Tea Fundamentals III from Udemy

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.

What's inside

Learning objectives

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

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

Syllabus

How Are The Best Teas Made? The Sophisticated Processing of Tea

Overview of Processing Steps for Truly Fine Teas

How Tea Flavor Changes with Fermentation

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Read about what's good

what should give you pause

and possible dealbreakers

Explores the meticulous steps involved in tea processing, which is essential knowledge for tea connoisseurs and those in the tea industry

Examines specific examples from each tea category, which provides a comprehensive understanding of tea processing techniques

Builds upon the knowledge of terroir and cultivar from previous courses, which may require learners to take Tea Fundamentals I and II first

Includes a section on tea evaluation and blind taste testing, which develops practical skills for assessing tea quality

Focuses on fermentation and its impact on tea flavor, which is a core concept in understanding tea production

Reviews summary

In-depth tea processing and evaluation

According to learners, this course provides a solid and insightful understanding of tea processing methods, covering the crucial steps from leaf to cup. Many found the use of specific tea examples for each category highly illuminating and practical. The tea evaluation section received particular praise for offering invaluable techniques and practical takeaways for discerning quality. However, prospective students are strongly advised to complete Parts I and II beforehand, as the course assumes prior knowledge of terroir and cultivar. While the blind tasting exercise was a rewarding challenge for some, others found the pace a bit fast, especially in later sections. Overall, students report gaining a new level of appreciation for tea.

Challenging yet rewarding blind tasting exercise.

"My only minor criticism is that the blind tasting felt a little rushed..."

"The blind tasting was challenging but rewarding."

"...the blind tasting was too advanced for me."

"Really enjoyed the challenge of the blind tasting."

Use of diverse tea examples is helpful.

"Using specific tea examples like Long Jing and Shui Xian was incredibly insightful."

"The examples for different tea types were excellent illustrations."

"The specific tea examples chosen were perfect for illustrating the concepts."

Clear and detailed explanation of tea processing.

"It really ties everything together by diving deep into the processing methods."

"The breakdown of processing steps was very clear."

"Helped me understand the 'how' behind my favorite teas."

"Solid information on tea processing."

Provides useful and practical tea evaluation techniques.

"The tea evaluation section is practical and immediately applicable."

"The evaluation tips are super helpful for anyone wanting to buy or taste tea more discerningly."

"The section on evaluating teas was very practical and improved my ability to discern quality."

"The evaluation modules were the highlight for me; very practical takeaways."

Some found pace fast or depth lacking.

"...I found it a bit fast-paced, especially the later sections on evaluation and blind tasting."

"...I wish some topics were explored in more depth."

"...the course overall felt a bit dry in places. Some explanations could have been more engaging."

"...I think the course pace could be adjusted."

Strong prerequisite knowledge of Parts I & II is needed.

"Highly recommend if you've taken the first two parts."

"You definitely need the background from the first two courses though."

"Came into this course hoping to learn... felt lost quickly. I hadn't taken the first two parts..."

"Having completed the previous two courses is really necessary to get the most out of this one."

Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in Tea Fundamentals III with these activities:

Review Tea Fundamentals I & II

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Reinforce foundational knowledge of tea terroir, cultivars, and basic tea categories to better understand the processing nuances discussed in this course.

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Review notes and materials from Tea Fundamentals I & II.
Take practice quizzes related to tea types and origins.
Identify areas where your understanding is weak and focus your review.

Read 'World Tea Encyclopedia' by Will Robertson and Christine Barbaste

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Deepen your knowledge of tea origins and processing by consulting a comprehensive tea encyclopedia.

View Putting Knowledge to Work on Amazon

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Obtain a copy of 'World Tea Encyclopedia' by Will Robertson and Christine Barbaste.
Explore the entries related to the tea types discussed in the course.
Pay attention to the geographical origins and traditional processing methods.

Read 'The Tea Book' by Linda Gaylard

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Expand your understanding of tea processing techniques and tea categories by reading a comprehensive guide.

View The Tea Book: Experience the World’s Finest... on Amazon

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Obtain a copy of 'The Tea Book' by Linda Gaylard.
Read the sections related to tea processing and specific tea types.
Take notes on key processing steps and flavor characteristics.

Four other activities

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Watch Tea Processing Videos

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Visually learn about tea processing by watching online tutorials and documentaries.

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Search for videos demonstrating the processing of different tea types (e.g., Long Jing, Huang Ya).
Pay attention to the specific steps and techniques used.
Take notes on any new information or insights gained.

Create a Tea Processing Comparison Chart

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Solidify your understanding of different tea processing methods by creating a visual comparison chart.

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Choose 3-4 tea types discussed in the course (e.g., Long Jing, Huang Ya, Bai Hao Yin Zhen).
Research and document the specific processing steps for each tea type.
Create a chart comparing the steps, noting key differences and similarities.
Include information on how each step affects the final flavor profile.

Blind Taste Test Practice

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Improve your tea evaluation skills through regular blind taste tests, focusing on identifying tea categories and processing characteristics.

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Gather a selection of teas from different categories (green, yellow, white, oolong, red, pu-erh).
Blindly taste each tea, taking notes on aroma, flavor, and body.
Try to identify the tea category and possible processing methods.
Compare your notes with the actual tea type and processing information.

Tea Processing Research Project

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Conduct in-depth research on a specific tea processing method or tea type to further your understanding and expertise.

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Choose a specific tea processing method or tea type (e.g., Wuyi oolong processing, pu-erh fermentation).
Research the history, techniques, and variations of the chosen topic.
Compile your findings into a detailed report or presentation.
Include information on the impact of processing on flavor and aroma.

Career center

Learners who complete Tea Fundamentals III will develop knowledge and skills that may be useful to these careers:

Tea Sommelier

A Tea Sommelier is an expert in tea selection, service and pairing. The 'Tea Fundamentals III' course is vital for someone wanting to become a tea sommelier as it provides a comprehensive understanding of tea processing. The course includes an overview of processing steps for fine teas and delves into how fermentation impacts flavor profiles. By examining processing methods for various teas such as green tea, yellow tea, white tea, dan cong wu long, and red tea, a tea sommelier gains the necessary knowledge to make informed recommendations and pairings. The course also discusses tea evaluation and blind tasting. These skills are critical for any tea sommelier.

See salaries and explore the career path for Tea Sommelier

Tea Taster

A Tea Taster evaluates the quality of tea leaves and assesses their flavor profiles. This role requires a refined palate and thorough understanding of tea processing techniques. The 'Tea Fundamentals III' course is beneficial as it dedicates significant time to tea evaluation, offering insights into telling the good from the bad. Moreover, the course delves into various processing methods, such as withering and oxidation, for different tea types like green, yellow, white, wu long, red, and pu-erh, which directly impact a tea's final taste. The blind tasting component of the course would also provide valuable practice for a tea taster, strengthening their ability to identify different teas solely by their taste and aroma.

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Tea Buyer

A Tea Buyer is responsible for sourcing high-quality tea leaves from various suppliers, requiring a keen eye and deep knowledge of the different processing techniques and regional variations. The 'Tea Fundamentals III' course is directly relevant, as it provides an overview of processing steps for various teas, such as the specific methods for Long Jing green tea, Huang Ya yellow tea, and Bai Hao Yin Zhen white tea. The course's focus on how flavor changes with fermentation and its discussions around specific tea types, like dan cong and yan cha wu long, prepares someone to assess the quality and characteristics of various teas. A tea buyer must be able to evaluate teas, a skill that this course addresses directly.

See salaries and explore the career path for Tea Buyer

Tea Blender

A Tea Blender creates unique tea blends by carefully combining different types of tea leaves, herbs, and spices. This role requires a deep understanding of how various processing methods impact flavor profiles and how different teas interact with each other, making the 'Tea Fundamentals III' course particularly relevant. This course explores the nuances of processing various teas including green, yellow, white, red, and pu-erh which provides a great foundation for a tea blender. Knowledge of withering, rolling, oxidation, and firing techniques, as covered in this course, would help someone be successful in creating balanced and flavorful blends, which is essential for this role.

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Tea Importer

A Tea Importer sources teas from different regions, navigating international trade and ensuring quality of product. 'Tea Fundamentals III' is particularly beneficial for an aspiring tea importer, as a thorough understanding of tea processing is critical for making informed purchasing decisions. The course provides insights into different tea categories and the unique processing steps for each, such as withering, rolling, and oxidation. The knowledge gained from this course, which goes into detail about how flavor changes with processing, allows a tea importer to distinguish better and source higher quality teas. This course will guide someone to properly evaluate teas based on the processing techniques used, which is important for an importer.

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Tea Educator

A Tea Educator shares their passion and knowledge of tea with others through workshops and courses. 'Tea Fundamentals III' is particularly beneficial to an aspiring tea educator, as it covers many topics that could be shared with students. The course's structure, which explores different tea making steps such as harvesting and sorting as well as detailed information about tea processing for different tea categories, can be a model for creating engaging lessons. The course focuses on different processing techniques and how these affect flavor, and these are all important points that a tea educator should understand. The course material is perfect for translating to effective teaching aids.

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Cafe Owner

A Cafe Owner manages all aspects of a cafe, including the selection of products. The 'Tea Fundamentals III' course provides specific knowledge about tea that is vital for a cafe owner looking to elevate their tea program. The course material focuses on how tea is processed, how fermentation impacts flavor, and how to evaluate tea which is essential for someone who is looking to serve high quality teas at their establishment. By exploring the methods behind various tea types such as green, white, and pu-erh, a Cafe Owner can make informed selections for their menu. This course also enhances the cafe owner's ability to evaluate product.

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Quality Control Specialist

A Quality Control Specialist ensures that products meet specific quality standards. In the tea industry, this involves overseeing the production process to maintain consistency and excellence. The 'Tea Fundamentals III' course builds a foundation useful to a quality control specialist in tea by exploring meticulous steps of tea making, from harvesting and sorting to firing. This course examines how different processing methods like rolling and oxidation impact a tea's final flavor, allowing the specialist to identify deviations from expected quality. This course's emphasis on tea evaluation is also relevant for a quality control specialist, as they'll use these skills to assess consistency of batches of teas.

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Retail Buyer

A Retail Buyer selects the merchandise that will be sold in a retail store. The 'Tea Fundamentals III' course provides in-depth knowledge about the processing and evaluation of tea, making it a useful course for a retail buyer who would be tasked with purchasing tea for their store. A retail buyer must have a basic understanding of the product they are selling. This course provides background knowledge of how different types of teas are processed. The course material can help a retail buyer make informed decisions on which tea products to offer to customers.

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Food and Beverage Consultant

A Food and Beverage Consultant advises businesses on their menus and service. The 'Tea Fundamentals III' course provides specific insights into tea production and evaluation, making it a particularly useful course for an aspiring food and beverage consultant who may advise clients on tea offerings. This course discusses how flavor changes with fermentation as well as the specific processing steps for making various types of tea. The consultant can use this to advise cafes, restaurants, and other establishments on how to improve the quality and selection of teas. The consultant needs to be able to evaluate teas, a skill that this course addresses directly.

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Product Developer

A Product Developer creates new food and beverage products. A product developer in tea would work to develop novel tea blends or tea-based products. The 'Tea Fundamentals III' course provides information on processing methods for various teas, including green, yellow, white, dan cong, and red, which can be useful when formulating new ideas. This course provides a good background on how flavor changes with fermentation as well as the effects of various processing techniques, such as rolling and oxidation. The course material may inspire and inform the product developer when designing new products. The knowledge gained from this course is particularly valuable for someone looking to develop tea-based products.

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Restaurant Manager

A Restaurant Manager oversees operations at a food service establishment. While not exclusively focused on tea, a restaurant manager must understand their beverage offerings to provide their patrons the highest quality. This course on tea processing gives a restaurant manager an educational background to help design a tea program for their establishment. The course on 'Tea Fundamentals III' gives the restaurant manager the background to understand the difference between types of tea. The course explores the steps in tea processing from withering to firing. This course may help elevate a restaurant manager's ability to train and educate staff.

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Agricultural Consultant

An Agricultural Consultant provides expert advice to farmers and agricultural businesses, and can specialize in crops such as tea. 'Tea Fundamentals III' is useful for an agricultural consultant working with tea, as it provides an introduction to the many steps of processing tea leaves after harvest. This course delves into the nuances of how oxidation and fermentation affect the flavor profile of tea, and examines different processing methods for various categories of tea including green, yellow, and white. This level of detail can help an agricultural consultant provide better advice to tea farmers on how to optimize their processes.

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Herb and Spice Blender

An Herb and Spice Blender creates unique flavor profiles by combining various natural ingredients. Although this role does not specifically focus on tea, the 'Tea Fundamentals III' course may be helpful because it provides specific insights into the processing of tea leaves. The course delves into different processing techniques such as withering, rolling, and oxidation, which are similar to how herbs and spices are also processed. The knowledge a person would gain from this course, regarding how processing can impact flavor and aroma, could help inspire ideas for herb and spice blends. Additionally, the tea evaluation techniques discussed in the course could also prove valuable.

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Botanist

A Botanist studies plants and their environments. While 'Tea Fundamentals III' does not focus on botany itself, the course explores the processing of the tea leaf, which could be interesting to a botanist who is curious about food science. The course details tea processing steps such as harvesting, withering, rolling, oxidation, and sorting, and includes information on how flavor changes with fermentation. The course explores different tea categories like white tea, yellow tea, and wu long tea. This course may be useful if a botanist is studying the production and transformation of plant based products. This may be of interest to those focused on plant science.

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Tea Fundamentals III

What's inside

Learning objectives

Syllabus

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Reviews summary

In-depth tea processing and evaluation

Activities

Career center

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