ADV.16 Aromas of Tea Part 2: Oxidation, Firing, Fermentation
The aromas chosen for ADV.16 appear and become prominent during extensive oxidation and during firing and fermentation. Included for study are samples of simple chemicals and mixtures of chemicals that together give aromas found in white, black, puer, and yellow teas in particular. We invite you to choose teas with which you are already well acquainted, so you can expand and deepen your understanding of the aromas of these teas and further develop your skill in communicating about these aromas with your clients and friends. Each exercise will emphasize a different step in processing, so that by knowing how a given tea is processed, and by having the experiential knowledge of these aromas, you will be able to predict that tea’s aromas and flavors.
By taking this class you will know:
- How oxidation, firing, and fermentation affect the aromas of teas;
- Which of these aromas appear in and characterize white, black, puer, and yellow teas.
- How to recognize and describe these aromas;
- How to differentiate higher from lower quality teas based on their aromas.
YOU WILL RECEIVE: A kit of 9 tea aroma chemicals, complementing the aromas supplied for ADV 16. Please note: All supplies for all classes are shipped out once a month after registration has closed. Your materials will arrive about 7 to 10 days after your class starts. They are not needed for assignments in the first week of class.
Student will need to provide: the teas to be studied and the equipment needed to brew them.
Recommended teas are:
- Bai Mu Dan (White Peony)
- Yellow Tea
Please note: Due to strict regulations and enforcement policies by Mexican customs officials, we are unable to ship packages to addresses in Mexico.
- Welcome to Your Class
- Course Authors: Virginia Utermohlen Lovelace and Scott Svihula
ADV.15 is a Prerequisite for this class.
We offer this class in April and August in 2020.
See our class schedule registration and class dates.