The program offers short-term workshops for ordinary individuals and groups, as well as long-term professional training for those seeking career development. The workshop focuses on the personal sensory experience in practice, understanding traditional and modern tea knowledge. The training emphasizes scientific and systematic learning of tea, including tea garden management, tea processing, tea sensory evaluation, and tea brewing.
- Professional Training
- Seminar:
- World Intangible Cultural Heritage
- Space Tea…
- Event:
- Tea Competition
- Regional Tea Brand
- ‘Global May’ Tea Party…
We collaborate with Chinese, German, and European tea organizations and professionals to teach together. The school and plantation, including indoor traditional Chinese tea rooms, tea bar, ceramic studio and event hall, and tea plantation outdoor cover a total area of more than 1.4 hectares and can support small and medium-sized tea activities.
Relevant information about seminars and events can be found on our website, as well as read the monthly updated tea blog. We also offer customized courses tailored to the specific needs of individuals and groups. After the end of training, you will receive corresponding certificates to help you start your tea career.
Information
Individuals and groups, adults and children, are welcome to visit or participate in our program. We are open year-round and only require advance reservations, simply fill out the following form or contact us by phone or email.
- Open: Appointment
- Tel: 05181/90 10 891
- E-Mail: info@liu-tea-art.com
- Address: Imserstr. 22, 31061, Alfeld, Germany
Contact Us
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Tea and Taoism
Book
Tea culture and history of Chinese Taoists and temples, the practice, theory and philosophy of tea and Taoism, historical and modern Taoist tea….
Sensory Evaluation
Book
Participants can organize and operate the methods of tea sensory evaluation. Accumulate experience in practice, select samples, read sample information correctly, find standard samples and grade standards, and analyze dry tea and open soup evaluation. Further learn to accurately score samples according to different standards.
Gong Fu Cha
Book
Gong Fu Cha, the molding period of Gongfu tea should be after the formation of semi fermented tea. It is inferred that oolong tea was founded in the middle and late Ming Dynasty, first in Wuyi, then in Southern Fujian and Chaozhou. How did oolong tea form Gongfu tea when it spread to Chaoshan?
Space Tea
Book
space tea, what tea has been sent into space, and what achievements have been made, what surprising changes will the special environment of space bring to tea? how to drink tea in space, what changes will be made to the tea and tea seeds brought to the Chinese space station, and what expectations we have for the future.
Infused Loose Tea Method
Book
“School of the fragrant leaf” Infused Tea Method 撮泡法 [cuō pào fǎ]. The Ming Dynasty began to abandon the popular steamed tea cakes of the previous dynasties, and people began to process and roast loose tea, which also led to the change of tea drinking habits. And what’s the difference between steamed tea and roasted tea?
Chinese Tea
Book
World intangible cultural heritage – traditional tea processing techniques and associated social practices in China, introduce the traditional and modern ways of inheritance of traditional Chinese tea making and customs, triggered more tea people’s awareness of tea inheritance, and protected and developed these tea traditions…
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