Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
TEA TECHNOLOGY GDM410 0 + 0 2.0 2.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery Lecture notes, related figures and table
Course Coordinator
Instructors
Assistants
Goals Purposes transmission of information about the location on the world and processing, breeding of tea (Camellia sinensis) plant.
Course Content Tea (Camellia sinensis) plant is extremely important to our country. It is the livelihood source of the more than 250,000 family in Eastern Black Sea region. It is explained forms and growing conditions of this plant which is important for our country, the development in the world and our country, production and processing techniques, usage on different areas, national and international legislation in this course.
Learning Outcomes 1) Explains types and the history of tea
2) Explains tea production techniques.
3) Explains the properties of the tea plant.
4) Explains techniques of tea processing
5) Explains the different techniques of tea production in the international area.
6) Explains the benefits of tea for human health.
7) Explains components of the tea.
8) Explains the place tea in the national and international legislation

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Types and definition of tea (Camellia sinensis) plant. Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
2. Week The history of tea in the world and our country Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
3. Week Properties of the tea plant Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
4. Week Production techniques of tea plant Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
5. Week Tea processing techniques Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
6. Week The technology of black tea production Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
7. Week The technology of green tea production Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
8. Week Different types tea which is produced in the world Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
9. Week Bioactive components of tea Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
10. Week The importance of tea in terms of human health Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
11. Week International tea terms Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
12. Week The place of tea in the national and international legislation Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
13. Week Tea and tea-making techniques in different countries and sensory evaluation Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
14. Week Different uses of green tea in food preparation Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Çayın Biyokimyası ve İşleme Teknolojisi, Prof.Dr. Burhan KAÇAR
Different Kinds of Tea in Japan, o-cha.net - 9.pdf
Japanese Green Tea Producessing, o-cha.net, 24 pdf
Mikhail A. Bokuchavaa; Nina I. Skobelevab; Gary W. Sandersonc, 1990. The biochemistry and technology of tea manufacture Critical Reviews in Food Science and Nutrition, Volume 12, Issue 4 July 1980 , pages 303 - 370
Packing and Storage of Japanese Green Tea, o-cha.net - 29.pdf
Quality Control of Japanese Green Tea, o-cha.net - 28.pdf
Tea Components, o-cha.net - 38.pdf
WANG Hui,GONG Shuying,LIU., 2009. Relationship of Levels of Major Taste Components to Tea Processing[J];Journal of Tea
Yeşil Çay Pudrası, Feramuz Özdemir, Çaykur Dergisi,1990
ZHANG Ling-yun, ZHANG Yan-zhong1, YE Han-zhong. 2007. Effect of Different Plucking Season on Aroma Constituents in Deep-Fermented Lingtoudancong Oolong Tea[J];Journal of Tea Science
ZHANG Wen-jin,LIANG Yue-rong,ZHANG Ying-gen,CHEN Chang-song,ZHANG Fang-zhou. 2006. Effects of shading on quality and chemical components of Oolong tea in summer[J];Fujian Journal of Agricultural Sciences

Assessment
Measurement and Evaluation Methods and Techniques
Mid-term exam: 1, 40% of evaluation; final exam: 1, 60% of evaluation Total number of exams: 2, evaluation 100% Homeworks and presentations will be assessed during the processing of the course.
ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 2
Midterm Exam 1 10
Final Exam 1 12
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • ECTS credits and course workload