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UNIT One About Tea Ð÷ÂÛ
Lesson 1 General Introduction ¸ÅÊö
Lesson 2 Tea and ¡°Belt and Road Initiative (BRI)¡± ²èÓë¡°Ò»´øһ·¡±³«Òé

UNIT Two Tea History ²èµÄÀúÊ·
Lesson 1 Chinese Tea History Öйú²èÊ·
Lesson 2 The Ancient Tea-horse Road ²èÂí¹ÅµÀ
Lesson 3 Tea History of Japan and Korea ÈÕº«²èÊ·
Lesson 4 Tea Comes to the West ²èÔÚÎ÷·½´«²¥
Lesson 5 Tea History of India£¬ Sri Lanka and Kenya Ó¡¶È¡¢Ë¹ÀïÀ¼¿¨ºÍ¿ÏÄáÑDzèÊ·

UNIT Three Tea Culture ²èÎÄ»¯
Lesson 1 Tea Classics ¡¶²è¾­¡·
Lesson 2 The Chinese Art of Tea Öйú²èÒÕ
Lesson 3 The Japanese Way of Tea (Chanoyu) ÈÕ±¾²èµÀ
Lesson 4 Afternoon Tea £¨Ó¢Ê½£©ÏÂÎç²è
Lesson 5 Indian Tea Culture Ó¡¶È²èÎÄ»¯
Lesson 6 Russia Tea Culture ¶íÂÞ˹²èÎÄ»¯

UNIT Four Tea Cultivation and Breeding ²èÊ÷ÔÔÅàÓëÓýÖÖ
Lesson 1 Botanical Classification of Tea ²èÊ÷Ö²Îïѧ·ÖÀà
Lesson 2 Tea Cultivation ²èÊ÷ÔÔÅà
Lesson 3 Tea Breeding ²èÊ÷ÓýÖÖ
Lesson 4 Good Agricultural Practice Management in Tea Plantation ²èÔ°Á¼ºÃÅ©Òµ¹æ·¶¹ÜÀí

UNIT Five Tea Biochemistry ²èÒ¶ÉúÎﻯѧ
Lesson 1 Constituents in Fresh Tea Leaves ²èÏÊÒ¶ÖеĻ¯Ñ§³É·Ö
Lesson 2 Biosynthesis of Characteristic Secondary Metabolites ÌØÕ÷ÐԴμ¶´úл²úÎïµÄºÏ³É
Lesson 3 Polyphenol Oxidase ¶à·ÓÑõ»¯Ã¸
Lesson 4 Glycosidase ÌÇÜÕø
Lesson 5 Quantification of Catechins£¬ Caffeine and Theanine by HPLC¶ù²èËØ¡¢¿§·È¼îºÍ²è°±ËáµÄ¸ßЧҺÏàÉ«Æ×·¨¶¨Á¿

UNIT Six Tea Processing and Machinery ²èÒ¶¼Ó¹¤Óë»úе
Lesson 1 Tea Classification ²èÒ¶·ÖÀà
Lesson 2 Green Tea Â̲è
Lesson 3 Black Tea ºì²è
Lesson 4 Oolong Tea (Blue Tea) ÎÚÁú²è£¨Çà²è£©
Lesson 5 White Tea °×²è
Lesson 6 Dark Tea ºÚ²è
Lesson 7 Yellow Tea »Æ²è
Lesson 8 Further Processing ÔÙ¼Ó¹¤²è
Lesson 9 Tea Storage ²èÒ¶Öü²Ø

UNIT Seven Tea Quality Evaluation ²èÒ¶ÖÊÁ¿ÆÀ¼Û
Lesson 1 Water Quality Ë®ÖÊ
Lesson 2 Tea Utensils ²è¾ß
Lesson 3 Formation of Tea Quality ²èҶƷÖʵÄÐγÉ
Lesson 4 Tea Evaluation and Inspection ²èÒ¶ÉóÆÀÓë¼ìÑé

UNIT Eight Health Effects of Tea ²èµÄ½¡¿µ¹¦Ð§
Lesson 1 Antioxidant and Pro-oxidant Effects ¿¹Ñõ»¯Óë´ÙÑõ»¯×÷ÓÃ
Lesson 2 Anticancer Effects ¿¹°©×÷ÓÃ
Lesson 3 Effects on Metabolic Syndrome and Related Diseases ¶Ô´úл×ÛºÏ?¼°Ïà¹Ø¼²²¡µÄ×÷ÓÃ
Lesson 4 Effects on Aging ¶ÔË¥ÀϵÄÓ°Ïì
Lesson 5 Bioavailability of Tea Components ²èÒ¶³É·ÖµÄÉúÎïÀûÓöÈ
Lesson 6 Tea Safety ²èÒ¶°²È«

UNIT Nine Tea Marketing and Trade ²èÒ¶Êг¡ÓªÏúÓëóÒ×
Lesson 1 World Tea Production and ConsumptionÊÀ½ç²èÒ¶²úÁ¿ÓëÏû·ÑÁ¿
Lesson 2 Tea Exports and Imports ²èÒ¶½ø³ö¿Ú
Lesson 3 Tea Market Development and Outlook ²èÒ¶Êг¡Î´À´Õ¹Íû

UNIT Ten Tea Academic Paper Writing ²èÒ¶¿Æ¼¼ÂÛÎÄд×÷
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Appendix ¸½Â¼
Appendix A£º Websites and Associations (Societies) on Tea ²èҶЭ£¨Ñ§£©»áÍøÖ·
Appendix B£º Tea Sensory Terminology ²èÒ¶¸Ð¹ÙÉóÆÀÊõÓï
Appendix C£º Introduction to State Key Laboratory of Tea Plant Biology and Utilization ²èÊ÷ÉúÎïѧÓë×ÊÔ´ÀûÓùú¼ÒÖصãʵÑéÊÒ¼ò½é