摘要
全国职业院校技能大赛(中职组)手工制茶大赛已成功举办三届,为推动职业院校的教学改革,提高技能型人才的培养质量,激发广大学生对茶叶加工传统工艺的学习热情,传承非物质文化遗产,取得了很大的成效。在全面解读了手工制茶大赛规则的基础上,分析四大比赛茶类手工炒制要点、品质要求,并对比赛茶类出现的品质弊病及改进措施进行了深入探讨。
The national manual tea production contest for secondary vocational colleges has been held for threesessions. It has made great achievements in promoting the educational reform of vocational colleges, improving theeducatoinal quality of skilled talents, inspiring students’ learning enthusiasm of traditional tea processing technologyand inheriting the intangible cultural heritage. This paper, based on the rules of manual tea production contest,discussed key technical points and the quality requirements of four kinds of tea in the competition. In addition, itanaylized quality dificiency and countermeasures in the competition.
出处
《中国茶叶加工》
2016年第4期54-59,共6页
China Tea Processing
关键词
职业教育
技能大赛
手工制茶
规则解读
炒茶要点
品质分析
Vocational education
Skills competition
Manual tea production
Interpretation of the rules
Keypoints of tea processing
Quality analysis
