Instructor
- Instructor: Gao Wenzhen (Intangible Cultural Heritage Inheritor of Tea Art, Tea Master, Tea Taster, Incense Master, Ikebana Master)
Course Details
- Start Date: April 24, 2025
- Schedule: Every Tuesday and Thursday, starting from April 24
- Time: 19:00–22:00
- Duration: 12 sessions, 36 hours total
- Tuition Fee: MOP 2,000
Registration & Venue
- Registration Venue: Vocational Skills Training Center (1st Floor, Block 1, Tai Ping Industrial Building, Portas do Cerco Road)
- Contact: 28483454
Course Outline
- History of China's Tea Industry
- Personal Qualities Required for a Tea Taster
- Requirements for Evaluation Work
- Current Status of Tea Production and Sales
- Current Situation of the Four Major Production Regions
- Sensory Evaluation Equipment and Operations for Tea
- Methods for Tea Sensory Evaluation
- Tea Characteristics and Processing
- Sensory Evaluation Terminology
- Tea Packaging and Labeling
- Tea Standards, etc.
For questions regarding tea production, collection for value appreciation, and wellness methods, feel free to leave a message.
