Fuzhou University School of Management Tea Industry Masters of Business Administration Advanced Research Class Course Description
课程一：茶业战略管理Course 1: Tea Enterprise Strategic Management
茶产业战略管理理念及市场分析法Tea industry strategic management concepts and market analysis methods
企业战略制定实施诊断Enterprise strategy formulation, implementation, and diagnoses
企业创新与资源整合Enterprise innovation and resources integration
课程二：茶业营销管理Course 2: Tea Enterprise Marketing Management
基于核心竞争力下的企业市场营销理念Concepts of industry marketing with core foundations of competitive strengths
茶叶品牌策略与品牌管理Tea branding strategies and brand management
商标注册与保护Trademark registration and protection
茶叶市场开拓与营销Tea market development and marketing
消费者行为研究Consumer behavior research
销售渠道经营管理Sales channels management
课程三：茶产业网络营销Course 3: Tea Industry Web Marketing
搜索引擎Search Engine Optimization (SEO)
博客与视频Blogs and videos
网络公关与事件营销Online public relations and event marketing
整合营销经典案例分析Integrated marketing case studies
课程四：财务管理Course 4: Financial Management
财务报表分析与应用Financial statement analysis and applications
企业资金运作及财务管理Business capital operation and financial management
现代企业成本管理与成本费用控制Modern business costs management and cost control
课程五：投资与融资Course 5: Investment and Financing
投资与商业计划书Investment and business plans
私募基金与融资Privately offered funds and financing
公司投资、融资的决策Strategic decision making for company investment and financing
投融资成功案例分析Successful case studies analysis in investment and financing
企业上市Company stock market listing
课程六：茶叶质量与生产运作管理Course 6: Tea Quality and Production and Operations Management
茶产品种植生产剖析The anatomy of tea product planting and manufacture
现代茶产品科技种植理念（各类茶种植及生产、科学选址与研发）Modern tea product scientific planting theory (all varieties of tea crops and manufacture, the science of site selection and research and development)
现代茶叶新技术与新工艺Modern tea leaf new technologies and new techniques
产品研发管理Product research and development management
茶叶质量控制体系Tea quality control systems
课程七：茶产业物流与供应链管理运营Course 7: Tea Industry Distribution and Supply Chain Management Operations
物流供应的体系构建Distribution and Supply Systems Structure
供应链管理的方法、应用与发展趋势Supply chain management methods, applications and development trends
供应链管理的运作过程与管理手段Supply chain management operations processes and management methods
课程八：茶店连锁经营Course 8: Tea Retail Chain Operations
连锁经营的基础理论Fundamental theory of retail chain store operations
连锁经营管理体系的建设Construction of retail chain store management systems
连锁经营的促销管理Retail chain sales promotion management
连锁经营的物流管理Retail chain distribution management
连锁经营的财务管理Retail chain financial management
连锁经营的人事管理Retail chain personnel management
课程九：领导科学与艺术Course 9: Leadership: Science and Art
领导艺术与领导方法与技巧Leadership art; leadership methods and skills
领导特质与领导权力Leadership traits and leadership powers
领导力与执行力Leadership strength and implementation capacity
课程十：人力资源开发与管理Course 10: Human Resources Development and Management
人力资源管理方向Paths to human resources management
如何构建人事制度How to structure a personnel system
关于考核理念与考核方法应用Performance appraisal concepts and performance appraisal applications
课程十一：国际商务与商法Course 11: International Business and Business Practices
情景管理及成功沟通Situational management and successful communications
商务谈判技巧Business negotiation skills
课程十二：茶学与茶文化Course 12: Tea Studies and Tea Culture
中国茶文化史，茶叶、茶具鉴藏知识Chinese tea culture history; tea and tea ware appraisal and collection
国际茶文化International tea culture
茶空间设计基础理论Fundamental theories of tea space design
茶行业包装与展示Tea store packaging and display
茶禅悟道Tea, Zen and realizing the Way
增值课程Value Added Courses
博道讲堂、企业沙龙Scholarly Lectures, Enterprise Salon Discussion
The Jie Jie Qing promo video, with a couple shots of me in it. I know many of the people in the video as well as the lyricist. That was a fun production.More about Jie Jie Qing later.Video: http://www.tudou.com/programs/view/wR0DMVYOamk/
Lounging in a swank teahouse, perching on wooden log in our favorite tea shop, or even nesting on our living room sofa, might we sample and compare, gaiwan after gaiwan, teapot after teapot, varied styles of Wuyi Yancha. However, in this comfortable, leisurely process, little are we aware or appreciative of the total, collective effort put into each single tea leaf.
Focusing on a single aspect, the observable changes to the tea leaf as it undergoes the stages of processing, I spent an entire night in the tea factory, taking photos of Zhengyan Shuixian 正岩水仙.
While most visitors probably won’t want to spend a night at a tea factory (it’s a simple brick and concrete workspace, not designed for comfortable living), if you’re unlucky enough like me, stranded in the Tian Xin Cun 天心村tea village (until a particular batch of tea leaves were ready for transport the next day), you might get a glimpse of life inside the tea factory, and learn something about tea processing methods. Of course, you will also hear the unending ka-chunk and whir of the tea machines necessary for modern, large batch tea processing.
Journey of the Leaf
Tea is picked in the tea gardens, where soon after the sacs are immediately shipped to the factory. Upon reaching the factory, the leaves are dumped onto the factory floor to relax. They might be arranged into neat rows; but if there is just too much leaf, they’re just left in a huge, flat pile. Occasionally, the leaves are flipped to allow even exposure to air. When the withering machines are ready, tea leaves are scooped into bamboo baskets using a woven bamboo scooping basket, or simply grabbed with the hands, then placed into the rows of withering/shaking machines. A bucket of hot charcoal supplies heat to each machine as the leaves undergo withering and fermentation/oxidation in the shaking machine, a process lasting the entire night. The force (speed) of shaking and duration are all controlled by an experienced tea master. It’s during the shaking and fermentation stage that oolong tea develops its characteristic aroma. After alternately shaking leaves and letting them relax, the leaves slowly wilt and leaf edges turn brown.
The leaves here are noticeably brown on the edges, while most of the leaf still retains its green luster.
Taking fermented leaf out of the shaking machines, the workers dump the leaves into piles on plastic sheets to relax a bit. From there, they go to the tea fixation machine, where the leaves are fired at very high temperature to stop enzymatic processes in the leaves.
As soon as the leaves come out of the fixation machine, while still hot, in small batches, they’re put into the rolling machine which expresses the juices from the leaves, and breaks down the cell walls. At this point, the leaves take on a rolled appearance, and are quite moist and sticky when touched. After rolling, the leaves are left to relax and cool in piles on plastic sheets, awaiting the drying machine.
Leaves come out of the drying machine, with a changed, darker appearance, feeling dry to the touch; although the stems still feel slightly moist, not extremely rigid and brittle. They’re then piled on plastic sheets to relax again. The dried leaves, having the faint scent of autumnal leaf, are now ready for test brewing and enjoyment. Instead of leaf, I opted for the stems only just to see what they could do. Surprisingly, the steeped stems of this Zhengyan Shuixian were very good for the first 2 infusions, but became weaker and uninteresting over subsequent brews. The workers however, had a surprised look on their faces and laughed when they realized they were drinking stem infusions, appreciative of the flavor. Of course, the brewed leaves were all that much more fantastic. I saw workers take a few handfuls of the freshly made Zhengyan Shuixian, perhaps to enjoy later.
This freshly dried maocha will later be de-stemmed entirely by hand, a painstaking process, separating each individual leaf from the stem, discarding yellow, ugly leaves and useless stems (although the stems might be swept up and collected for use in tea pillows). After de-stemming, a task often seen in tea shops, the leaves must undergo roasting to further develop flavor and aroma in the leaf while also turning the leaves a dark brown-black color from the brown-green.
Roasted Infusion, Maocha Infusion
Returning toFuzhoufrom Wuyishan, I had a chance to sample the already roasted leaves of Shuixian – how spectacular the taste was, and completely different from the green leaves of maocha that we enjoyed in the tea factories in Wuyi. The tone, ambience, sensation, flavor, scent of tea evolves as time advances…
Recently, I took a trip toWuyiMountain; not to view scenery, but to experience Wuyi oolong tea picking and processing methods.
Picking Zheng Yan Rou Gui Tea採正岩肉桂茶
To pick tea, one needs to actually get to the location of the tea bushes first. In some places, where there are roads, it’s a simple, convenient task. But to pick Zhengyan tea, I had to be led in through Wuyi mountains by my friend Wang Yu Long and two of the master tea pickers and porters. We started out at the base in the Wuyi Scenic Area, although not on a path that tourists normally take, walking along narrow, sometimes treacherous mountain paths, slick with rain from the night before. I carried a camera, and nothing else; needless to say, I was totally unprepared for the experience. A porter was carrying large plastic sacs and bamboo carrying rods; another carried the tea picking machine, which was readied at the base. Wang Yu Long carried nothing, except a straw sun hat.
Ok, I knew it would be a long walk into where we were going. I was told the night before that it was a nearly two-hour walk. But what no one told me was how steep and difficult to cross those narrow paths could be. I thought Wang Yu Long was joking when he said we had to “jump” across a river; I later realized it was no joke. (In Canada, I lived in the mountains of Northern Ontario during my childhood – often wandering around “discovering” what I could regardless of whether there was any path or not. The experience was familiar, yet I admit it, I was out of shape!)
Breathless, as I staggered to the untouched tea garden on the mountain top, the tea masters soberly stated they make the same trip every day, at least once a day (I later witnessed them make the same trip up 3 times that same day.)
As you might gather, picking tea is a laborious process – and the conditions must be exactly right. During my visit to Wuyi, it rained, almost every day. We were lucky because the sun was shining that day, so the tea leaves would be dry when picked. Picking tea when there is still dew on the leaves is not ideal; picking tea when the leaves are wet with rain is also imperfect. (I was told, many tea factories are unwilling to buy rain soaked tea leaves, even at a low price, because the final quality of the processed tea leaf suffers).
With sun beating down, the men set about attaching the long nylon sac to the tea picking machine, which would neatly contain the picked tea. In the distance, I could see a group of 5 women, hand-picking tea from the same field. They were not, however, the beautiful young maidens romanticized in Chinese tea picking songs, they were old-looking women, well experienced tea pickers, whose hands were worn from picking tea nearly every day during tea picking season. Their index and pinky fingers were taped to protect from cuts one could endure from repetitively plucking tea stems.
You might think that hand-picked tea, a somewhat quixotic notion, is superior to machine-picked, but in reality, both obtain the same objective – to remove green leaf and green stems from the tea bushes. The picking machine, requiring 3 people to handle it, does a much quicker job, requiring less manpower than a large group of tea pickers that would be otherwise necessary to do the same job. When you have a few thousand pounds of raw green leaf to be picked from the tea bushes (which must all be processed the same day) – you need an efficient solution like a tea harvesting machine.
After closer inspection of the tea pickers, I noticed they weren’t daintily picking the tea with their fingertips, slicing leaves off with sharp fingernails, as sometimes described (which might be so for green tea), instead, they were grasping bunches of leaves from the bushes, pulling them with long green stems intact, then placing into bamboo baskets.
By this time, the tea picking machine was working, harvesting a whole row of tea in just seconds, making two passes of the same row so both left and right sides were picked. By the time several rows of green leaves were bagged, weighed, and bundled for the ascent down the mountain, we all sat down for a break, thirsty from physical labor. I followed Wang Yu Long down a mountain path, to fetch mountain spring water, which we collected into “previously enjoyed” plastic water bottles used by the tea pickers in our company. It then dawned on me that everything these tea pickers needed for the day had to be hand-carried in – including their lunch.
After we all had a drink of water, fed from water cascading off a rock cliff high above some tea bushes, the porters hefted their bundles of tea onto their shoulders, leaving a small group of us behind to continue tea picking. For some reason, we were short of laborers that day; the supervisor was frantically working her cell phone, trying to round up more laborers to carry loads of tea down the mountain. I could hear her repeatedly saying “you’re totally mental” in the Wuyi Minbei dialect, a sign of her desperateness.
I left the hand-picking to the experts, since I didn’t bring any tape for my fingers anyway. Wang Yu Long 王裕龍 however, volunteered me into action with the tea picking machine, collecting the harvested tea into the large plastic sacs, which when full, are quite heavy. As I watched the harvest, I noticed the curved blade of the tea picking machine only harvesting from the tops of the tea bushes. The sides and ends were left untouched; I then realized this is where the tea pickers were harvesting tea from. So tea harvesting seems to require a complement of both hand and machine harvesting to fully get the job done. Both hand-picked and machine harvested tea piles were mixed together in the tea sacs; they weren’t differentiated or treated separately – except on the factory floor, they would be separated as they all came from one specific location – Ma Tou Yan馬頭岩. Ma Tou Yan’s Rou Gui tea肉桂茶produces the most superb rou gui tea; although, rou gui tea as a varietal tea bush is now grown throughout the Wuyi area. But the very best Cliff Proper Rou Gui (Zheng Yan Rou Gui)正岩肉桂, which we happened to be picking, comes from the precise area we were harvesting from, Horse Head Cliff (Ma Tou Yan).
After one pass over a row of tea bushes, a sac of freshly plucked tea leaves had to be filled, hefted back to our collecting station by me as I ran through rows of tea to be ready for the second pass of the tea cutting crew. Bundles and bundles of tea piled up at the collection station, yet there were still no porters to carry the now wilting leaves down to the factory. Finally, the porters arrived with take-out boxes of spicy meat, vegetables and rice; typical Wuyi fast food. As we sat down on the bare ground to rest and eat our lunch, the porters hefted the remaining sacs of tea away. Then it was time to complete the process of tea picking and gathering into sacs until that particular mountain field was completely harvested, a task fully taking the whole day to complete.
After our supervisor was satisfied the field was fully harvested, she allowed us to leave. I followed Wang Yu Long down the mountain, each carrying a manageable size sac of tea, since we had no bamboo carrying poles. As we walked along, I shuddered at the thought of having to “jump” across a river with a sac of tea on my shoulders. I wondered how the porters managed to handle two sacs of tea, 100 pounds in total. Did they fly across the river? Later, I cruelly realized, there was an alternate gentler, wider path, we took down the mountain, across field after field of Zheng Yan tea bushes, through sculptured, scenic mountain cliffs and gorges. We passed numerous crews of tea harvesters. They looked at me, a foreigner, darkened, sunburned, dirty, somewhat mockingly asking “Is Wuyi Mountain fun?” To which I somberly replied, “Tea picking is weary.”
After a week of reflection, I came back fully appreciative of the laborious, physically demanding task of tea picking on distant Wuyi mountain summits.Now, I have a totally new perspective when I sit down to drink Zhengyan Yancha 正岩茶, or Cliff Proper Rock Tea. I also have a much deeper respect for what Heaven, Earth and Man has coaxed into each single leaf. Tea production, even with machinery is still a very labor intensive task. The spectacular sweet nectar coaxed drip by drip from a fist-sized zisha teapot into our delicate porcelain cups is not just a product of nature but an expression of love and dedication of those in the Tea World.
Ok, I'm an author now, and there's tons of stuff I have to do now - author stuff. Where do I start? A little music helps. It keeps me energized. I'm listing to Chae Yan right now. Book marketing stuff is keeping me busy - lots of questions I have to write and answer. I want to go out and have some fun once in awhile - but no time - at least not in Fuzhou. When can I go back to Wuyi mountain again? I miss the spicy
Author of The Ancient Art of Tea 《中国古代茶技艺》. 新浪微博: http://weibo.com/warrenpeltier 腾讯微博：http://t.qq.com/tea_author ...Read more
|Favorite Books||The Ancient Art of Tea|
|Member Since||September 17, 2010|
|Simplified Chinese Name||夏云峰|
|Languages Spoken||english, cantonese, mandarin|
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