CORE.02 Tea Enhancements and Grading Systems
Building on the foundation material of CORE.01 and understanding how a single plant can create hundreds of kinds of tea, we will explore the post-manufacturing processes such as baking, aging, blending, flavoring, and more. In the second section of this fundamental class we will sort through the alphabet soup of tea grading systems and look at the meaning and methods used for grading tea used in China, India, Sri Lanka, Japan, and Taiwan. The last section will focus on the sensory evaluation of teas that have received post-manufacturing processes.
By the end of this course you will be able to:
- Name and describe six post-manufacturing processes used in the tea industry.
- Describe the difference between blending, flavoring and scenting.
- Define and differentiate decaffeinated and caffeine-free teas.
- Understand the impact of flavoring and decaffeination on labeling.
- Understand and describe the various grading and naming systems used in the tea industry.
- Understand the hygroscopic nature of tea and its impact on packaging, storing and other processes.
You Will Receive:
3 weeks (plus one week grace period to submit assignments and complete any tests.)
- Lectures 4
- Questions 20
- Duration 0.5 h (approx)
May 2018 class: Registration runs March 26 through April 30. Session is open May 7 through June 3.
June 2018 class: Registration runs May 1 through May 28. Session is open June 4 through July 1
July 2018 class: Registration runs May 29 through June 25. Session is open July 2 through July 29.
August 2018 class: Registration runs June 26 through July 30. Session is open August 6 through September 2.
September 2018 class: Registration runs July 31 through August 27. Session is open September 3 through September 30.
October 2018 class: Registration runs August 28 through September 24. Session is open October 1 through October 28.
November 2018 class: Registration runs September 25 through October 29. Session is open November 5 through December 2.