OBJECTIVES:
To provide wide spectrum of knowledge in tea tasting
To identifying art of tea tasting.
To share experiences in tea tasting
To enhance the skills in tea tasting
METHODOLOGY:
Lectures, demonstrations, practical sessions, group discussions, presentations and
assessments
COURSE CONTENT:
- Introduction of green leaf physiology and biochemistry
- Tea “Supply Chain”/” Value Chain” process
- Tea manufacture relevant to tea taste
- Introduction to the nomenclature of tea and tasting terminology.
- Market requirement of tea
- Tea tasting & market price.
- Demonstration of tea tasting and experience sharing
