推 dddooopp:推~ 12/13 22:53
推 lwei781:樓上有上課紀錄嗎? 12/20 06:20
社課名稱：焙火
Course: Tea Baking
指導老師：中華茶聯 李進德老師
Instructor: Tr. Chin-te, Li of the Chinese Art of Tea Craft Union
時間：12/15（四）19：00～21：00
Time: 7:00 p.m. to 9:00 p.m. on Thursday, December 15th
地點：樂活館三樓視聽室
Position: Audio-visual Classroom in the third floor of Student Club Centre
社課介紹：焙火是製茶流程當中十分重要的一環，對鐵觀音、凍頂烏龍等臺灣特色茶而言
，焙火尤其能影響最後的成品。究竟為何，焙火能對一泡茶的品質有如此關鍵的影響？它
的功能與滋味具體呈現又是如何？甚麼樣的茶種需要焙火？要焙到甚麼程度？無一不是學
問。本次社課與前幾週將有所不同，邀請中華泡茶師聯會資深會員李進德老師，為各位打
開一扇通望嶄新領域的門。
Introduction to the Course: Tea baking plays an important role in the
productions of tea. In the productions of some of the featured Taiwanese tea
such as Tie-kuan-yin and Dong-ding Oolong the procedure can especially
determine the tastes of the products. But, after all, why can tea baking have
such a crucial influence on the qualities of tea? What is the function of tea
baking, and how is its effect presented? What kind of tea need to be baked?
To what degree, respectively, should be different types of tea be baked? All
above are topics worth of discussions and learning. This course shall be
different from what we have had in the past few weeks, for we invited Teacher
Chin-te, Li, a senior member of the Chinese Art of Tea Craft Union, to open a
door towards new areas for you.
有任何問題或需要，請洽：
If there is any question, you may contact with the following numbers:
社長 資碩一 林宏哲 0988-183775
Club leader, Loïc Lin
顧問 企管四 黃偉巒 0928-569826
Consoler, Garx Huang
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◆ From: 117.19.204.46