Tea Fundamentals Iii

Tea Processing & Evaluation

What you'll learn

Learn the different steps of tea processing

Understand how fermentation changes the flavor of tea

Distinguish the differences in processing different categories of tea

Evaluate different types of tea

Requirements

This is part three of a three-tier course, finishing part one and two first is recommended.

Description

Part three of our three-tier Tea Fundamentals Course focuses on the third pillar of teamaking: the processing or crafting of the tea leaves into fine tea. In previous parts we discussed the first two pillars: terroir and cultivar. The process of making the best teas involves a series of meticulous steps designed to optimize and preserve the flavor and aroma of the leaves. These steps vary depending on the type of tea being produced, but they all share a common goal: to create the perfect balance of taste and aroma. Harvesting and sorting, withering, rolling and oxidation, more sorting and firing all are important steps in the tea process; we'll discuss them all using examples of each tea category as illustration. For green tea we focus on Xi Hu Long Jing, yellow tea is represented by Huang Ya, we have wild Bai Hao Yin Zhen for the white category, Song Zhong and Shui Xian for dan cong wu long and yan cha wu long respectively, Chi Gan for red tea and finally Ban Po Lao Zhai for pu er. In the last part before we'll quiz you about essential topics regarding tea, we'll share some knowledge about how to properly evaluate teas of different caliber and blind taste test some teas.

Overview

Section 1: How Are The Best Teas Made? The Sophisticated Processing of Tea

Lecture 1 Overview of Processing Steps for Truly Fine Teas

Lecture 2 How Tea Flavor Changes with Fermentation

Lecture 3 Green Tea Processing: Long Jing

Lecture 4 Yellow Tea Processing: Huang Ya

Lecture 5 White Tea Processing: Wild Bai Hao Yin Zhen

Lecture 6 Dan Cong Processing: Song Zhong

Lecture 7 Yan Cha Processing: Shui Xian

Lecture 8 Red Tea Processing: Chi Gan

Lecture 9 Pu Er Sheng Cha Processing: Ban Po Lao Zhai

Section 2: Tea Evaluation and Final Exams

Lecture 10 Tea Evaluation: Telling the Good from the Bad Part 1

Lecture 11 Tea Evaluation: Telling the Good from the Bad Part 2

Lecture 12 Tea Evaluation: Telling the Good from the Bad Part 3

Lecture 13 Review

Lecture 14 Blind Tasting of Tea

For people who want to dive even deeper into tea and learn about specific processing characteristics