Six Major Types of Chinese Tea Tasting Course (2 hours/Class）

Duration: 2 hours

Target Audience: Adults, beginners, cultural enthusiasts, tea lovers

Course Objectives:

• Understand the classification and characteristics of the six major Chinese tea types
• Learn basic tea tasting techniques and sensory evaluation skills
• Build sensory memory of different tea categories through guided tasting

Course Outline

1. Introduction & Tea Classification Basics

Includes:

• Instructor and participant introductions (icebreaker)
• What are the six major tea types?
• Classification based on fermentation level and processing method
• Overview of the six types:
• Green Tea (e.g., Longjing / Biluochun)
• Yellow Tea (e.g., Junshan Yinzhen)
• White Tea (e.g., White Peony)
• Oolong Tea (e.g., Tie Guan Yin / Da Hong Pao)
• Black Tea (e.g., Keemun / Yunnan Dianhong)
• Dark Tea (e.g., Pu-erh / Hunan Heicha)

📌 Interactive Activity: View and touch dry tea samples, guess the type

2. Tea Tasting Fundamentals 

Includes:

• The five senses of tea evaluation:
• Dry leaves
• Liquor color
• Aroma
• Taste
• Infused leaves
• Demonstration: Standard tasting procedure (look → smell → sip → feel → observe)
• Brief tea etiquette introduction

📌 Hands-on Activity: Smell test using dry leaves or aroma jars

3. Guided Tasting of the Six Tea Types (3  types of tea every class)

Roughly 10–12 minutes per tea type

Each segment includes:

• Quick intro to the tea type and processing method Brewing demonstration (using gaiwan, glass, or tasting cups) 
• Guided tasting: what to look for in aroma, taste, and mouthfeel 
• Short summary & questions