ADV.05 Presentation and Advanced Brewing Techniques
Great tea service does not build itself. Counter staffers are not intuitive brewers by accident and customers are not knowledgeable or self-aware about options. A truly dynamic, mindful and sustainable tea program, for any operation, takes work, investment and patience. Yet it is achievable and is seen in quality-driven teahouses, cafes, restaurants and hotels across the country. In this three week class we will look at the variables that separate an average tea program from an excellent tea program and learn the skills required to develop and implement first rate tea service.
- Evaluate considerations for developing an iced tea program.
- Describe the differences between various brewing styles for iced tea and their application.
- Identify concrete variables that separate an average tea program from an excellent tea program.
- State why weighing tea versus scooping tea makes a difference in consistent service.
- Describe suggested serving amounts for varying popular teas and tea wares.
You Will Receive: 5 Teas and 3 Easy Pour Brewers for the course. Please note: All supplies for all classes are shipped out once a month after registration has closed. Your materials will arrive about 7 to 10 days after your class starts. They are not needed for assignments in the first week of class
Student will need to provide: You will need a scale, thermometer, ice, and 16 ounce containers.
3 weeks (plus one week grace period to submit assignments and complete any tests.)
Please note: Due to strict regulations and enforcement policies by Mexican customs officials, we are unable to ship packages to addresses in Mexico.
International Students and Covid-19: Please check with your country and local authorities to be sure that you can receive international shipments. World Tea Academy will not be refunding students based on international countries’ shipping and customs issues. If you can’t get your supplies in time for the class interval that you registered for, we will move you into a later interval of the same class.
- Welcome to Your Class
- Course Author Suzette Hammond
- Advanced Presentation and Brewing Techniques
- Better Loose Leaf Brewing
- Part Two: What Great Tea Looks Like
- ADV.05 Assignment 1.1
- Week 1 Classroom Assignment
- Better Iced Tea Brewing
- Part Two: Considerations for an Iced Tea Program
- Part Three: Brewing Loose Leaf Iced Tea
- ADV.05 Assignment 2.1a
- ADV.05 Assignment 2.1b
- ADV.05 Assignment 2.2
- ADV.05 Assignment 2.3
- Modern Meets Traditional Brewing
- Part Two: Working with Gaiwan and Kyusu
- ADV.05 Assignment 3.1
- ADV.05 Assignment 3.2
- ADV.05 Assignment 3.3
- Week 3 Classroom Assignment
This class is offered in February, June and October in 2020.
See schedule for registration and start dates.
This was the most homework intense class yet! I loved all the lessons. Excellent.
LoriOct 26, 2019
Very interesting! Very useful tea tasting and brewing techniques. Thanks a lot!
LarisaJul 28, 2019
I enjoyed learning about the different ways to brew the iced tea.
BrendaFeb 03, 2019
eugeniaJan 27, 2019
This was one of the best courses I taken yet. I have learned how important the different brewing factors affect the final taste of the tea.
PatMar 04, 2018
Lots of great info and experimentation - the videos were well done and interesting.
TerriFeb 26, 2018
Excellent course which provided numerous cupping opportunities. Very interesting to compare and contrast different types of water and how each one affects the outcome of the infusion. The science of the components of the tea leaves was challenging but certainly necessary to appreciate the information in this class.
PeterSep 26, 2017
I found the material in Core.05 especially valuable in its comprehensiveness. All the previous core courses were preparing us for this one that ties it altogether!
DianeSep 26, 2017
Definitely interesting to see how water can effect the final cup of tea. I had no idea how many different factors effected the final product.
HeatherSep 25, 2017
I really enjoyed the experiments and in depth discussion of various water sources and their role in the infusion process.
DoniJul 23, 2017
Really enjoyed all the cuppings & can see how important it is to keep practising this process.
SimoneJul 23, 2017
Although some of the chemistry was a little over my head at times, I found this course to be very valuable in that I can now prepare teas in a more educated manner & in turn my customers will be able to experience tea to it's fullest potential.
PatriciaMay 28, 2017
There are some additional brewing times to some of the methods that could be added for learning.
JamesMay 28, 2017
Excellent depth of information - great to continually study over as you try more teas. I'm very happy I took this course, and I enjoyed experimenting with the water types, and the infusion duration and temperatures. A great experience!
PeterMay 20, 2017
Fascinating course with lots of quite technical information about the infusion. Fortunately you don't need to understand it all to appreciate the many factors that go into the infusion.
TonyApr 01, 2017
I loved this course, it helped to search more for differences and nuances in the infusion, specially by using different sources of water.
ChristianMar 31, 2017
This course gave me the tools to understand how to infuse tea and taught me to rely on my growing knowledge.
soniaMar 26, 2017
This was a great course for practically applying everything we have learned so far.Thanks,
MicheleMar 24, 2017
Loved, loved, loved Core.05. It was great pulling everything I've learned in Core. 01 - Core.05 into the art of the final infusion. Brewing without a chart is fun too!
LoriMar 21, 2017
In this course two HUGE takeaway's for me were the vast differences in the various kinds of water and what an important part water plays in brewing an exceptional cup of tea and the video about the conditions of infusion: containers. I have changed some of in home methods for brewing tea. Thanks!
JudiJan 26, 2017
This course teaches the chemistry behind the infusion of tea. A very thorough and in depth course that I enjoyed. It made me think a lot about all the factors that make a good cup of tea.
CarrieJan 25, 2017
This was the most challenging course so far. The tasting exercises were interesting, but the "book learning" left me able to truly understand, at a basic level, the chemistry of an infusion. No small feat, for this science-challenged tea-lover.
ChristinaAug 30, 2016
Best level till now. A lot of practical learning. totally enjoyed.
Naiya Aug 28, 2016
I have enjoyed all of the courses I have taken. I intended to only go as far as Tea Specialist but am now thinking of pursuing an upper level certification.
JudithAug 23, 2016
This course was quite technical for me but certainly helped me understand and appreciate the nuances of water and tea more. Thank you!
VictoriaAug 18, 2016
This course teaches so much about the chemistry behind a cup of tea. Very interesting.
GeorgiaAug 18, 2016
Very in-depth information on infusion and the science behind it!
JulietApr 29, 2016
Examining the actual infusion process is an area of study that doesn't get as much attention as it should, I think. Glad this course is here to do that.
DavidApr 25, 2016
In my opinion this was one of the better of all the Core classes. The exercises were definitely some of the most interesting and helped to clarify and give some personal experience to some of the commonly shared concepts surrounding tea infusing and water. A lot of good info here. I will move forward with my own tea making with a lot more confidence. Thanks!
GwenApr 22, 2016
Very informative! I love how this explains the more scientific side of enjoying a nice cup of tea!
ShawnaFeb 22, 2016
Very interesting results with the different waters!
SofiaFeb 21, 2016
informative and scientific
TingNov 28, 2015
Amazing module, it really expanded my knowledge tremendously.
MichaelSep 27, 2015
Great course! Really dove into the chemistry of the infusion and I appreciated the in-depth scientific approach.
ArielJul 27, 2015
Would be great to add some more details on the various components of water and how they affect tea i.e. ph levels for optimal green, black, oolong etc. Overall great course.
AndrewJan 31, 2015