ADV.04The Biochemistry of Tea Processing
In this advanced class, we examine each of the stages of processing from the point of view of the tea leaf and the chemical transformations that are taking place. Our goal is to identify the volatile and non-volatile chemical compounds that we experience in every type of tea we drink and understand how each step of the manufacturing process supports the development of those desirable compounds.
- Last Updated: 12/2025
- English
- Certificate on Completion
$285.00 USD
- Full Lifetime Access
- Custom Certificate
What you will learn
- Name the key chemical compounds involved in tea processing.
- Name and describe the key chemical reactions involved in tea processing.
- Identify how each stage supports the development of desirable compounds.
- Identify how each stage helps inhibit the development of undesirable compounds.
- Describe the nature and flavor contributions of the chemical compounds developed during tea processing.
- Name the different groups of polyphenols in tea and identify their role in tea’s flavor.
Overview
In this advanced class, we examine each of the stages of processing from the point of view of the tea leaf and the chemical transformations that are taking place. Our goal is to identify the volatile and non-volatile chemical compounds that we experience in every type of tea we drink and understand how each step of the manufacturing process supports the development of those desirable compounds.
No Class Kit Required and no additional materials needed
Course Length: 3 weeks (plus one week grace period to submit assignments and complete any tests.)
Course Content
Week One: Foundations of Tea Processing Biochemistry
Week Two: Analysis of The Biochemistry Of Tea Processing By Stages
Week Three: Course Key Learning Points & Summary
$285.00 USD
- Full Lifetime Access
- Certificate on Completion
- Self-paced, no expiration date, 100% online
