Overzicht

Relationship between sensory of tea & tea processing

ALGEMEEN

Perhaps you have tried lots of teas and been very familiar to their taste. You can even tell the good and bad attributes to most teas. But do you know what influence the essential taste of teas?

I have my Bachelor degree on Tea Science and work on Chinese tea for more than 10 years. I will bring you to the initial of tea production and show you how species, environment, plunking method and processing influence taste of Chinese teas.

Let op: deze training wordt in het Engels gegeven.

DUUR

2,5 uur

Vooropleiding

geen

kosten

€ 47,00 exclusief BTW

leermiddelen

Chinese tea wares

doelgroep

Zowel voor de particulier als voor mensen die professioneel met thee werken: horeca-ondernemers en personeel, thee inkopers, theeverkopers, foodies, barista’s en theeliefhebbers.

toetsing

geen

Programma

 

Sensory of tea

  • Shape of leaves
  • Colour of dry tea leaves
  • Colour of tea soup
  • Aroma
  • Taste 

Tea processing

  • Tea species
  • Environment
  • Plunking
  • Processing 

EXAMPLE

Green tea – Long Jing

  • Plunking & shape
  • ‘Sha Qing’ (Fixation) & aroma and taste

Oolong tea – Tie Guan Yin & Phoenix Dan Cong

  • Species & colour, aroma and taste (Tie Guan Yin)
  • Environment & aroma (Phoenix Dan Cong)
  • ‘Zuo Qing’ (Oxidation) & aroma and taste (Phoenix Dan Cong)

Black tea – Yunnnan Black

  • ‘Wei Diao’ (withering) & colour
  • ‘Fa Jiao’ (Oxidation) & taste

 

        

Locaties

DEN HAAG

International Tea & Coffee Academy
Saturnusstraat 60
2516 AH Den Haag
T. 06 12 80 25 93

ZEEWOLDE

International Tea & Coffee Academy
Gildenveld 8
3892 DG Zeewolde
T. 06 12 80 25 93

Cursus Datum Tijd Plaats Prijs ex btw
ex certificaat
Relationship between sensory of tea & tea processing 13-12-2016 19:00–21:30 Zeewolde € 47,00 Aanmelden