Undergraduate Certificate in Tea Quality Inspection
-- ViewingNowThe Undergraduate Certificate in Tea Quality Inspection is a comprehensive course that equips learners with essential skills in tea quality evaluation and inspection. This program emphasizes the importance of tea quality standards, sensory evaluation, and production processes.
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GBP £ 140
GBP £ 202
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โข Tea Production Processes — covering the fundamentals of tea production, from plucking to withering, rolling, oxidation, and firing.
โข Chemical Composition of Tea — examining the main chemical components of tea, such as polyphenols, caffeine, amino acids, and volatiles, and their impact on tea quality.
โข Sensory Evaluation of Tea — delving into the organoleptic aspects of tea, including aroma, color, taste, and texture, and how to accurately assess tea quality using sensory methods.
โข Tea Grading and Classification — learning the various grading systems used for different types of tea, and how to classify tea based on leaf size, color, and other quality factors.
โข Tea Storage and Packaging — understanding the best practices for storing and packaging tea to maintain its quality, freshness, and aroma.
โข Tea Pests and Diseases — recognizing the common pests and diseases that affect tea plants, and learning how to prevent and manage them to ensure optimal tea quality.
โข Tea Industry Standards and Regulations — familiarizing oneself with the national and international standards and regulations that govern the tea industry, and their impact on tea quality inspection.
โข Tea Quality Inspection Techniques — mastering the various techniques used for tea quality inspection, such as visual inspection, cupping, and chemical analysis.
โข Tea Tasting and Blending — developing the skills necessary for tea tasting and blending, including the ability to identify and describe different tea flavors, aromas, and textures, and to create consistent and high-quality tea blends.
Note: The above list is not exhaustive and may vary depending on the specific
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