Examination of tea tasters and tea artists

First of all, let me correct you: you are a tea critic, not a tea taster. If you don't get a tea critic's certificate, you can't evaluate a tea artist. Tea artists are divided into five levels, like tea critics: junior tea artists, intermediate tea artists, senior tea artists, tea technicians and senior tea technicians. Tea tasters are divided into junior tea tasters and intermediate tea tasters.

I've never heard of a tea critic and a tea artist in Jinan. Just take the tea artist qualification certificate and the tea critic qualification certificate. You just need to ask the local labor department, and they will tell you which one is qualified.

If you are very familiar with tea in China, including the processing, tea evaluation and tea art of basic teas such as white tea, yellow tea, green tea, oolong tea, black tea and black tea, I think it is very useful for you to take a qualification certificate as a tea artist. But if you don't know or like and cherish it very well, I think it's more suitable to take a professional and systematic tea training class.

having a certificate without strength will make people laugh; Having training and certificates can also make people laugh. You must find a professional tea training school. If you attend the pre-test remedial class for the qualification certificate of a tea artist, you are still a rookie in the eyes of people in the tea industry. He said that he was still too unfamiliar with tea after attending the training, but he also lost his participation in tea training.

Tea tasters are people who are good at tea ceremony, who can thoroughly understand the tea market and know the quality of tea in different places. After they evaluate a tea sample, they can immediately tell whether it is the tea green on the mountain or the tea green in the field, whether it is a new tea fir or an old one, what are the advantages and disadvantages of color, aroma, taste, shape, rhyme and quality, and which link appears in the processing process. The basic knowledge you need to master is: the basic classification and quality characteristics of tea, the basic knowledge of tea sensory evaluation, the standard knowledge of tea, the knowledge of tea packaging and labeling, the basic knowledge of using weighing instruments and so on.

professional qualification:

this professional qualification is divided into three levels: assistant tea taster, tea taster and senior tea taster.

application conditions: (meet one of the following conditions)

1. Assistant tea taster:

1. Bachelor degree or above or equivalent;

2. College graduate or above or equivalent with relevant practical experience;

2. Tea tasters:

1. Those who have passed the qualification certification of assistant tea tasters;

2. Graduates with graduate degree or above or equivalent;

3. Bachelor degree or above or equivalent and engaged in related work for more than one year;

4. College degree or above or equivalent and engaged in related work for more than two years.

3. Senior tea taster:

1. Those who have passed the qualification certification of tea taster;

2. Graduate degree or above or equivalent and engaged in related work for more than one year;

3. Bachelor degree or above or equivalent and engaged in relevant work for more than two years;

4. College degree or above or equivalent and engaged in relevant work for more than three years.

Issuing agency:

Those who have passed the vocational skill appraisal and certification examination will be awarded the Registered Vocational Qualification Certificate stamped with the special seal for vocational skill appraisal of the National Vocational Qualification Certification Center (JYPC). Certificate of authority, universal. Approved by the government and welcomed by enterprises. Online inquiry is the first choice for employment.

Examination time:

There are four unified examinations every year in April, June, October and December. The date, place and method of the specific examination shall be notified separately by the examination institution or training institution where the candidate is located.

charging standard:

assistant tea taster: registration fee 1 yuan, certification fee 13 yuan, examination fee 2 yuan, training fee 128 yuan. The total is 162 yuan.

tea taster: registration fee 1 yuan, certification fee 16 yuan, examination fee 24 yuan, paper review fee 2 yuan, training fee 158 yuan. The total is 219 yuan.

senior tea taster: registration fee 1 yuan, certification fee 26 yuan, examination fee 4 yuan, thesis guidance and defense fee 7 yuan, training fee 198 yuan. The total is 335 yuan.

the fees mentioned above are not allowed to be changed by all localities without authorization. Training fees can be appropriately adjusted in various places. Tea tasting is a science and an art. Learning to taste tea is not an overnight thing. The so-called "practice makes true knowledge" requires long-term practice and study, summing up experience and accumulating experience to become a professional tea taster. Although you don't have to drink tea as professionally as a tea taster, some necessary knowledge and skills are essential if you want to know how to drink tea. Mingfeng Tea Industry should teach you to learn tea tasting from the following three aspects.

1. Psychological preparation before tea tasting

Tea tasters should make the following three psychological preparations when appraising or appreciating a pot of tea:

1. Accept all kinds of tea with a detached mood, regard all kinds of tea as independent individuals, attach importance to its style, and have no likes and dislikes.

2. fully understand the quality characteristics of all kinds of tea and how high it can be made. It is necessary to drink more and visit famous teas, and try to let yourself know all kinds of teas and be familiar with their characteristics.

3. Identification and appreciation of this pot of tea. Including the season of harvesting, the growing environment, the production technology and so on.

second, the professional evaluation method

you can know and appreciate all kinds of tea according to the essentials of tea tasters, and it doesn't matter if it's not a standard appraisal cup. You can use a large cup as a tea bowl and practice your ability to taste tea according to law. Take three bowls as a group, one for making tea, one for cover, and the other for standby. Soak for the required time, open the cover, spoon the tea leaves onto the bowl for cover, and then cover the bowl with leaf bottom with the spare bowl for cover. In this way, the bowl with the bottom of the leaf can smell the fragrance, and the bowl with the tea soup can observe the color and taste of the soup, and can still engage in the work of comparative research and appreciation.

Third, the problems that should be paid attention to in tea tasting

1. Repeated experiments accumulate tea tasting experience: the ability to taste tea is obtained through continuous experiments, trial and judgment, and is the result of accumulated experience. It is impossible to have the ability to taste tea just by talking and not practicing.

2. Pay attention to the correlation between the factors of tea appearance and tea endoplasm, and draw inferences from others to speed up the acquisition of tea tasting ability.

the correlation between some factors in tea appearance: for example, tea is tender and tight, and the tea body is always heavy.

the correlation between some factors in tea endoplasm: for example, if the aroma is pure and beautiful, the taste can't be wrong. The color, fragrance and taste of tea soup can't be worse if the bottom of leaves is good.

correlation between the appearance and the endoplasm of tea: for example, the tenderness of the appearance and the tenderness of the leaf bottom are basically the same, and if the appearance is even, the leaf bottom will be even.