WORKSHOP ON TEA APPRECIATION AND TEA TASTING
The BGS Institute of Hotel Management (BGSIHM) organized a highly informative and interactive Workshop on Tea Appreciation and Tasting on 04 February 2025, aptly titled “Two Leaves & A Bud”, conducted by Ms. Sushmita Das Gupta, a renowned Tea Expert. This workshop was designed to educate students and faculty members about the intricate world of tea, covering its history, processing techniques, brewing methods, and sensory evaluation. With the increasing global demand for premium teas and a growing interest in the specialty tea industry, this workshop aimed to bridge the knowledge gap and introduce participants to the refined art of tea appreciation.
Objective:
The primary objectives of the workshop were:
- To provide an in-depth understanding of different types of tea and their origins.
- To enhance sensory skills for tea tasting and evaluation.
- To explore the cultural significance of tea in various regions.
- To learn the art of brewing and serving tea professionally.
- To develop an awareness of tea sustainability and ethical sourcing practices.
- To explore business opportunities in the tea industry.
Conduct of the Workshop:
The workshop was structured into multiple engaging sessions, each focusing on different aspects of tea appreciation:
1. Introduction to Tea – Ms. Susmita provided an insightful overview of the history of tea, tracing its origins and its spread across the world. She discussed the influence of tea on different cultures and its evolution into a globally consumed beverage. Participants were introduced to the primary types of tea: white, green, oolong, black, and herbal teas, with a discussion on their unique characteristics.
2. Tea Processing Techniques – A detailed explanation of tea processing techniques was presented, covering key stages such as withering, oxidation, rolling, drying, and grading. Live demonstrations of withered tea leaves, and oxidized samples allowed participants to visually and physically understand the transformation process.
3. Brewing and Tasting Methods – This session focused on the scientific and artistic aspects of tea brewing. Participants learned about water temperature, steeping time, and the importance of using the right teaware. The practical demonstration included the preparation of different teas, showcasing variations in colour, aroma, and taste based on brewing techniques.
4. Sensory Evaluation and Tea Tasting – The most engaging part of the workshop was the hands-on tea tasting session. Participants were given samples of three different teas to assess based on aroma, colour, mouthfeel, and flavour profile. This practical exercise sharpened the sensory perception and deepened the tea appreciation of the participants.
5. Tea and Food Pairing – The session also delved into the emerging trend of tea and food pairing, an essential aspect of luxury dining and hospitality. Ms. Susmita explained how different teas complement various cuisines and desserts. Live demonstrations featured pairings such as Darjeeling tea with light pastries, matcha with sushi, and Assam tea with rich Indian curries.
7. The Business of Tea: Sustainability and Ethical Sourcing – With the growing emphasis on sustainable and ethically sourced tea, the workshop shed light on the importance of responsible tea production. Topics such as organic farming, fair trade certification, and sustainable packaging were discussed. Participants also gained insights into the tea industry’s economic potential, exploring career opportunities in tea marketing, blending, and entrepreneurship. The Tea Appreciation and Tasting workshop at BGSIHM was an outstanding success, offering participants an in-depth and practical exploration of the fascinating world of tea. The event provided a platform for learning, hands-on experience, and professional growth, making it a valuable addition to the institute’s academic and skill-development initiatives.
