It was nice to try lots of types of Taiwanese Tea and learn various cultivars and their characteristics as well. One of the most rewarding aspects of the experience was the opportunity to taste such a wide variety of teas back-to-back, which allowed for a clear comparison of flavor profiles. Understanding the nuances between a light-bodied Oolong and a more heavily oxidized tea provided a solid foundation for my future studies.

The curriculum covered a broad range of topics, from the historical background of tea production to the specific environmental factors that influence each harvest. I particularly valued the time spent on the technical details of the oxidation and roasting processes. Additionally, visiting the actual tea plantations was a significant part of the learning journey. Seeing the terraced fields and observing the traditional methods used by local producers added a practical dimension to the theoretical knowledge I gained in the classroom.

Overall, this program offered a comprehensive overview of Taiwan’s tea culture. The combination of tasting sessions and site visits provided a structured environment to refine my sensory skills. While it was a intensive and demanding course, the knowledge acquired about various cultivars and production techniques will be invaluable as I move forward with my certification and professional development in the industry.