Praktek Laboratorium

A. PRAKTEK/LABORATORIUM

1. Pengenalan Atribut Mutu Teh Inderawi dan Beberapa Perbedaan Istilah

(Strength, Briskness, Pungent, Flavoury, Thin-Light-Soft-Plain)

1. Kekuatan Cicip Teh

(Well Made, Tippy, Bloom, Flavoury, Quality, Coppery Bright, Thick, Body, Cream, Point)

2. Spesifik Lokasi

(Kayu Aro, Rancabolang, Tobasari, Panglejar, Sirah kencong Rongga)

3. Deteksi Kekurangan/Kelebihan Proses Pengolahan Teh

(Kurang, Tepat, Lewat Layu ; Kurang, Tepat, Lewat Fermentasi ; Dry, Bakery-High Fired, Overfired, Burnt)

4. Cacat Mutu Teh

(Sour, Tainted, Smoky/Tarry, Choppy, Stewed, Dull, Weedy, Baggy)

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