Course Overview
Tea tasting and evaluation is a mirror that reflects the quality of tea, playing a crucial role in determining 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. Through this specialized operational training, participants can reach a professional-level tea taster standard, accurately assessing the quality of tea.
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
- Total Duration: 12 sessions, 36 hours
- Tuition Fee: MOP 2,000 (Special Offer)
- Registration Venue: Vocational Skills Training Centre (1st Floor, Block 1, Tai Ping Industrial Building, Fronteira Road)
- Contact: 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-Producing Regions
- Equipment and Operations for Sensory Tea Evaluation
- Methods for Tea Evaluation Operations
- Tea Characteristics and Processing
- Sensory Evaluation Terminology
- Tea Packaging and Labeling
- Tea Standards, etc.
Questions about tea production, collection for value appreciation/preservation, and wellness methods are welcome.
