Undergraduate Certificate in Tea Whisking Techniques
-- ViewingNowThe Undergraduate Certificate in Tea Whisking Techniques is a comprehensive course that provides learners with an in-depth understanding of the traditional Japanese tea whisking methods. This course is essential for those looking to specialize in the tea industry, particularly in Japanese tea ceremonies.
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โข Introduction to Tea Whisking Techniques: Understanding the history, cultural significance, and basic tools of Japanese tea whisking.
โข Chanoyu (The Way of Tea): Exploring the traditional Japanese tea ceremony and its role in tea whisking.
โข Chasen (Tea Whisk) Selection and Care: Choosing the right whisk, maintaining its shape, and preventing breakage.
โข Preparing Matcha (Powdered Green Tea): Grinding, sifting, and measuring matcha for optimal taste and texture.
โข Mizusashi (Water Jar) and Mizushobin (Water Dipper) Techniques: Proper handling and temperature management for the ideal tea preparation.
โข Kama (Tea Kettle) and Fukusa (Silk Cloth) Usage: Mastering the art of heating water and purifying utensils.
โข Natsume (Tea Caddy) and Chashaku (Tea Scoop) Skills: Learning the correct way to scoop and serve matcha powder.
โข Whisking Techniques: Achieving optimal froth and consistency for a perfect bowl of tea.
โข Tea Presentation and Appreciation: Enhancing the aesthetics of tea whisking through proper etiquette and mindfulness.
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