Course Schedule - Spring Semester 2022

     

COLL 133 001 (CRN: 25684)

SIPPING CULTURE

Long Title: SIPPING CULTURE: TEA FROM SEED TO SOMMELIER (LOVETT)
Department: College Courses
Instructor: Huff, Pauline C.
Meeting: 4:00PM - 5:29PM W KRF 105 (10-JAN-2022 - 22-APR-2022) 
Session: Full Term - No WL Purge
Grade Mode: Satisfactory/Unsatisfactory
Course Type: Seminar
Language of Instruction: Taught in English
Method of Instruction: Face to Face
Credit Hours: 1
Course Syllabus:
Course Materials: Rice Campus Store
 
Restrictions:
Must be enrolled in one of the following Level(s):
Undergraduate Professional
Visiting Undergraduate
Undergraduate
Section Max Enrollment: 12
Section Enrolled: 10
Waitlisted: 0 (Max 99) 
Current members of the waitlist have priority for available seats.
Enrollment data as of: 29-JAN-2023 2:46AM
 
Additional Fees: None
 
Final Exam: Scheduled Final Exam-OTR Room
Final Exam Time:
1-MAY-2022  
2:00PM - 5:00PM U KRF 105
 
Description: "As the second most-consumed drink in the world (after water), tea holds a remarkable amount of significance in nearly every past and present culture. Historically, the cultivation and spread of tea can be used to illustrate the roots of trade, cultural diffusion, and the development of globalization. With the global tea market being worth an estimated 200 billion U.S. dollars in 2020, contemporary tea production has an astonishing economic and environmental impact in countries such as China and India. Encapsulated in this context is a fine dining tea culture built upon the scientific and sensory evaluation of tea. This class aims to delve into these issues, all while acquainting students with formal tea tasting and grading techniques. Guided by weekly tea tastings, a field trip to a local tea house, and interactive history lessons, we will be asking the following key questions: How has tea impacted the economic and political development in history? What role do current tea production and labor practices have in climate change, political unrest, and social justice? How can one develop their senses to assess dry and brewed tea? Altogether, this class strives to turn the casual tea-drinking student into a master tea sommelier by asking the following overarching inquiry: What does it mean to be a conscious and knowledgeable tea consumer in practice?"