Yogyakarta – The Department of Food and Agricultural Product Technology (TPHP) at the Faculty of Agricultural Technology, Universitas Gadjah Mada (UGM), once again facilitated an engaging hands-on learning experience for students. On Wednesday, April 22, 2026, a sensory evaluation of various tea types was held as part of the Downstream Product Processing Technology course, focused on coffee, tea, and cocoa.
Led by Dr. Manikharda, S.T.P., M.Agr., the activity aimed to introduce students to the sensory characteristics that distinguish different types of tea and to explore how these differences influence aspects such as color, aroma, flavor, mouthfeel, and aftertaste. “This activity is also designed to train students in conducting semi-structured sensory evaluations while enhancing their ability to communicate sensory attributes descriptively,” said Dr. Manikharda in her opening remarks.
A total of eight distinct tea varieties were prepared for evaluation, including Earl Grey, Hojicha Tea, Oolong Tea, Pu-erh Tea, Genmaicha, White Tea, Matcha (Usucha), and English Breakfast Tea. Students were divided into groups of four, with each group responsible for brewing and presenting two types of tea to the other participants.
The session began with the preparation of samples, where each group weighed and brewed the tea. After brewing, the samples were presented at four designated booths, with two members from each group acting as presenters and the other two serving as panelists. The panelists rotated between booths, tasting each tea and filling out evaluation forms for each sample. This rotation system ensured that each panelist sampled all available teas.
The activity culminated in a data analysis and sharing session, during which each group discussed the evaluation results. They analyzed the average scores for each sensory attribute and presented the findings in a spiderweb chart to visually depict the sensory characteristics of each tea type. Through this discussion, students were able to delve deeper into the distinct sensory profiles of the different teas.
This hands-on exercise is designed to deepen students’ understanding of the importance of sensory evaluation in the tea processing industry, while honing their skills in applying learned knowledge to real-world situations. Additionally, it provided a valuable opportunity for students to collaborate in teams, broaden their understanding of the world of tea, and strengthen critical communication and data analysis skills—competencies that are highly sought after in the food industry.
Writer : Firstnandita Keisha
