Su Zhucheng
Description: Today we talk with Professor Su Zhucheng, Director of the Tea Science department at Zhejiang Agriculture & Forest University. His work explores the intersection of tea science and culture, looking into both social and quality outcomes of different tea processing methods in the broader tea industry economy. In this episode, we talk broadly about the importance of tea in China, from its history dating back over 2000 years to the younger generation’s relationship with tea. We also talk about the various distinctions of tea, with 6 different types of tea and the 5 factors that are used to assess tea. Lastly, we touch on the health benefits of tea; from its antioxidant properties and energy to how the college is working with industries to use tea derivatives in consumer products such as skincare and packaged food.
Resources:
Show Notes:
[0:00 - 12:00] Brent & Keller Introduction
[0:02] Introduction to Tea Science
[8:42] Academic Culture Shock
[10:21] Dining and Conversation
[11:32] Exploring the Lab
[12:00 - 40:00] Recorded Interview
[12:00] Introduction to Professor Su Zhucheng
[28:35] Quality Assessment of Tea
[20:02] Health Benefits of Tea
[24:58] Innovations in Tea Applications
[38:36] Industry Partnerships and Student Training
Unedited AI Generated Transcript:
Introduction Transcript
Keller:
[0:02] Today, we talk with Professor Su Juchong, Professor and Director of the Tea Science Department at Zhejiang Agriculture and Forest University. His work explores the intersection of tea science and culture, looking into both the social and quality outcomes of different tea processing methods and the broader tea industry economy. In this episode, we talk broadly about the importance of tea in China, from its history dating back over 2,000 years to the younger generation's relationship with tea. We also talk about the various distinctions of tea with six different types of tea and the five factors that are used to assess tea. Lastly, we touch on the health benefits of tea from its antioxidant properties and energy to how the college is working with industries to use tea derivatives and consumer products such as skincare and packaged food. We hope you enjoy.
Brent:
[0:49] And before we dive into the episode, we wanted to give a little bit more background on our experience there that day because we went out to the university and spent basically from 8 a.m to 8 p.m on campus both with the professor as well as with a bunch of students from campus and once we arrived we immediately hopped into the tea tasting and he brought out all of their like the scientific tea tasting where he had the vials of the different types of teas as like the dry leaves, steeped all of them for an exact amount of time and walked us through tasting and understanding the different properties just as they would do for their research and um that was super fun insightful and really funny trying to tell him we didn't like one of the teas and he's asking us do you like it do you like it and we're like uh honestly no and he's like i know it's bad, but jesus wanted to make us say it first and.
Keller:
[1:50] Also just such a funny not funny but just interesting variety of smells of the teas like one of them he kept being like oh it smells like bacon right like oh yeah i guess you could see that but um it was just really fun to to see that much, distinction i think a lot of the tea we normally have is very standard in its taste and smell profile and this just had a really wide range.
Brent:
[2:11] Yeah and then we went to a little bit of a kind of a showroom part of the room and they had these bricks of tea because i think a lot of us are used to seeing like dry leaf or like packaged tea in pretty small amounts but this brick was probably five feet tall, to 12 inches in diameter and i think it's like 30 40 50 plus years old and worth was it like probably around 100 000 or something crazy something crazy like that uh and they had a bunch of these different things and uh even the tea we brought back from china that we purchased in shanghai uh was like more of that brick format where you then break it off into little chunks when you actually steep it. But from there, we went and got lunch with him and a bunch of students.
Keller:
[3:05] Yeah, it was really nice to just, I mean, from our perspective of college students, just to see how a different DC basically works. Their dining company just had way more variety of food and all the food was really, really good. And they pretty much had what seemed to be fresh types of meals for all kinds of different cultures, which I don't know what we were necessarily expecting going into it but it was just really cool to see at the time and great to get to spend time with the students in that capacity I think before heading into what we did next because we kind of got a little bit of a chance to explain why we were there and personalize with them a little bit, and then after that lunch we went yeah after that lunch we went into tea making which was really cool for us because they were using all these traditional methods so these massive mortars, and kind of looked like an ab roller, basically.
Brent:
[3:56] But metal, and you hand roll it against the leaves in between a metal bowl and the metal roller, which crushes it into a fine powder. And we weren't making matcha, but we were using green leaves.
Keller:
[4:12] I think one of them was matcha.
Brent:
[4:13] Maybe, maybe. But I don't think it's like the traditional sense of matcha. Like you see in Japan, like ceremonial grades. This was just how they went about making their green tea. And so you like grind it for a while into fine powder. And then there was also a slightly newer technique where you kind of put it inside of a spinning mechanism. Almost like the salads that when you put your salad in the bowl and you mix it or like dry the leaves off. You like rotate it around a bunch of times and then there's ridges on the bottom where the leaves are and they like get crushed up into a powder and then you brush it off and then from there you take that tea and use that powder put hot water in it and whisk it with the same exact way that you whisk matcha from like japan.
Keller:
[5:01] Yeah and it was really cool for that because we were we had no technique we're just struggling to they're explaining how you have to whisk in a particular way and we're struggling it took us probably five ten minutes to get anywhere close to what they had and then they're like all right look let us just do this for a little bit and just the speed and precision of the technique that they had was really really incredible i think we have a video that we can attach um to the website showing that and so they kind of made the tea at the end there and then we're also adding in all these crazy designs to the tea kind of like latte art but they're using a smaller wooden kind of what could be used as like a pen to add on the like more concentrated version of that powder to the actual tea kind of latte that was made and they had us try making the art after the fact and it was impossible to get anywhere close to some kind of design that looked artistic and they were just whipping out incredible art yeah.
Brent:
[5:57] And just for like a visual of that it's like a light green which would be like the actual tea and the foam on the top and then like the very dark green concentrate like Keller said which would uh one of the students made into a cat and again ours was abysmal compared to theirs.
Keller:
[6:13] And then yeah after that so during that time also we met um a Russian student who was there with them and again it was really cool to see one that he had gone from Russia to this particular school just to study tea with the intention of going back because during the Soviet Union they had made a bunch of these massive tea gardens that basically got abandoned and so he was explaining his kind of long-term plan of going back and revitalizing those gardens. So, it's really cool to get his perspective and also really helpful for us because he was able to translate for us with the other students that didn't speak any English.
Brent:
[6:47] And then after we made the tea, uh, we went and actually went to the tea house on campus a little bit walk away from where the college was situated. And that was just super nice. Like there's a lake in the middle of campus, like super like quiet and peaceful. And with a little tea, uh, like house on there, we got more tea with them there. You'll hear throughout this whole thing. It's, we go from trying to eat at one place to the next place to the next place. It's like you drink tea at every place you stop basically. and then again just hung out there for about an hour and before walking back to get dinner we stopped by the library which was hands down one of the biggest culture shops probably of the entire trip of china because you walk up these huge stairs and the whole bottom half of the stairs is just uh like door dash equivalent bags of food waiting to be like for the kids to come out of the library and pick it up. Then you walk into the library and it sounds like everyone's talking super loudly at each other. But what they're actually doing is memorizing their textbooks because that's their most standard study practice. So they're reading their textbooks out loud. No one is actually talking to one another.
Keller:
[8:04] Yeah. And the weird thing with that too is the entire first floor has no real furniture. It's pretty much empty and the students bring in camping chairs to do their own self-study. And yeah, you've got to go in and as like within five minutes, you realize like nobody is talking to themselves. And so, we walked through that for a little bit. And then we were asking the students to like kind of first of all, why they were doing that. And it was because midterm season was coming up, I think, a couple of days after we were going to be there. And exams are incredibly important in academia there. I think probably more so than here. But they also mentioned that pretty much
Keller:
[8:39] until you're in your PhD, that is the method of study. Everything is textbook row memorization and the students have immense pressure to nail down the facts of the books before kind of diving into their own, addition to the work, which I think is just such a big shift from what we see here where as early as possible, I think in the United States, we try to get students in college to think in their own capacity beyond the textbook and.
Brent:
[9:14] Start with early and possible, like early as possible in the United States. You would just.
Keller:
[9:20] Oh, yeah. Because I think early as early as possible in the United States, especially in college, you try to get students to deviate away from the textbook and start to think about their own application of different theories. So it's just really cool to see how different that was. And again, just such a culture shock. I don't know many of my peers that really spend that much time at textbooks in general. They'll go to lecture at best. But yeah, everyone is really just in the weeds. And I think hearing the fact that people will go through into their graduate level without stepping out of that was really interesting. And it was also fun to talk. We asked about like ChatGBT and that application in academia there. And it was interesting to hear that they kind of didn't seem to care. They were saying that basically the schools are in a lot of ways indifferent because their management of that varies so much. And that was, I think, really different from what I was expecting given how strict it seemed of the studying methods but um yeah again a big difference
Keller:
[10:17] from what we see in the u.s where there already are really strict rules on if you're caught using ai.
Brent:
[10:21] Yeah and then after the library we went and uh got dinner with the professor it was really cool to see because above like the dining common that we went to uh we there was like a private room and like waiters and normal staff that you would get at a restaurant where we got dinner with a bunch of the students and the professor as well and like an assistant professor too so uh they were shocked that we knew how to use chopsticks which was really entertaining for us uh but again food was amazing just the people had a great conversation uh and it was also interesting to see that the other students who came with us again they didn't really speak much during the whole time but we asked the professor afterwards and he's like oh yeah they know english they've listened to everything you've said so far it's just they're a little bit too shy to like actually practice it themselves yeah.
Keller:
[11:14] And i mean the dinner like hard to describe in words but it was yeah full professional quality i think went on for probably an hour and a half they just kept bringing up more and more things.
Brent:
[11:24] And like wine tea all the food like multiple rounds like the family style where
Brent:
[11:30] like there's like a spinning table in the middle yeah.
Keller:
[11:33] But it was yeah very yummy and then after that we went and checked out the lab that the students were working in and hung out there for about 30 minutes and it was really fun to one just put on the lab coats and see what they're actually working on and talk through some of the different projects and i feel like in our interactions with those students that was where they lit up the most like they were just so excited to show us what they were working on bring us to their little station of the lab.
Brent:
[11:56] Make us pose with it as if we were doing it too which we just we have no idea what we're doing there you.
Keller:
[12:01] Got to take out the different pipettes it.
Brent:
[12:02] Was just.
Keller:
[12:03] A really really fun experience and i think um a great way to wrap up that interaction.
Brent:
[12:07] Yeah and then after that point we ended up recording the actual podcast which you will now hear.
Interview Transcript (starting at 12:00)
Brent:
[0:01] Welcome, Professor Su Zhucheng. Thank you for coming on today.
Zhucheng:
[0:05] My pleasure.
Keller:
[0:06] We'd love to start off by hearing a little bit more about your background. What got you interested in studying tea in the first place, and how you ended up at Zhejiang Agricultural University?
Zhucheng:
[0:15] Okay, okay. Actually, I had some connection with tea science or tea technology college around 30 years ago, 30 years ago, for my bachelor's degree on tea science, okay? Master's degree is on the food science. PhD degree was focused on the tea industrial economy, economy. So actually, for all my working life, it's related to the tea. So I like it. I like it. And CFU, the John Agriculture and Forest University, is one major provincial university. and around 15 years ago the universities wanted to establish Tea Culture College and at that time, I moved my job from Zhejiang University to Zhejiang University.
Keller:
[1:43] To Zhejiang University.
Zhucheng:
[1:44] To Zhejiang University.
Keller:
[1:45] So you helped start the tea culture program here?
Zhucheng:
[1:48] You mean?
Keller:
[1:49] You helped to start create the tea culture program here?
Zhucheng:
[1:52] Right.
Brent:
[1:52] Yes.
Zhucheng:
[1:53] Yes, one member of the initial group.
Brent:
[2:00] Were you always the leader of the tea college here?
Zhucheng:
[2:04] Uh actually in term of academic yeah i'm the leader yeah in t-science in t-science not on t-culture okay yeah t-culture is is a little different from t-science.
Brent:
[2:18] So for like the western listeners it's the college studies.
Zhucheng:
[2:22] Two things t-culture.
Brent:
[2:24] And t-science correct.
Zhucheng:
[2:25] Right right So in this university, okay, in my colleges, my college is called tea science and tea culture college. So in this college, we have two majors. One is tea culture, another is tea science.
Brent:
[2:43] Yeah. So you're focusing on the tea science?
Zhucheng:
[2:48] Tea science. also had some knowledge about the tea culture. It means there are some connection with the two aspects.
Keller:
[2:58] And then for our Western audience, could you give some background on what that tea culture is in China?
Zhucheng:
[3:05] Oh, you know, tea culture in China has a long history. Usually we said 2000 years Yes, back to the original drinking of tea. And about the content of tea cultures, I think there are some aspects to express, okay, such as tea ceremony and tea healthy functions. And also, nowadays, drinking tea has become the behavior in the life day. So when some friends come here, yeah, firstly, having tea. So this is culture. Culture in China, you know, compared China with the West countries, very few moments when guests coming, coffee please, just tea please. So this is a culture, culture of our life.
Brent:
[4:35] And could you describe what the tea ceremony is? Because I don't know if people are familiar with that.
Zhucheng:
[4:41] You mean how many people are familiar with the tea ceremony?
Brent:
[4:45] Or what the ceremony is about, how it's performed, any insight into the tea ceremonies.
Zhucheng:
[4:53] This afternoon, have you experienced a tea ceremony?
Brent:
[4:56] We did, yes.
Zhucheng:
[4:58] Okay, this is one type of xiao.
Brent:
[5:03] Yeah.
Zhucheng:
[5:04] And also, there are some other type of, I call it performance, or some shoes. But from my point of view, also, this is also tea ceremony. How to blow in, how to taste in, how to judge in the whole. maybe i can call this the tea ceremony not not just for your for your watching, sometimes for your tasting for your experience experiencing, my my point of view is that.
Brent:
[5:49] Okay so you don't think it needs to be the formal tea like all the special pots like you you because today we did the tea powder and we made it foam up and we painted it. So you think the ceremonies go beyond just that type?
Zhucheng:
[6:08] Yeah. Some types for you enjoy.
Brent:
[6:12] Yeah.
Zhucheng:
[6:13] Okay. Maybe you don't have very close you know, close the, physical feeling but just watching watching from the watching you get some enjoyment, That's the one function of tea ceremony. Just, you said, tea powder and get some foam out.
Brent:
[6:45] Yeah.
Zhucheng:
[6:45] Then watch the color. Yeah, and so on, so on. Yeah, in this process, give you enjoyment.
Brent:
[6:56] Yeah, definitely.
Zhucheng:
[6:58] Yeah.
Keller:
[6:59] And, do you see the younger generation having a similar appreciation for tea or have you seen a shift in the way that tea is appreciated in the culture that goes behind tea with the new generation.
Zhucheng:
[7:15] No we have some, okay we have we have some you know take some, activities to spread the drink of tea and tell the young generation tea is a healthy beverage. No beverage. Of course, we have to be afraid of that some young generation like some other beverages. as a beverage but now this also we found that more and more young generation joined the tea love group.
Brent:
[8:10] Yeah, and for people who don't know what are the different types of Chinese teas because today we tried the six types could you briefly describe those six types Okay.
Zhucheng:
[8:26] Fundamentally, we have six categories of tea, based on the extent of oxidation, okay? First one, no oxidation, we call it green tea. Full oxidation or full fermented, we call it black tea. And another four categories between them. depending on the extent of oxidation or fermentation, such as semi-fermentation group we call Oolong tea. So basically, in China, we have six categories, and classification is based on the oxidation of polyphenol.
Keller:
[9:32] And so each type of the six teas can be made from the same leaf, correct?
Zhucheng:
[9:38] Yeah, actually, of course. The six varieties of tea are made from the tender leaf. Tender leaf including butter and some tender leaf, right? Tender leaf. Yes, and a different variety of tea requires different tenderness. For green tea, maybe more tender is better, but for Oolong tea, no, it's not. Oolong tea requires some mature tea. shoot shoot for green tea maybe one bad it's okay but for oolong tea, no oolong tea because the the the quality of oolong tea requirement yeah so for this kind of tea, nature you know nature nature leaves is better okay.
Brent:
[10:49] And we were talking earlier in the garden about how some plants can be used to make white tea, green tea, yellow tea. So the plant can be used to make different types of tea based on the processing, correct?
Zhucheng:
[11:09] Ah, okay. We have academic term called shootability of tea plant.
Brent:
[11:22] Shootability?
Zhucheng:
[11:22] For processing tea, right? Shootability, shootability. Sometimes maybe one plant, one variety of plant is suitable for producing some kinds of tea. And maybe some plants is suitable only for one.
Brent:
[11:44] Okay.
Zhucheng:
[11:45] For one categories.
Brent:
[11:48] Yeah.
Zhucheng:
[11:48] So this afternoon, when we go around the tea gardens, and in tea gardens, we have more than 10 plants. Some are suitable for green tea, white tea, oolong tea. But some are maybe only suitable for black tea or green tea or oolong tea. because of the, different chemical components of the plant.
Brent:
[12:29] Yeah.
Keller:
[12:31] And then for the quality of the tea, how is that determined? What are the factors that you look at to find out whether tea is a good tea or a bad tea?
Zhucheng:
[12:39] Okay, okay. Now in China, we have standards to judge the quality of tea. Usually, there are five factors for determining the quality of tea. One is the outer shape. Outer shape. The shape color and other something else such as it's tighter or it's losing or it's broken. it's flat or it's cooling all of combination, determines the shape this is one second also the other four, we called liquid quality other four we called it liquid quality first is the liquid color.
Zhucheng:
[13:51] What kind of color and how it's bright. Something like this. And the second aroma. Aloma. Aloma. Aloma. Less aroma or much aroma. And the type of aroma such as flower, fruit, and some baked smell is also okay. then the taste the taste factors taste strong bitter astringent sweet mellow and so on, and so on and the last factor is infused leaf well so sometimes many people ask infused leaf what does it mean it's just discarding we are discussing the infused leaf. Why? Why this factor is used also used to judge the tea quality? Because, infused leaf some actually abuse can tell us.
Zhucheng:
[15:07] What's wrong or what's better in process yeah infield live can tell us and help us to analyze, the processing technique is correct or not correct.
Brent:
[15:23] Yeah and then you said taste is the most important about 30 percent right and yes and then shape and aroma are both 25 percent right right right and then infused leaf the leaf after it's been brewed and the liquor quality 10 percent about 10 percent yeah so that's like how you go through and rank the give the weighting to the ranking Then.
Zhucheng:
[15:54] We will give each factor some score, maybe 8 or 90, and maybe 85. Then give the weight, then plus them together, get the total score. Then compare. Ah, which sample is better? Which sample is good? Which sample is bad?
Brent:
[16:29] Yeah.
Zhucheng:
[16:30] The total score. We can get total score. Understand?
Brent:
[16:35] And is that score...
Zhucheng:
[16:44] Yeah, it's okay.
Brent:
[16:45] Go on, go on. Would that type of score be used to rate the quality of a tea on the packaging? Because with wine, wine can be rated 98, 97, or they give it like a numerical rating out of 100. Are tea packages ever displaying the rating that you guys would give?
Zhucheng:
[17:07] Yeah, but could I repeat it your question?
Brent:
[17:10] So with wine?
Zhucheng:
[17:12] Yeah. they'll.
Brent:
[17:13] Give a numerical rating.
Zhucheng:
[17:14] To the tea would.
Brent:
[17:17] Or sorry they'll give the numerical rating to the wine would they ever use the numerical ratings for teas for like the consumer does that rating.
Zhucheng:
[17:30] That number does.
Brent:
[17:32] That get put on the packaging.
Zhucheng:
[17:33] Yeah to.
Brent:
[17:34] Show the consumer this is really high quality.
Zhucheng:
[17:36] Yeah does that occur mm-hmm sure okay sure and i think uh yeah there's a lot of the description no on the package on the packs uh i think the the information where we will tell you uh what kind of tea and uh what's the grid you know what's great and also where we are we'll tell you some information about the original locations, high mountains or the low mountains, and from which area, and even which brand. Yeah, tell all of this information. And then as a consumer, get the information and to judge before they taste it.
Keller:
[18:30] We talked about some of the cultural significances of tea what are some of the health benefits of tea what are some of the health benefits of drinking tea oh.
Zhucheng:
[18:42] So many benefits, and you know in tea, we have a lot of functional component right component such as D-polyphenol.
Zhucheng:
[19:02] The main part is catechin. Catechin helps you to.
Brent:
[19:12] Anti-oxidants.
Zhucheng:
[19:12] Anti-oxidants, no?
Keller:
[19:13] Anti-oxidants.
Zhucheng:
[19:16] And also antibacterial, right? Right? Catechins, fungations. And for caffeine, yeah, help you to refresh. Yeah. Right? Refresh. And maybe you can work in a long time. Working time. And the third main component we call thinning. Thinine is one kind of amino acid. And this kind of amino acid helps you to ease. Maybe you have some anxious, some anxious after intake. This extraction helps you ease.
Keller:
[20:06] That was theanine? Thinine.
Zhucheng:
[20:09] Yeah, but you know, it's very fascinating or very interesting. Caffeine, help you, exciting. But the singing helps you, it's a balance. Very interesting, balance.
Brent:
[20:23] And then have you seen any longevity benefits from drinking tea?
Zhucheng:
[20:29] From what, from clinical?
Brent:
[20:34] Yeah, like health span, like the mental longevity?
Zhucheng:
[20:40] Longevity yeah i think so i think the longevity is here huh yeah polyphenol can it has such function ah yeah yeah.
Keller:
[20:50] What are some of the ways that the health benefits from tea are being used in other kinds of products you know earlier at the lab we looked at some of the skin care different candies supplements supplements how are they you know using the science behind tea to make healthier just products for life?
Zhucheng:
[21:08] I think in two aspects the, tea materials such as tea extractions or tea powders could be used or could be applied. One is the, cosmic industry. Another one is the food industry such as candy, tea candy, tea noodle, right? Tea cakes. So the two aspects, two aspects are the major application of tea materials.
Brent:
[21:54] And what are for the cosmetics, why put tea in the lotion or the makeup? What does the tea add?
Zhucheng:
[22:03] Tea add?
Brent:
[22:04] When you put the powder, the tea powder into the cream, the lotion, what does that do?
Zhucheng:
[22:14] There's some techniques there.
Brent:
[22:16] Sure.
Zhucheng:
[22:17] Yeah, techniques there. What? How are you? How are you? How are you? How are you? Nanoparticles. Nanoparticles. okay to summarize then I think in this way the T-polyphenol could be protected not easily be oxidated right
Zhucheng:
[22:51] so then in this way can preserve food ice cream a long time.
Keller:
[22:58] And for you what's the most exciting new kind of merger technology with tea that you guys are working on? Like of the cosmetics or of the food science applications, which one is your favorite or most interesting?
Zhucheng:
[23:13] Ah, we have done a lot of work. Of course, for me, earlier, I focused on the tea processing, how to get high-quality tea. But in these years, we focus on some applications uh, Yeah, we have done a lot of work in many aspects, many aspects, and then this afternoon, I will show you some products, and also we are developing, giving some new products, new products, and maybe next year, if you come here, you will see a lot of the developed products by our group, by CAFU, T-Science Group, right? right yeah because you.
Brent:
[24:11] Guys showed us the presentation you have 20 patents you're publishing like over 50 papers.
Zhucheng:
[24:16] A lot of publications yeah and a lot of product and also yeah i have to mention to you that we have a lot of partner outside of the universities yeah company enterprise factory yeah and workshop outside yeah.
Brent:
[24:34] Because uh one of those you were infusing the matcha powder into the baked goods, correct? What does adding matcha to the baked goods do?
Zhucheng:
[24:46] Matcha?
Brent:
[24:47] Matcha. The tea powder?
Zhucheng:
[24:49] Matcha, mocha.
Brent:
[24:50] Tea powder. Yeah.
Zhucheng:
[24:51] Tea powder, you mean?
Brent:
[24:52] Why do they want to add it to the baked?
Zhucheng:
[24:55] Oh, that's the second you ask this question. Yeah. I think maybe the first of all, the foremost, I think is the taste. When you have the taste of cake or something, then maybe with added mocha, you enjoy tea, smell, taste together, right?
Brent:
[25:33] Yeah.
Zhucheng:
[25:34] Okay, that's the first, I think, requirement. The second is that mocha, tea powder, can improve the food color, right? For the color. You know, mocha is green. Green. And I think... Yeah, yeah, yeah, yeah, yeah, make them have some special color, green or something else. The third one is that, you know, tea has a lot of anti-oxidation component. This component can help the food with long, with long, I mean, with long, the shelf life.
Brent:
[26:30] Yeah, right. Like preserve the food.
Zhucheng:
[26:32] Yeah, can preserve a little long.
Keller:
[26:36] In some of those products even the undergraduates get to work on those product developments right, yeah you talk a little bit about like the uniqueness of that the partnerships with industry and how important that is for the program like how useful it is to have these partnerships with these different companies for a lot of you work on products but also teaching students.
Zhucheng:
[26:59] You mean? Oh, oh, oh. We have a lot of practice class for students. And some practice in factory or in some company. We have the four capacity classes. some of them they should go outside to take the practice practice classes or practice lessons you alright?
Brent:
[27:37] Yeah, very good thank you so much welcome.
Zhucheng:
[27:44] Also thank all of you coming to ZAFU.
Brent:
[27:49] It's been a lot of fun being here Okay.
Zhucheng:
[27:52] And look forward to meeting you again in the FU.
Brent:
[27:57] Yes.
Keller:
[27:58] Thank you. Cheers, Chef.