CORE.04 Tea Terroir Part 2: India, Sri Lanka, Kenya
The second class in our exploration of major producing countries shifts to the south. Here we discover the beauty and characteristics of teas from India, Sri Lanka and Kenya as we further our review of the world of tea including history and lore. In CORE.04 we continue to build the essential cupping skills required for all tea professionals.
By the end of this course you will be able to:
- Name the major tea-producing regions of India, Sri Lanka and Kenya and their notable teas.
- Identify teas from each country and understand their manufacturing processes.
- Describe the classic characteristics of teas from each of the key tea-growing regions.
- Discern the difference between the teas of various terroirs of each country.
- Understand the history of tea in each of these countries and their tea industries today.
YOU WILL RECEIVE: 8 teas
3 weeks (plus one week grace period to submit assignments and complete any tests.)
- Tea Terroir Part 2: India, Sri Lanka, Kenya
- Your Instructor
- Lecture Materials
- Section 2: The Indian Tea Industry Today
- Section 3: The Teas and Terroir of India
- CORE.04 Assignment 1.1
- Week 1 Classroom Assignment
- End of Week One Quiz
- SRI LANKA SECTION 1
- SRI LANKA SECTION 2
- SRI LANKA SECTION 3
- SRI LANKA SECTION 4
- KENYA SECTION 1
- KENYA SECTION 2
- KENYA SECTION 3
- KENYA SECTION 4
- CORE.04 Assignment 2.1
- Week 2 Classroom Assignment
- End of Week 2 Quiz
- Lecture Materials
- Sensory Evaluation and Professional Tea Cupping
- CORE.04 Cupping Exercise
- Week 3 Classroom Assignment
- Final Exam - Tea Terroir, Part 2: India, Sri Lanka, Kenya
Prerequisites: CORE.01; CORE.02
May 2018 class: Registration runs March 26 through April 30. Session is open May 7 through June 3.
July 2018 class: Registration runs May 29 through June 25. Session is open July 2 through July 29.
September 2018 class: Registration runs July 31 through August 27. Session is open September 3 through September 30.
November 2018 class: Registration runs September 25 through October 29. Session is open November 5 through December 2.
This course was amazing - I had no idea that Kenya played such an important role in the tea industry. The notes were well detailed and good for remembering key points. Thank you again!
Kimberly RichardsonMay 27, 2018
Another great course from WTA!
Kelly McCormickOct 29, 2017
Excellent Study! Learning the history of teas in such a succinct study helps to put everything in perspective when it comes to the economy, the people and job opportunities.
Tammy MartinezAug 31, 2017
Very informative and interesting. I love reading about the different regions and how elevations and locations can make such a difference on the tea plant!
Susan PetersAug 29, 2017
I learned so much! With this course, I've come to really appreciate how importantly geography plays into tea cultivation. I recommend LOTS of maps as helpful tools when learning about terroir.
Diane GalvanJun 24, 2017
Excellent course. I learned so much about the tea-growing regions of the countries, and how the terroir affects the tea plant as well as the tea in the cup.
Cynthia HendersonJun 23, 2017
This course was very interesting. The teas were very good. Thank you.
Alex AhearnJun 20, 2017
Great learning in this class. Excellent cupping comparisons and the 3 regions are rich in information.
James FahrnyApr 27, 2017
I like how this course, like CORE.03, takes you on a "tour" of certain tea countries. Reading about India, Sri Lanka and Kenya and then getting to taste teas directly from there that I have read about is such a great way to learn and grow in my tea knowledge. Thoroughly enjoyed this course and can't wait for the next one!
Carrie MakaiDec 01, 2016
great learning about all the areas for producing tea, fun to see the differences
TW BassNov 26, 2016
These courses get more and more interesting, as there is more exposure to the myth-busting history of tea, and new experiences in tasting are introduced.This course, in particular, crushed a major myth of mine about tea in India. There was wild tea, after all. Also, by having a beginner's understanding of withering, I "get" the effect in my cup. Now I want to go back and learn about the withering of other teas.Thanks.
Christina MilsteinJul 21, 2016
Fascinating course about the history of tea, terroir and production of teas in India, Sri Lanka and Kenya.
Georgia RaynaMay 20, 2016
I enjoy the nuances of teas from these regions, especially how all of the black teas from the Assamic varietal can be so varied based on terrior and production methods. Although, my palatte tends towards the lighter color categories more, so I'm looking forward to starting Core 03.
David PasiekaApr 02, 2016
It was an interesting class, enjoyed every bit.
Omotsome Eunice OlowodunMar 27, 2016
The course is filled with so much information that it could be overwhelming, but it's a great class. The teas we evaluated were really representative of the areas we covered.
Juliet TiuMar 27, 2016
Really enjoyed this class. Even though I do not drink as much Indian or Sri Lankan black tea as I used to - it was a blast tasting the range in the Cupping Assignment. Cheers!
Sofia CampbellMar 27, 2016
I really learned a lot about terroir in this class, and it was extremely fun and exciting to have an opportunity to taste such a wide array of different teas. I feel as though I know a significant amount more about not just the regions discussed here, but about tea in general.
Gwen RussellOct 23, 2015