2011 1025 社課通知
各位有緣的茶友鈞鑑：
Dear all,
社課名稱：茶化學
Course: Chemistry of Tea
指導老師：茶改場專家 賴正南老師
Instructor: Tr. Cheng-Nan, Lai, professional tea breeder
時間：10/25（二）19：00～21：00
Time: 7:00 p.m. to 9:00 p.m. on Tuesday, October 25th
地點：樂活館三樓視聽室（若屆時大門未開，請撥打下方幹部電話）
Position: Audio-visual Classroom in the third floor of Student Club Centre
(If you find the door unopened, please phone staffs mentioned below)
本社特色課程之一，以偏向自然科學的角度探討茶的本性與組成。為甚麼飲茶過量可能使
人難以入眠？為甚麼溫度過高容易導致茶湯味苦、浸泡時間過久則易導致茶湯味澀？評判
茶的兩大面向：香氣、喉韻，各自如何運作於感官？而為甚麼翻動茶葉與否、發酵時間長
短等能決定茶的香氣與滋味？在製茶的過程中，茶葉內部產生了何等變化？在資深茶改場
專家賴正南老師詳細的講解之下，所有問題皆要在這堂與眾不同的化學課中揭曉答案。
As one of the featured lessons of Tea Club, this course discusses about the
essence and composition of tea from a chemical point of view. Why does
drinking too much tea keep people from falling asleep smoothly? Why does
brewing tea with water which is over hot lead to bitterness, and over-lasting
of brewing acerbity? How do fragrance and texture—two major aspects in
judging the quality of tea—affect our senses respectively? And why the
fragrances and textures of tea can be determined by the timing of oxidisation
and whether it has went through the process of being stirred? During the
manufacture, what has happened or/and changed inside the tea leaves? In such
a different chemistry class, under the thorough and detailed explanation of
Teacher Lai, a seasoned expert in tea breeding, answers to all the questions
shall be figured out.
有任何問題或需要，請洽：
If there is any question, you may contact with the following members:
社長 資碩一 林宏哲 0988-183775
Club leader, Loïc Lin
顧問 企管四 黃偉巒 0928-569826
Consoler, Garx Huang
政大茶藝社 謹啟
Sincerely,
NCCU Tea Club
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※ 發信站: 批踢踢實業坊(ptt.cc)
◆ From: 61.64.206.80
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10/22 01:32, , 1F
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10/22 21:01, , 2F
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10/22 22:29, , 3F
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