On March 7th, the first Tea Blending Technology Workshop organized by the Tea Research Institute of the Chinese Academy of Agricultural Sciences and hosted by the magazine "China Tea" successfully concluded!
This workshop has 58 students from 18 provinces (cities) across the country, including "old tea bones" who have been deeply involved in the tea industry for 30 years, as well as "new tea people" who are committed to innovation. They come from all over the country and different industries to gather in Fuzhou, known as the "hometown of jasmine tea", for a 6-day study. It is very rare that 9 of the students in this class are old students. They have followed the Wuyi Rock Tea Study Class, Fu'an Flower Fruit Fragrant Black Tea Study Class, Fuding White Tea Study Class all the way to the Blending Technology Study Class. Due to their love for tea and recognition of the course arrangement and teaching effectiveness of the study class, they traveled thousands of miles to Fuzhou to participate in the study.
This seminar was taught face-to-face by experts including Researcher Jiang Renhua, Director of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, Senior Engineer Wei Saiming, Chairman of the Technical Committee of China Tea Co., Ltd., Professor Sun Yun from the Tea Department of the Horticultural College of Fujian Agriculture and Forestry University, Professor Cai Liewei from the Tea Department of Ningde Normal University, and Associate Professor Hao Zhilong, Director of the Tea Department of the Horticultural College of Fujian Agriculture and Forestry University. The rich course content and strong expert team received unanimous praise from the students.
This workshop focuses on the blending technology of black tea and jasmine tea, covering theoretical lectures, blending practices, tea enterprise inspections and exchanges, tea quality evaluation, and other content. By learning the theoretical knowledge and practical skills of tea blending, students not only have a deep understanding of how to make, blend, and taste black tea and jasmine tea, but also through on-site inspections, they have learned about the latest tea refining equipment and blended standard tea samples through group cooperation. The teaching mode of "theory+investigation+practice" effectively improves students' blending skills.
At the graduation ceremony, Teacher Wei Saiming provided a detailed introduction to the characteristics of practical assessment design and gave full recognition to the tea samples personally prepared by the students. The assembly skills of the students in this assessment have greatly improved compared to before, with an overall pass rate and highest score both increasing, indicating that the students have been able to apply the knowledge they have learned well to assembly practice. Finally, Professor Wei Saiming pointed out that the process is more important than the result. He suggested that all students should review their learning achievements and become versatile talents with multiple abilities in the future.
Different types of tea, thousands of combinations, thousands of possibilities. Graduation is not the end point, but the starting point for deep cultivation of skills. May everyone absorb and apply the knowledge learned this time, and in future work, not only adhere to the rigor of traditional skills, but also dare to embrace the innovation of modern technology, build a bridge between tradition and modernity, quality and market, refine their own "golden ratio" in blending practice, and use blending technology to interpret the infinite possibilities of Chinese tea.
All students in this workshop studied diligently and benefited greatly. The Tea Blending Technology Workshop of the Tea Research Institute of the Chinese Academy of Agricultural Sciences looks forward to meeting you all again!
Source: Tea Research Institute, Chinese Academy of Agricultural Sciences
