CORE.02 Tea Enhancements and Grading Systems
Building on the foundation material of CORE.01 and understanding how a single plant can create hundreds of kinds of tea, we will explore the post-manufacturing processes such as baking, aging, blending, flavoring, and more. In the second section of this fundamental class we will sort through the alphabet soup of tea grading systems and look at the meaning and methods used for grading tea used in China, India, Sri Lanka, Japan, and Taiwan. The last section will focus on the sensory evaluation of teas that have received post-manufacturing processes.
By the end of this course you will be able to:
- Name and describe six post-manufacturing processes used in the tea industry.
- Describe the difference between blending, flavoring and scenting.
- Define and differentiate decaffeinated and caffeine-free teas.
- Understand the impact of flavoring and decaffeination on labeling.
- Understand and describe the various grading and naming systems used in the tea industry.
- Understand the hygroscopic nature of tea and its impact on packaging, storing and other processes.
You Will Receive:
3 weeks (plus one week grace period to submit assignments and complete any tests.)
- Tea Enhancements and Grading Systems
- Your Instructor
- Part One: But First, Packaging and Storing
- Part Two – Six Post-Manufacturing Processes
- CORE.02 Assignment 1.1
- Week 1 Classroom Assignment
- End of Week 1 Quiz
- Part One – The Quality of Tea
- Part Two – Grading Systems Used Today
- CORE.02 Assignment 2.1
- Week 2 Classroom Assignment
- End of Week 2 Quiz
- Sensory Evaluation and Professional Tea Cupping
- CORE.02 Cupping Exercise
- Week 3 Classroom Assignment
- Final Exam
May 2018 class: Registration runs March 26 through April 30. Session is open May 7 through June 3.
June 2018 class: Registration runs May 1 through May 28. Session is open June 4 through July 1
July 2018 class: Registration runs May 29 through June 25. Session is open July 2 through July 29.
August 2018 class: Registration runs June 26 through July 30. Session is open August 6 through September 2.
September 2018 class: Registration runs July 31 through August 27. Session is open September 3 through September 30.
October 2018 class: Registration runs August 28 through September 24. Session is open October 1 through October 28.
November 2018 class: Registration runs September 25 through October 29. Session is open November 5 through December 2.
Jasmine OliverMay 08, 2018
Such great material! I love the new UI, I think it is more user friendly, and I love the additional resources to read. I don't feel as if there was a big interruption this month, so that was good. Keep up the good work!
Ruth KunakhovichMay 08, 2018
Very useful information and made me venture outside my knowledge and comfort zone in trying and considering enhanced teas.
Keri SwabyJan 17, 2018
I found lots of interresting information in this course. I was always confused in tea gradind, but now I know more about it. Also the post-manufacturing processes. I know most of them, but Aging is something new for me. Many thanks for it! :-)
Petra NaplavovaOct 21, 2017
Another wonderful course from WTA and Donna! This built so nicely upon the foundation of Core.01. I'm very much looking forward to the next courses!
Kelly McCormickSep 03, 2017
This CORE class was amazing! Thank you for providing more information regarding the six post production processes and grading styles.
Kimberly RichardsonAug 27, 2017
This course was an eye opener! Proof that tea cupping is our most essential skill as professionals.
Terri AllmonAug 24, 2017
Excellent course and good teaching program methodology by instructor Donna Fellman.
Ulises GonzalezJul 30, 2017
Incredibly helpful to know the exact processes and different types of post-manufacturing modifications that can be made to the leaf. Cupping continues to be an enjoyable exercise and one of my favorite aspect of these courses.
Thomas RossiJul 26, 2017
I loved how in depth the information is. I have a lot to still learn to "stick" in my brain, but I have really enjoyed learning about all of the different post manufacturing processes. This is what I am truly interested in when it comes to teas.
Susan PetersJul 25, 2017
Great course! It was very informative and provided quality information that will help in building a tea business.
Mary CasslerJun 25, 2017
This course did a great job at exploring post-manufacturing processes, grading systems, and cupping practices. Thank you for the experience.
Alex AhearnMay 11, 2017
Excellent Course and love the different cupping assignments especially the blending assignment.
James FahrnyApr 02, 2017
This course gave a nicely detailed education on the grading of tea. This course helped enhance my knowledge in this area. Thank you!!
Kathleen EdingerApr 01, 2017
Very good information in this course. I really enjoyed this and now realize that making tea in an art and a science in different ways. I didn't fully appreciate the complexity!
James EdingerApr 01, 2017
Hi there Another great class - thanks so much for the opportunity!
M Renée FulsomMar 05, 2017
Again very solid, engaging, useful information for both the tea enthusiast and the tea professional, clearing up many misconceptions in the industry with clear concise knowledge
Dylan SmithFeb 26, 2017
Very informative course. I particularly enjoyed the blending cupping exercises in this course.
Tina YoungJan 29, 2017
Great info and practical applications to learn beyond just taste.
Lori DiverseyDec 02, 2016
Two of the most interesting parts of this course was learning about "hygroscopy" and getting the opportunity to first learn about and then blend a few teas and then cup/compare them. It was fun!
Carrie MakaiSep 30, 2016
Once again, I learned a lot - especially about the post manufacturing processes.
Judi SlackAug 29, 2016
Really feel we are starting to get into the large subject of tea. Have definitely recognised the value of cupping & that it's important to practice it often.
Simone AdamsonJul 25, 2016
Enjoyed reading and learning about the detail of the differences and category of tea. So much more to learn.
Nicholas ParsonsMay 27, 2016
Loved the details in this course. Grading gives me another perspective altogether now.
Naiya MehtaMay 27, 2016
Very informative course, and excellent classroom exercises for Week 3.
Matthew WallaceApr 24, 2016
I learned so much about tea enhancements and systems with this course. Thanks for offering it!
Georgia RaynaApr 23, 2016
Grading systems will, I think, always be a bit of a pain in the tea world. Always useful to revisit all of the different ways tea is evaluated.
David PasiekaMar 28, 2016
A lot of information was provided and presented in a way that was easy to retain. Looking forward to Core 3
René Haertel-EvaFeb 25, 2016
The information is detailed and organized. It's a good stepping stone from CORE.01 into the more complex subjects like terroir.
Juliet TiuJan 24, 2016
Sofia CampbellJan 24, 2016
Really enjoyed it, informative and thorough.
Luke SmithNov 18, 2015
Very fun and informative!
Shawna EvansJul 26, 2015
Thank you for an excellent class, Donna and team. The material was well structured with interesting background material. I enjoyed the core and class assignments as well as the practical cupping exercise. 5 stars! Looking forward to the next class!
Michael HemlingJun 25, 2015
Great course! Interesting introduction to tea post-manufacturing processing!
Ariel BeverlyJun 22, 2015
Just the right amount of info. Not so much that it's overwhelming and hard to remember, but enough to learn a wide breadth of things!
Tiffany TaylorJan 26, 2015