Course Overview

From Leaf to Cup: Tea Processing, Quality and Industrial Practices 

Instructor(s):

• Md. Habibur Rahman: BSc in Food Engineering and Tea Technology (SUST, Sylhet)
  MSc in Nutrition and Food Science (University of South Asia, Banani, Dhaka)
  MBA in Supply Chain Management (BUP, Mirpur Cantonment, Dhaka)
  About 12 years of experience in the tea industry (MM Ispahani Tea Ltd., BRAC
  Tea Estates Ltd., City Group Tea Estates Ltd., ACME Consumer Products Ltd. -
  Tea & beverage Unit, Kazi & Kazi Tea estate Ltd.)

• Dr. Atiqual Islam: Assistant Professor & Associate Head, Daffodil International University
  PhD and Postdoc – South Korea
  (Analytical chemistry, Chromatographic method development)
  Profile: https://faculty.daffodilvarsity.edu.bd/profile/nfe/atiqual.html

• Dr. Md. Al Mamunur Rashid: Assistant Professor, Daffodil International University
  PhD and Postdoc – South Korea
  (Food Chemistry, Nutrition, Computational Chemistry, Polymerization)
  Profile: https://faculty.daffodilvarsity.edu.bd/profile/nfe/mamunur.html

• Md. Monirujjaman: Lecturer (Senior Scale), Daffodil International University
  B.Sc. & M.S in Food Engineering (Food Engineering, Bioactive Compound Extraction, Sustainable Food
  Processing)
  Profile: https://faculty.daffodilvarsity.edu.bd/profile/nfe/monirujjaman.html

Duration: 16 Hours 

Delivery Mode: Blended: In-person and online, site visit | Class Size: 20 

Course Description

This course integrates industry-based knowledge with academic learning, offering practical insights into tea manufacturing, quality management, and product innovation.

It is designed to bridge the gap between academic knowledge and practical industry requirements, supporting entrepreneurship and value-added tea businesses.

Evidence of Demand

The global tea industry is rapidly evolving with increasing demand for premium, specialty, and functional tea products. As a key tea-producing country, Bangladesh has strong potential in both domestic and export markets, yet faces a shortage of skilled professionals in tea processing, quality assurance, and value addition. At the same time, a gap persists between academic knowledge and practical industry requirements, limiting employability and productivity.

This micro-credential course aims to bridge that gap by integrating industry-based knowledge with academic learning, offering practical insights into tea manufacturing, quality management, and product innovation. It will also support entrepreneurship and value-added tea businesses. By developing industry-ready skills, the course will enhance competitiveness, promote sustainable practices, and contribute to the overall growth of the tea sector. 

Course Objectives

• Specific: Enable learners to understand and apply modern tea processing techniques, including withering, rolling, fermentation, drying, and packaging.

• Measurable: Ensure learners can perform quality assessment and tea tasting for at least three types of tea and evaluate their quality using industry standards.

• Achievable: Equip learners with practical skills in tea blending, cost control, and inventory management through hands-on exercises and case studies.

• Relevant: Prepare learners for employment or entrepreneurship in tea estates, beverage industries, and tea-based businesses by providing industry-relevant knowledge.

• Time-bound: By the end of the course, learners will demonstrate proficiency in tea production operations, quality assurance practices, and value-added product development through assessments and practical projects. 

Course Content & Class Plan (Modules)

1. Introduction to the tea industry, course guidelines, global and Bangladesh tea sector overview, Q/A

2. Tea plant, cultivation practices, plucking methods, types of tea (black, green, oolong, white), Q/A

3.  Withering process, rolling and CTC method, fermentation (oxidation) principles, processing parameters

4.  Drying and firing techniques, grading and sorting, packaging methods, storage conditions

5.  Tea quality parameters, liquor characteristics, aroma and flavor, tea tasting techniques, sensory evaluation

6. Chemical composition of tea, quality indicators, basic laboratory analysis, Q/A

7. Tea blending techniques, specialty and functional tea, product development concepts

8. Industrial tea processing workflow, factory operations, cost control, inventory management

9. Quality assurance systems (GMP, HACCP basics), hygiene and safety in tea industry

10.  Tea business opportunities, branding and marketing strategies, export potential and regulations

11.  Case study on tea processing and quality control, problem-solving session

12. Tea tasting session (minimum three types), practical evaluation and data recording

13. Development of value-added tea product, group project work, presentation

14.  Industry visit (tea factory) / virtual tour, observation and report preparation

15. Final assessment: practical, project presentation, viva 

Learning Outcomes

They will learn to

1. Demonstrate tea processing techniques (withering, rolling, fermentation, drying) through practical application

2. Evaluate tea quality using standard sensory parameters (color, aroma, flavor, liquor) for at least three tea types

3. Apply basic quality control and safety principles (GMP, HACCP) in tea production

4. Develop a value-added tea product and perform basic blending

5. Analyze tea processing operations and prepare a brief technical or business report 

Target Audience & Requirements

Students (graduate/undergraduate) of Food Technology, Food Engineering, Chemistry, Food and Nutrition, professionals, and entrepreneurs. 

Career Pathways

1. Higher studies in Food Engineering, Food Technology, Nutrition, or Beverage Science

2. Entry- to mid-level roles in the tea and beverage industries (processing, quality control, production)

3. Internship and industrial training in tea estates and tea processing factories

4. Career as a sensory evaluator or tea quality analyst

5. Entrepreneurship in tea-based businesses (tea blending, specialty tea, tea cafés, value-added products 

Tools & Resources

1. Tea processing equipment

2.  Sensory evaluation setup

3.  Basic lab facilities

4. Classroom & multimedia support

5. Learning materials & LMS

6. Industry visit/virtual tour

7. Safety and hygiene items 

Assessment Criteria

1. Quizzes,

2. Project work

3. Report writing

4. Viva 

Certification

Awarded a Certificate of Completion by the DIU Micro-Credentials Academy.

Financial Information

• Tentative Course Fee: 2,500 BDT