茶艺学院是一所致力于茶文化的推广和研究的机构。我们相信茶是一种古老而迷人的饮料，可以为人们的生活带来许多好处。我们的使命是通过教育和体验让更多的人了解茶文化。
我们的课程
我们提供各种茶艺课程，适合所有水平的人。我们的课程涵盖以下主题：
- 茶的历史和文化
- 茶的种类和制作方法
- 茶的品鉴和鉴赏
- 茶道礼仪
- 茶与健康
我们的设施
我们拥有现代化的设施，包括：
- 一个茶室，用于举办茶道和品鉴会
- 一个图书馆，馆藏有丰富的茶文化书籍和杂志
- 一个茶叶商店，提供各种各样的茶叶和茶具
我们的团队
我们的团队由经验丰富的茶艺师和学者组成。我们热衷于茶文化，并致力于分享我们的知识和经验。
我们的活动
我们定期举办各种活动，包括：
- 茶道讲座和示范
- 茶叶品鉴会
- 茶文化之旅
- 茶艺比赛
如何加入我们
如果您有兴趣了解更多关于茶艺学院的信息，请访问我们的网站或联系我们。
联系我们
地址： 123 茶艺街
电话： 123-456-7890
邮箱： info@teacademy.com
网站： www.teacademy.com
茶壶，泡茶步骤英文简介
泡茶的步骤:(Essential steps )冲泡方法 绿茶的冲泡，相比于乌龙茶，程序非常简单。 根据条索的紧结程度，应分 为两种。 然而，无论使用何种方法，第一步均需烫杯，以利茶叶色香味的 发挥。 (The method of brewing tea leaves, compared to oolong tea, the process is very simple. According to the tightening of the cable concluded, should be divided into two categories. However, no matter what method, the first step required hot cup of tea for the benefit of color, flavor and play. )1 外形紧结重实的茶 1) 烫杯之后，先将合适温度的水冲入杯中，然后取茶投入，不加盖。 此时茶叶徐徐下沉，干茶吸收水分，叶片展开，现出芽叶的生叶本色，芽 似枪叶如旗；汤面水汽夹着茶香缕缕上升，如云蒸霞蔚。 如碧螺春，此时 则似雪花飞舞，叶底成朵，鲜嫩如生。 叶落之美，有“春染海底”之誉。 2) 一段时间之后，茶汤凉至适口，即可品茶。 此乃一泡。 茶叶评审中，以5分钟为标准，茶汤饮用和闻香的温度均为45－55C。 若高 于60C，则烫嘴也烫鼻；低于40C，香气较低沉，味较涩。 这个时间不易控制。 如用玻璃杯，我一般用手握杯子，感觉温度合适即饮； 如用盖碗，则稍稍倒出一点茶汤至手背以查其温度。 完全依靠经验，所以 实践是最重要的。 3)第一泡的茶汤，尚余三分之一，则可续水。 此乃二泡。 如若茶叶肥壮的茶，二泡茶汤正浓，饮后舌本回甘，齿颊生香，余味无穷。 饮至三泡，则一般茶味已淡。 此种冲泡方法，除碧螺春外，同样适合于平水珠茶、涌溪火青、都匀毛尖、 君山银针、庐山云雾等较紧结的茶。 2 条索松展的茶 这些茶，如采用上述方法，则茶叶浮于汤面，不易浸泡下沉。 应采用如下 方法： 1) 烫杯后，取茶入杯。 此时较高的杯温已隐隐烘出茶香。 2) 冲入适温的水，至杯容量三分之一（也可少一些，但需覆盖茶叶） 此时需注意的是注水方法。 茶艺馆中，普遍是直接将水冲击茶叶，我认为 这种方法不妥。 这种茶本身比较舒展，无需利用水的冲力，反而易烫伤嫩 叶。 我采用的方法是，如用玻璃杯，则沿杯边注水，盖碗则将盖子反过来 贴在茶杯的一边，将水注入盖子，使其沿杯边而下。 然后微微摇晃茶杯， 使茶叶充分浸润。 此时茶香高郁，不能品饮，然恰是闻香最好时候。 3) 稍停约两分钟，待干茶吸水伸展，再冲水至满。 冲水方法如前。 此时茶叶或徘徊飘舞，或游移于沉浮之间，别具茶趣。 4) 其它步骤，皆与紧结茶相同。 合适这种方法的，有六安瓜片、黄山毛峰、太平猴魁、舒城兰花等。 有些 条索不是特别紧结亦非特别松展的茶，两种方法均可，也是各人的习惯而已。 科学的泡茶讲究三素：一、投茶量；不同的茶，不同的泡茶器皿投茶量也不相同；基本上六大基本茶类中的绿茶、红茶、黑茶、黄茶、白茶投茶量在容器水容量的2%~3%。 如获至宝100ml的盖碗，投茶量仅需求2~3克；二、水温；不同的茶所需温度略有不同：总的来说分不发酵和发酵茶两类，发酵茶的水温高于不发酵的茶，绿茶是不发酵茶，它的水温为65℃~75℃之间；而红茶、黑茶、乌龙茶的水温则为全沸水，特别是云南地区海拨高，沸点低，一定要涨透（但也不能过熟）才能激发出茶的香、韵、味；三、浸泡时间；浸泡时间，长了苦涩并且可能将茶中不好的物质如农残量浸泡出来；短了淡薄无味；同时与投茶量、水温有恰当的比值，如投茶量高，浸泡时间短；反之时间则增加。 所以三要素是喝到一杯好茶的基本条件。 科学饮茶则以健康为中心。 所以略有禁忌。 有九不饮：一、不饮时新茶（才制成不足月的茶）；二、不饮异味茶（贮藏不当，制作不良）；三、不饮头遍茶（一些等级低的茶需洗茶）； 四、不饮隔夜茶；五、不饮空腹茶；六、不饮过度茶；七、不饮过热茶；八、不饮醉后茶；九、不宜用保温瓶沏茶。 1. 煮茶法 直接将茶放在釜中熟煮，是我国唐代以前最普遍的饮茶法。 其过程陆羽在《茶经》中已详加介绍。 大体说，首先要将饼茶研碎待用。 然后开始煮水。 以精选佳水置釜中，以炭火烧开。 但不能全沸，加入茶末。 茶与水交融，二沸时出现沫饽，沫为细小茶花，饽为大花，皆为茶之精华。 此时将沫饽杓出，置熟盂之中，以备用。 继续烧煮，茶与水进一步融合，波滚浪涌，称为三沸。 此时将二沸时盛出之沫饽浇烹茶的水与茶，视人数多寡而严格量入。 茶汤煮好，均匀的斟入各人碗中，包含雨露均施，同分甘苦之意。 2. 点茶法 此法即宋代斗茶所用，茶人自吃亦用此法。 这时不再直接将茶熟煮，而是先将饼茶碾碎，置碗中待用。 以釜烧水，微沸初漾时即冲点碗。 但茶末与水亦同样需要交融一体。 于是发明一种工具，称为“茶筅”。 茶筅是打茶的工具，有金、银、铁制，大部分用竹制，文人美其名曰“搅茶公子”。 水冲放茶碗中，需以茶筅拼命用力打击，这时水乳交融，浙起沫饽，潘潘然如堆云积雪。 茶的优劣，以饽沫出现是否快，水纹露出否慢来评定。 沫饽洁白，水脚晚露而不散者为上。 因茶乳融合，水质浓稠，饮下去盏中胶着不干，自然称为“咬盏”。 毛茶法 即在茶中加入干果，直接以熟水点泡，饮茶食果。 茶人自制茶，自采果，别具佳趣。 点花茶法 为明代朱权等所创。 将梅花、桂花、茉莉花等蓓蕾数枚直接与末茶同置碗中，热茶水气蒸腾，使茶汤催花绽放，既观花开美景，又嗅花香、茶香。 色、午味同时享用，美不胜收。 泡茶法 此法时清以至现代，为民间广泛使用，自然为人熟知。 不过，中国各地泡茶之法高精亦大有区别。 由于现代茶的品种五彩缤纷，红茶、绿茶、花茶，冲泡方法皆不尽相同。 大体说，以发茶味，显其色，不失其香为要旨。 浓淡亦随各地所好。 近年来宾馆多用袋装泡茶，发味快，而又避免渣叶入口，也是一种创造。 饮休既是精神活动，也是物质活动。 所以茶艺亦不可墨守成规，以为只有繁器古法为美。 但无论如何变，总要不失茶的要义，即健康、友信、美韵。 因此，只要在健康思想的指导下，作些改进是应该的。 当代生活节律不断变化，饮茶之法也该越变越合理。 法简易行，但过简通俗读物是韵味佳趣。 古法不易大众化，但对现代工业社会过于紧张的生活，却是种很好的调节。 所以，发掘古代茶艺，使再现异彩，也是极重要的工作。 据说福州茶艺馆已恢复斗茶法，使沫饽、重华再观，实在是一雅举。 谈饮法，不仅讲如何烹制茶汤，还要讲如何“分茶”。 唐代以釜煮茶汤，汤熟后以瓢分茶，通常一釜之茶分五碗，分时沫饽要均。 宋代用点茶法，可以一碗一碗的点；也可以用大汤钵，大茶筅，一次点就，然后分茶，分茶准则同于唐代。 明清以后，直接冲泡为多，壶成为得要茶肯。 自泡自吃的小壶固然不光，但更我的是起码能斟四、五碗的茶壶。 所以，这种壶叫作“茶娘式”，而茶杯又称“茶子。 五杯至十几杯巡注几周不停不撒，民间称为“关公跑城”。 技术稍差难以环注的也要巡杯，但需一点一提，也是几次才均匀茶汤于各碗，引谓“韩信点兵”。 泡茶掌握茶水比例 总觉得在家喝茶与在茶馆里喝滋味不同，探究原因，我以前总归结为家中和茶馆环境、氛围不同，因而导致心情不同，从而影响口腔里、舌尖上的滋味，但最近一位专业人士相告，其实这最大的原因很可能是沏茶时不同的茶水比例所致。 泡茶有很多讲究，不同的地方泡茶的方法虽有不同，但基本要求是一样的。 为了使茶叶的色、香、味充分地冲泡出来，使茶叶的营养成分尽量地被饮茶者利用，其中应注意茶、水的比例。 一般来说，茶、水的比例随茶叶的种类及嗜茶者情况等有所不同。 嫩茶、高档茶用量可少一点，粗茶应多放一点，乌龙茶、普洱茶等的用量也应多一点。 对嗜茶者，一般红、绿茶的茶、水比例为1：50至1：80，即茶叶若放3克，沸水应冲150至240毫升；对于一般饮茶的人，茶与水的比例可为1：80至1：100。 喝乌龙茶者，茶叶用量应增加，茶与水的比例以1：30为宜。 家庭中常用的白瓷杯，每杯可投茶叶3克冲开水250毫升；一般的玻璃杯，每杯可投放茶2克，冲开水150毫升。 (Guitar a tight re-shape the tea is a) hot cup after the first suitable temperature pouring into the water, then take tea inputs, not stamping. At this time slowly sinking tea, tea absorb moisture, leaves start of the Bud-Leaf emerged leaf coloration, the gun shoots like Ye flags; boil water vapor, carrying the theme continuously rising clouds steamed Xia Wei. If Biluochun, this time it may snowflakes danced in the wind, infused into dried, fresh, such as health. Fallen beauty, with Spring Harbor reputation. 2) for a period of time, the tea cool to palatability can Tea. This is a bubble. Tea accreditation to five minutes for the standard, the tea drinking and smells are the temperature 45-55C. If higher than 60 C, also scalding hot mouth nose; Below 40 C, compared with low aroma and taste more tart. This time not easily controlled. As the glass, I generally use with a cup, I feel that the appropriate temperatures drink; As the vessels, is slightly pours tea from 1:00 to the back of the hand to check its temperature. Completely rely on experience, so practice is the most important. 3) first brewed tea, and the remaining third can be added water. This is two foam. If the tea buds of tea, two tea and soup is thick, tongue after drinking the back Gansu, cheek teeth aroma, taste endless. Drink three to bubble, then usually have short with tea flavor. Such methods of brewing, with the exception of Biluochun, the same level droplets of water suitable for tea, the Green Bay Creek fire, Duyun Maojian, Junshan acupuncture needle. Lushan cloud relatively tight junction tea. 2 Suosong Show Cha Cha these, such as the above-mentioned method, tea leaves floating on noodles and difficult to soak sink. Should be used as follows : a) hot cup later, the tea-cup. At this time the Cup high temperature drying out already faint fragrance. 2) CO2 into the water, the capacity to Cup third (also a bit less. subject to the coverage of tea) at this time is to be noted injection method. Gallery, it is generally a direct impact on water for tea, I think is wrong with this method. The tea itself more stretch without the use of the water pounding, but easy to burn leaves. I, the method used was that if glass, along the edge injection Cup, covered lid, in turn, will be affixed to the side of the cup. water will be injected into the lid off, so along Cup side down. Then slightly shaking teacup, tea full invasion. At this point elegant high Yu, goods can not drink, but it seemed to be the best time smells. 3) Pause about two minutes and be extended tea water, then flushed to the full. Flushing methods as before. At this point the middle of tea or wandering, or hangs on the ups and downs between the special tea Original. 4) other steps to do with the same tight Guitar tea. This method suitable, Luan GUAPIAN, Huangshan Maofeng Taiping monkey Quebec, Shucheng orchids. Some of the cable is not especially tight Guitar nor development of the special-tea, both methods can be, but also for their habit of it. Science superb stresses three factors : a vote tea; Different tea, the tea utensils different cast from the same amount of tea; Six basic basically the green tea, black tea, black tea, yellow tea, white tea for tea in the volume of containers of water capacity 2% ~ 3%. 100 ml of highly prized features, investment demand for tea mere 2 ~ 3 grams; Two, the water temperature; Cha different temperature requirements slightly different : Overall non-fermented and fermented tea two categories, fermented tea, the water temperature is not higher than the fermentation of the tea, green tea is not fermented, The water temperature of 65 ° C to 75 ° C; and black tea, black tea, oolong tea water temperature of boiling water for all, Yunnan in particular areas of high altitude, low boiling point, we must rise through (but not too ripe) can stimulate the tea incense and rhyme, taste; 3, soaking time; soaking time, a long and bitter tea may be bad substances such as agricultural residues were soaking up the volume; Short of weak and tasteless; Meanwhile the volume of tea with the cast, the water temperature is appropriate ratio, such as high tea vote, the soaking time is short; Instead time increased. So three elements to drink a cup of good tea is the basic condition. Tea while health science center. So slightly taboo. Nine drink : one, not to drink when new tea (complete lack of tea); 2, drink tea smell (improper storage, Making bad); 3, drink tea first times (some of the low grade needed washing Cha Cha); 4, drink Geyecha; 5. Fasting not drink tea; 6, excessive drinking tea; 7, drink tea overheating; 8, drink tea When they are drunk; 9. it is not appropriate to use thermos make tea. 1. Direct tea on the tea kettle cooked cooking, and the Tang Dynasty of Chinas previous most common method of drinking tea. Lu Yu in the process of tea has been introduced in detail. Generally speaking, starting cake and smashed inactive. Then they start the production of hot water. Featured water to good home Kettle, a charcoal fire boil. But not all boil joined Powder. Blending Tea and water, boil two biscuit appeared Mo, Mo smaller Camellia, to a large cake, tea, which were the essence. Mo biscuit now will scoop out that home cooked cup, a reserve. Continue cooking, tea and water further integration rolling wave surge, as three boil. At this point will boil two to pay Mo Sheng biscuit pouring cooking water with the tea, depending on the size and amount of income strict. Tea shop, uniform fills into each bowl, including all facilities and rain, with the same score stand up. 2. Tea point that the law Song bucket used tea, tea since eating also tried to use this method. At this time no longer directly tea cooked cooking, but first pulverize tea cake, home bowl inactive. A kettle boiling water, boil-in early ripples when rushed point Bowl. Powder and water but also embrace the need for integration. Therefore invented a tool called tea bamboo brush for utensils. Cha Cha bamboo brush for utensils is a tool to fight, gold, silver, iron, most with bamboo and scholarly euphemistically called spoil the tea son. Dry up teacup, a tea bamboo brush for utensils needed desperately hard blow, this time in harmony, Zhejiang starting Mo biscuit, Bobo natural cloud as snow pile. The merits of tea, biscuit Mo about whether to fast, not slow veins exposed to assess. Mo white cake, water leaked late feet were on leave. By the integration of milk tea, water stiffness, the lights go on drinking were apparent quits, and known as the bite lamp. Law leaves in tea by adding dried fruit, cooked directly to the water point bubble, fresh fruit tea. Cha Cha were made from fruit picking, good special interest. Point scented tea law right Ming Zhu created. Will flower, osmanthus, jasmine bud several other directly with the end of the tea bowl with the home, hot gas transpiration tea, tea flowering shine, Mayfair both concept flowers, sniffed Flower, the fragrance. Color and flavor to enjoy afternoon provisions. Tea law when the law - and the contemporary, for civil use, natural familiar. However, the Chinese tea around the high-precision methods of considerable distinction. Since modern varieties of colorful tea, black tea, green tea, scented tea, brewing method will vary. Generally speaking, a hair with tea flavor, color display their deference to the thrust of its fragrance. Bias can also try to get around. Hotels in recent years with more than 10,000 tea, the taste fast, and avoid slag imported leaf, as well as the creation of a. Drink off both spiritual activities, as well as material and activities. So tea is not an option that only prosperity for the traditional method of the United States. But in any case change, they want to retain the essence of tea, that is healthy, friendly letter, the U.S. Classics. Therefore, as long as the health of the guide, to make some improvements should be. Contemporary rhythm of life evolving, tea law of the marches also reasonable. Simple OK, but the simple flavor of popular literature is good Original. Popularization of the traditional method is not easy, but for a modern industrial society is too tense life, but it is such a good adjustment. So, explore the ancient art, reproduction splendor, but also a very important work. Fuzhou Gallery has reportedly resumed fighting tea, biscuit Mo, Chung Wa another look, it is a Blair held. Tan Yin, not only stresses how cooking tea, but also stresses how at the tea. Tang to soup kettle tea, soup cooked to mark the 19th minutes after tea, usually a tea-kettles Wu Wan, TDM Mo cake to all. Song Cha spend, the bowl can bowl; Can also use the large soup bowl, tea bamboo brush for utensils, one point and then at tea at the same criteria for tea in the Tang Dynasty. Ming and Qing Dynasties, brewing more directly, as in the pot of tea is willing to. Since the bubble since eating is not just a small pot, but the more I was able to pour at least four, Wu Wan teapot. Therefore, the pot called tea master, and the cup known as tea son. 5 cup to a dozen patrol Cup Note weeks not kept spreading, civil called Guan Gong running City. technical word to the Central Note also patrol Cup, but need 1.1 mention Uniformity is also several times before in the tea bowl, primer called Han soldiers. tea and tea master proportion feel at home drinking tea in teahouses and drink taste different, inquiring, I had after all became family and teahouse environment, atmosphere, the resulting feeling different, thus affect the mouth, apical the taste, but recently a professional who told us, In fact, the biggest reason is probably make tea at the tea due proportion. Many stress tea, different from the tea-making method has different, but the basic requirement is the same. In order to make the color of tea, incense and full flavor out of brewing, the nutritional content of tea as being the use of tea, which should pay attention to the tea water ratio. In general, tea, water with the proportion of the types of tea and tea were Aeromonas conditions vary. Tenderness tea, high tea consumption may be a little less, crude should put in more tea, oolong tea, Puer the dosage should be a bit more. Academy of tea and generally red, green teas, the water ratio of 1 : 50 to 1:80. If tea is up 3 grams of boiling water should be -- 150 to 240 ml; To the ordinary people of tea, Tea and water to a ratio : 80 to 1:1. drinking oolong tea, tea consumption should increase, Tea and water ratio 1 : 30 suitable. The family used white porcelain cup, a cup of tea may take three grams of salt water 250 ml; General glass, which can be put into a cup of tea two grams, 150 milliliters of salt water.)
引诱茶尺蠖天敌寄生蜂的茶树挥发物的分离与鉴定
引诱茶尺蠖天敌寄生蜂的茶树挥发物的分离与鉴定 (1)摘要采用Tenax GC动态吸附法对茶树-茶尺蠖Ectropis obliqua (Prout)-单白绵绒茧蜂Apanteles sp.三重营养关系中茶树的新梢挥发性化合物进行了捕集，经GC、GC-MS鉴定结果表明，不同来源的挥发物的组成和数量是不同的，完整茶树新梢(IS)的挥发物有11种组份；机械损伤新梢(MDS)的挥发物有13种组份；茶树-茶尺蠖取食复合体(PHC)的挥发物有15种组份，而用经典的SDE法获得的新梢精油有13种组份，4种挥发物数量的大小顺序为SDEMDSPHCIS。 生物测定结果表明，无气味经历的雌单白绵绒茧蜂对IS和MDS的气味的选择作用无统计上的显著性，对机械损伤新梢+幼虫口腔分泌物(MDS+Reg), 幼虫取食损伤(LDS)和PHC的气味有较强的偏好选择性。 关键词茶树，茶尺蠖，单白绵绒茧蜂，三重营养，挥发物ISOLATION AND IDENTIFICATION OF TEA PLANT VOLATILES ATTRACTIVE TO TEA GEOMETRID PARASITOIDSXu NingChen ZongmaoYou Xiaoqing(Tea Research Institute, Chinese Academy of Agricultural Sciences， Hangzhou)AbstractThe volatiles emitted from the various treated tea shoots were dynamically entrapped by Tenax GC and identified by GC and GC-MS. Results showed that the volatiles emitted from various treated tea shoots differed in composition and relative contents. Volatile emitted from intact tea shoots (IS) was composed of a blend of 11 components; while volatile emitted from mechanically damaged tea shoots (MDS) was a blend of 13 components and volatile from plant host feeding complex (PHC) was a blend of 15 components. Volatile extracted from tea shoots by SDE method was identified to be a blend of 13 components. The order of relative contents from above treatments is SDEMDSPHCIS. Y-tube olfactometer bioassay results showed that inexperienced female wasps had no preference to volatiles emitted from IS and MDS over clean air (control) statistically, while strong preference to volatiles emitted from MDS+Reg, LDS, and PHC over control was wordstea plant, tea geometrid, Apanteles sp., tritrophic system, volatile植物的气味在植食昆虫和天敌昆虫的生境定位、寄生或捕食行为中起着重要的作用［1～2］。 一般情况下,植食昆虫往往只取食分类地位上接近的寄主植物［2］。 除视觉反应外，寄主植物的气味为植食昆虫确定寄主身份的主要感官刺激物，它可使处于寄主搜索、取食和产卵过程中的植食昆虫产生种种行为反应［3］。 与植食昆虫相比，天敌所面临的气味来源更加多样，启动天敌昆虫嗅觉反应的挥发性物质可能起源于寄主植物、寄主昆虫或两者的有机结合［4］，所以探明不同来源挥发物的组成是研究三级营养关系化学通讯的先决条件。 在搜寻寄主的过程中，寄生蜂要利用各种各样的与寄主相联系的视觉或嗅觉指示信息才能找到寄主并完成寄生过程。 在天敌所处的生境中，能释放挥发物的味源很多，由植物或寄主(丝、粪便、蜕、蛹、卵块)发出的挥发物往往对寄生蜂的成功寄生起到决定作用。 从挥发物的量上看，植物型挥发物挥发量多，持续时间长，作用距离大；而寄主型挥发物挥发量少，持续时间短，作用距离小［4］。 对于一个进行寄主搜寻的寄生蜂来说，如何利用挥发物提供的信息就成为成功寄生的关键所在。 本研究采用吸附剂的方法动态捕集茶树-茶尺蠖Ectropis obliqua (Prout)-茶尺蠖天敌绒茧蜂Apanteles sp.三重营养关系中的植源性的挥发
新泽西州大学的州立大学
新泽西城市大学（New Jersey City University）罗格斯大学（Rutgers, the State University of New Jersey）罗格斯大学新布朗斯维克分校（New Brunswick）罗格斯大学纽华克分校(Newark)罗格斯大学翠顿分校(Camden)新泽西理工学院(New Jersey Institute of Technology)草堡学院（Glassboro）泽西市学院（Jersey City）肯恩大学（Kean College of New Jersey）蒙特克莱尔学院（Montclair）瑞曼波学院（Ramapo）史塔克顿学院（Stockton）翠顿学院（Trenton）威廉·佩特森学院(William Paterson）私立大学杜尔大学（Drew University）费尔里·狄金生大学（Fairleigh Dickinson University）普林斯顿大学（Princeton University）莱德学院（Rider College）西东大学 (Seton Hall University)史蒂芬斯理工学院（Stevens Institute of Technology）纽泽西世纪学院（Centenary College）教育部认可的美国新泽西州(New Jersey)大学名单Academy of Computer Careers (Hammonton)American Business Academy (Hackensack)The Artistic Academy of Hair Design (Morris Plains)Assumption College for Sisters (Mendham)Atlantic Cape Community College (Mays Landing)Atlantic County Vocational School (Mays Landing)Berdan Institute (Totowa)Bergen Community College (Paramus)Bergen County Technical Schools (Hackensack)Berkeley College (West Paterson)Berlitz Language Centers (Princeton)Best Care Training Institute (East Orange)Beth Medrash Govoha (Lakewood)Bloomfield College (Bloomfield)Brick Computer Science Institute (Brick)Brookdale Community College (Lincroft)Burlington County College (Pemberton)Business Training Institute (Rochelle Park)Caldwell College (Caldwell)Camden County College (Blackwood)Capri Institute of Hair Design (Bricktown)Capri Institute of Hair Design (Clifton)Capri Institute of Hair Design (Kenilworth)Capri Institute of Hair Design (Paramus)Capri Institute of Hair Design (Succasunna)Centenary College (Hackettstown)Central Career Schools (South Plainfield)Chubb Institute (Cherry Hill)The Chubb Institute (Jersey City)The Chubb Institute (North Brunswick)The Chubb Institute (Parsippany)Cittone Institute (Edison)Cittone Institute (Mt. 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Mitchell Hartman & Associates, Inc. (Wayne)General Technical Institute (Linden)Georgian Court College (Lakewood)Gibbs College (Montclair)Gloucester County College (Sewell)Harris School of Business (Cherry Hill)Harrison Career Institute (Clifton)Harrison Career Institute (Delran)Harrison Career Institute (Deptford)Harrison Career Institute (Ewing)Harrison Career Institute (Jersey City)Harrison Career Institute (Oakhurst)Harrison Career Institute (South Orange)Harrison Career Institute (Vineland)Health Careers Center of Mercer County Technical Schools (Trenton)Healthcare Training Institute (Union)Helma Institute of Massage Therapy (Saddle Brook)HoHoKus School of Business and Medical Sciences (Ramsey)Hudson County Community College (Jersey City)Hudson Electrical Institute, Inc. 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