Students of our Faculty of Tourism, Gastronomy and Culinary Arts Department within our university and Head of Department Assoc. Dr. the leadership of Serkan POLAT, the “ Gastro Tea Time ” event was held in our Orhanlı campus as part of the 21 May World Tea Day.
In the first stage of the activity; Our students, especially Melike TİMUR, made presentations about the emergence and history of tea, legends about tea, important events originating from tea, tea brewing methods and tea brewing equipment . Faculty of Dentistry faculty member Dr. Instructor _ Member Tuğba HALİLOĞLU ÖZKAN gave information about the effects of tea on dental health.
In the second stage of our activity; Dean of the Faculty of Tourism Prof. Dr. Latin " Camellia " from Rize, the center of tea in Turkey, by Adem BALTACI By bringing fresh tea sprouts (two and a half leaves) from the May harvest of the tea plant known as Sinensis, our students were given the opportunity to get to know and examine the tea plant they drink every day by seeing, touching, smelling and even tasting it . In addition, Oolong tea, White tea, Matcha (Green) tea, Hibiscus tea, Ceylon tea, Bud green tea, Masala tea, Pomegranate tea, Rose tea, Blue Butterfly (Blue Butterfly) tea and Turkish tea (black tea) are also offered by our students. 11 different types of tea were prepared and presented to the guests for tasting. In the visual and taste tests of Turkish tea brewed with metal, glass and porcelain teapots, Turkish tea brewed with porcelain and glass teapots was more appreciated by the guests.
In the third stage of the activity; 7. Anna, Duchess of Bedford Tea time ( afternoon ), which is accepted to have been started by Russell in the 1840s. tea ) was performed. In this context, Lecturer . See. The food prepared by our students under the leadership of our teacher Berrin ONURLAR was served to our guests with Turkish tea.
In the last stage of the activity; Tea photography competition, tea tasting test competition and tea quiz competition were organized in teams of 2 people. Through these competitions, our students and guests both had a pleasant time and had the opportunity to test the knowledge they gained during the event. In all three competitions: 1 kg of Turkish tea for the third place; 2 different herbal teas for the second; 18 participants were presented their awards for tea time in a 5* hotel, accompanied by the Bosphorus view, and the event was concluded by deciding to repeat it annually.
We would like to thank our university staff and students of the Department of Gastronomy and Culinary Arts who contributed to the organization of the event.
GALLERY
