ADV.04 The Biochemistry of Tea Processing – World Tea Academy

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Course Content

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Course Overview

Course Structure

Week One: Foundations of Tea Processing Biochemistry

Lesson One: The key chemical compounds in the raw leaf material

Lesson Two: Glossary Terms used throughout this course

Lesson Three: The Key biochemical reactions involved in tea processing

Lesson Four: A polyphenol primer 2 Topics

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Topic One: A Phenol

Topic Two: Polyphenols

ADV.04 Assignment 1.1

Week Two: Analysis of The Biochemistry Of Tea Processing By Stages

Lesson One: the biochemistry of basic stages of tea processing 6 Topics

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Topic One: The Biochemistry of Plucking

Topic Two: The Biochemistry of Withering

Topic Three: The Biochemistry of De-Enzyming

Topic Four: The Biochemistry of Rolling & Shaping

Topic Five: The Biochemistry of Oxidation

Topic Six: The Biochemistry of Firing

Lesson Two: Other Processes: Sweltering & Fermentation 2 Topics

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Topic One: The biochemistry of sweltering

Topic Two: The Biochemistry of ermentation

ADV.04 Assignment 2.1

Week Three: Course Key Learning Points & Summary

Lesson One: Key Learning Points from Week One

Lesson Two: Key Learning Points from Week Two

ADV.04: Final Quiz

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