Education

Course Code: 16120021
Course Name: Tea Processing Machinery
Weekly Hours: 2                     Credits: 2.0
 
The course of Tea Processing Machinery mainly introducts of tea processing machinery and its the recent development trend, includeing rudimentary knowledge of tea processing machinery, preliminary processing machinery, further processing machinery, tea processing factory planning and machinery installation. The theory, instruction and maintance are the main contents. The course is devided into several parts: fresh leaves handling machinery, fixing machinery, rolling and cut machinery, drying machinery, stalk extraction machinery and machinery combination.
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Course Code: 16120890
Course Name: Tea Breeding
Weekly Hours: 1.5-1.0                     Credits: 2.0
 
The course covers inheritance characteristics, varieties status quo and improving technologies, and propagation of tea plant as well. The course will introduce basic characteristics of Camellia sinensis, such as the origination, evolution and classification. The course will also lay out the new variety resources and its improving requirements. The technologies of raw materials collection, varieties domestication, systemic selection, crossbreeding, radiation-induced variation and genomic modification of tea plant will also be demonstrated in this course. Propagation technologies, such as cutting and tissue culturing, will be discussed briefly.
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Course Code: 16121580
Course Name: Tea Art
Weekly Hours: 2.0-0.0                    Credits: 2.0
 
The Science of Tea Culture and Art is an applied subject which develops with development of the knowledge and sill in tea culture and tea art. It is an important part of tea culture. The tea art is the science of tea preparing and tea appreciating. The knowledge of tea art and the sill of tea preparing will be introduced systematically. The students taking this lesson will get improved in synthesis diathesis, adoption in career, and life sentiment.
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Course Code: 16121590
Course Name: Special English(Tea science)
Weekly Hours: 2.0-0.0                    Credits: 2.0
 
This course is mainly designed to train college students for the grasp of special terms in tea industry, the comprehension of academic articles in tea science, and the ability of expression in English of any event about tea or academic communication. The materials are mainly from English book about tea, English journals, and China national or industry standards about tea terms, and the contents of the course cover the origin of tea, tea cultivation, pest and disease control of tea garden, tea chemistry, tea processing and machinery, tea testing and inspection, medicinal and pharmacological effects of tea, and tea trade and business.
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Course Code: 16188150
Course Name: Integrated Practice of Tea Science
Weekly Hours: +1                Credits:1.0
 
Course Description : The courses are studying the "tea cultivation" and of course the necessary practice session. A field course and practice with the experimental factory site visit, surveys and discussions, so textbook knowledge and production conditions, the activity of the growth and consolidation of theoretical knowledge. training students to think independently and with the ability to work independently, have engaged in tea cultivation skills, and laid the basis of scientific research. Tea production for the service.
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Course Code: 16188160
Course Name: Integrated Practice of Tea Science
Weekly Hours: +1                Credits:1.0
 
The course aims to make the students to master the operant skill at tea processing and enhance their hands-on capability,meanwhile to strengthen what have be learnt from classroom by the way of practical operation. The practice items include manual and mechanical panning of Longjin and Maofeng tea,as well as normal kinds of green tea and black tea processing.
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Course Code: 16189050
Course Name: Practice of Tea Processing
Weekly Hours: +1                Credits:1.0
 
The course aims to train the technical ability and perceive practical processing craft of main kinds of tea such as special species and normal species of green tea.Oolong tea and so on.Such practice makes student to combine the theory with practice, grasp the key point of processing techniques, master essential operation skill,finally to enhance the ability at technical innovation and craft design for tea processing.
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Course Code: 16120050
Course Name: Management of Tea Industry
Weekly Hours: 2.0-0.0                Credits:2.0
 
This course systematically describes the basic theoryapproach and operating skills of management of tea industry. Architecture of modern management science of tea industry has been re-designed in this course to adapt to the objective needs that the tea industry should be strengthened and improved, from the overall situation and development strategy of tea industry, business management, exhibition economy, Specialty Tea and economy, Tea culture and tea technology, Chinese regional economic of tea industry, development of new tea products Etc. Moreover, it provides students with a systematic knowledge of management of tea industry.
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Course Code: 16120060
Course Name: Tea Trade
Weekly Hours: 2.0-0.0                Credits:2.0
 
Learning of Tea Tradeis a speciality course of tea science,with the trait of intersection of the social and natural science,The course aims to introduce to the student the characteristic of tea commodity.the status quo and development trend of produce and sale of tea. The course will also discuss the principle of tea marketing.the diagnoses methods of tea market, Moreover, it also teaches how to do the business affairs of tea. how to organize and manage tea trade and so on. The language used in the course can be English.
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Course Code: 16120072
Course Name: Tasting and Examination of Tea
Weekly Hours: 1.0-2.0                Credits:2.0
 
This course is a required course offered students of tea science , the content consists mainly of two parts: the first part is the theoretical content of teaching, including the formation of the basis of the quality of tea, the basic characteristics of different kinds of tea, the abundant kinds of tea in our country, the application of the standard sample of tea, the meaning of the term tea and tea quality inspection, etc.; The second part is practice the content of teaching, including the method of sensory evaluation of various types of tea, the use of the term tea, physical and chemical testing techniques.
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Course Code: 16120080
Course Name: Tea Biochemistry
Weekly Hours: 1.5-1.0                Credits:2.0
 
The course is a branch of tea science, is a base and cutting-edge of tea science disciplines. It clarifies the formation and transformation of specific tea components, indicates the relationship between biosynthesis diversification of these components and metabolic pathways in vivo, through using the theory and technology of plant physiology and biochemistry, combining with the biological characteristics and productive practice of tea. Meanwhile this course clarifies the mechanism and biochemical changes when good quality of tea formed, and the essence of health effects of tea, indicating the value in use of tea extract.
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Course Code: 16590060
Course Name: Beverage Processing Technology
Weekly Hours: 2.0-0.0                Credits:2.0
 
This course will introduce the basic theoretical knowledge (such as feature Processing Technique and etc.)of becerages.This course will discuss the raw and supplemental materials of beverages, and Processing Technique,Processing Equipmenta,Quality Management of main beverages (water, carbonated drink, tea drink,juice drinks).
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Course Code: 16121181
Course Name: Engineering of Tea Processing
Weekly Hours: 2.0-2.0                Credits:3.0
 
Engineering of Tea Processingintroduces the processing technology of traditional tea such as green tea.red tea. Oolong tea and so on ,as well as deepening-processing tea such as instant tea,making students to understand what are mechanism and main factors for quality formation of different kinds of tea.Such kinds of basic knowledge would enhance students’capability to adopt what had learnt and design the new cafts and methods for tea processing.The course aims to train professionals who are well-learnt at the craft of preliminary and fine processing of tea,meanwile are accomplished in technical management and innovation for tea processing.
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Course Code: 16121380
Course Name: Tea Culture
Weekly Hours: 2.0-2.0                Credits:3.0
 
Tea cultureis a kind of applied science which focuses on the law of tea’s growth and development, ecological conditions and sustained, high-performance, high-quality cultural techniques. Based on the general theory of biological sciences, the course which was widely used in the professional knowledge, for example soil science, agricultural chemistry, plant physiology and so on, lays a solid foundation for the production and scientific research of tea by relating to the reality of the tea, making productive plans, and developing productive measures.
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Course Code: 16121550
Course Name: Tea Biotechnology
Weekly Hours: 1.5-1.0                Credits:2.0
 
Tea Biotechnology provides the theoretical knowledge and practical ability for tea genetic improvement, tea new varieties cultivation and tea new germplasm creation using modern biotechnology. It contains two parts. The first part is tea tissue culture, including nutrition medium, organ culture, cell suspension culture, secondary metabolites, somatic cell cloning variation and storage. The second part is on genetic engineering technology, including genetic material, gene cloning and expression, molecular mareker-assisted selection and transgenic technology.
 
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Course Code: 16121560
Course Name: Analytical techniques for safety quaility in tea and tea products
Weekly Hours: 1.5-1.0                Credits:2.0
 
This course is only for students majored in tea science. It includes following parts: 1)the safety index of tea in China and other imported countries,2) the kinds and existing forms of heavy metals in tea and tea garden soils,3)the source of organic contaminants in tea, and the key steps controlling its content in tea-making produce.4) the quality standard of tea drinks and its content of contaminants. 5) the analytical methods for heavy metals, pesticides, PAHs and other contaminants in tea and tea drinks.
 
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Course Code: 16194351
Course Name: Comprehensive Utilization of Tea
Weekly Hours: 2.0-0.0                Credits:2.0
 
This course is aimed to provide the basic principles in comprehensive utilization of tea plant and introduce the latest advance in the development of modern products from tea and the other parts of tea plant besides tea leaves. It covers the main components in tea plant and their characteristics, the medicinal effects of tea and tea components and their pharmacological and nutritional mechanism, the development of modern tea products from tea and tea plant, the modern application of tea components and side-products from tea industry, and the comprehensive utilization of all the parts of tea plant. The course will also encourage the students to present their idea on modern product development based on tea and tea plant through the class discussion.
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Course Code: 16120590
Course Name: Plant Protection
Weekly Hours: 2.5-1.0                Credits:3.0
 
The course involved in two topics. The first mainly introduce the basic concepts, basic theory and technology of the various branches of plant protection, such as plant pathology, entomology and weed sciences, and the strategies and technology of pest integrate management. The second mainly introduce the damage symptom or characteristics, identification and diagnosis, occurrence and developing regularity and key control techniques of insect pests and pathogens on cereal crops (rice, wheat, barely), cotton, vegetables, fruit trees and tea bushes, and the identification and control of common agricultural weeds. Through this course, the students should possess not only the fundamental knowledge of plant protection, but also the skill to study or solve the practical problems of crop biological hazards.
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