[Tea Processing] 1.Tea Processing-Online Course-CATECP

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[Tea Processing] 1.Tea Processing

Lesson Code: TCEN2025H038

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Academic Hours

3.20hours

Publish Date

Dec 2025

Lecturer

1. Lecturer YU JunGuizhou Vocational College of Economics and Business

2. Lecturer FAN QiaoGuizhou Vocational College of Economics and Business

3. Lecturer XIONG CanGuizhou Vocational College of Economics and Business

4. Lecturer HUANG HuiGuizhou Vocational College of Economics and Business

General Introduction

This course plays a vital role in cultivating the core skills required for tea processing. Through this course, students will master the knowledge of tea's origin, nomenclature,

and classification, enhance their understanding of the processing techniques for the six major tea categories, and develop a solid professional competence in analyzing tea quality characteristics.

This Course is for

1. Helping trainees familiarize themselves with the classification and quality characteristics of tea, as well as the fundamental principles and processing workflows of major tea categories;
2. Enabling trainees to master the core processing techniques and quality control methods for key tea types such as green tea and black tea;
3. Equipping trainees with the necessary technical foundation for further professional courses, including tea evaluation and deep processing of tea.

Learning Materials

1. Corresponding PPT
2. Online Course Video
3. Simulation Question Banks

Recognized By

Benefits of Learning

1. Being able to strictly adhere to hygiene and safety protocols in tea processing and independently operate key processing equipment such as tea roasting machines, rolling machines, and drying machines;
2. Being capable of accurately executing core processes including fixation, withering, rolling, fermentation, and drying according to the technical requirements of different tea categories (e.g., green tea, black tea);
3. Having the ability to control product quality during tea processing, using sensory evaluation to promptly adjust technical parameters and correct quality deviations;
4. Being able to perform routine cleaning, maintenance, and identify common equipment faults for preliminary troubleshooting;
5. Being able to standardly and accurately document processing data, and complete the finishing and storage of finished tea products.

Courses Videos

0. Course Introduction.mp4play 1.1 The Development History of Tea Making and Tea Products.mp4play 1.2 Naming and Classification of Tea.mp4play 2.1 Quality Characteristics of Green Tea.mp4play 2.2 Characteristics of Green Tea Processing Technology（1）.mp4play 2.3 Characteristics of Green Tea Processing Technology（2）.mp4play 2.4 Processing of Duyun Maojian Tea.mp4play 2.5 Quality Characteristics of White Tea.mp4play 2.6 Characteristics of White Tea Processing Technology.mp4play 2.7 Quality Characteristics of Yellow Tea.mp4play 2.8 Quality Characteristics of Oolong Tea.mp4play 2.9 Characteristics of Oolong Tea Processing Technology.mp4play 2.10 The production and sales status of black tea.mp4play 2.11 Quality characteristics of black tea.mp4play 2.12 Characteristics of Black Tea Processing Technology.mp4play 2.13 The Processing Technology of Souchong Black Tea.mp4play 2.14 Processing Technology of Gongfu Black Tea.mp4play 2.15 Production, Sales, and Quality Characteristics of Dark Tea.mp4play 2.16 Dark Tea Primary Processing Technology.mp4play 3.1 Finished product blending technology.mp4play 3.2 Jasmine tea traditional kiln craft.mp4play 3.3 Instant tea production process and technology.mp4play

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