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Certification Course

Aromas of Tea : Oxidation, Firing, Fermentation

The aromas chosen and become prominent during extensive oxidation and during firing and fermentation

By taking this class you will know:

How oxidation, firing, and fermentation affect the aromas of teas;
Which of these aromas appear in and characterize white, black, puer, and yellow teas.
How to recognize and describe these aromas;
How to differentiate higher from lower quality teas based on their aromas.