ADV.08 Tea Sommelier Essentials
One of the newest and most coveted careers in the tea industry today is that of Tea Sommelier. Having borrowed the word ‘sommelier’ from the wine industry gives us a general idea of how that role might translate in the world of tea. But as a tea career the role is so new it is still evolving and defining itself. This class takes part in the ‘What is a Tea Sommelier?’ discussion as we listen to key industry leaders talk about how they see the role evolve and find its place in our modern, global tea culture. The class goes on to introduce the skills and information needed by anyone who aspires to help both consumers and managers in making informed decisions about tea service or serve as a guide to the world of tea in the specialty tea, food and hospitality industries, academic institutions, or wherever they find themselves presenting and promoting tea and its culture.
- Identify the roles and responsibilities of a Tea Sommelier.
- Apply the basic principles of food and beverage pairing.
- Create tea menus for any establishment or institution.
- Procure and manage a tea inventory.
- Identify the essential qualities and characteristics of a tea for presentation and education.
YOU WILL RECEIVE: One cupping set, 3 teas for a blind tasting and a book. 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 total of one to three cupping sets, scale, thermometer, and timer to do the assignments.
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.
- Welcome to Your Class
- Course Authors: Babette Donaldson and Donna Fellman
- Tea Sommelier Essentials
- Part One: Defining A Tea Sommelier
- GS Haly Interview
- Dan Robertson Interview
- Amy Lawrence Interview
- Lisa Boalt Richardson Interview
- The First Tea Sommelier in the United States
- Norwood Pratt Interview
- Helen Gustafson Overview
- Part Two: The Expertise of A Tea Sommelier Overview
- Part Three: Buying and Selling: Tea Trade in Brief
- ADV.08 Assignment 1.1
- ADV.08 Assignment 1.2
- Part One: Tea Expertise = Tea Knowledge + Tea Experience
- Part Two: A Tea Sommelier's Most Valuable Skill
- Part Three: Inventory and Storage
- Part Four: Modern Tea
- ADV.08 Assignment 2.1
- ADV.08 Assignment 2.2 Blind Tasting
- ADV.08 Assignment 2.3
- Part One: Opening Doors to the World of Tea
- Part Two: Tea-Centric Events
- Part Three: Beyond the Tea Cup
- Lecture Materials
- ADV.08 Assignment 3.1
- ADV.08 Assignment 3.2
- ADV.08 Assignment 3.3
- ADV.08 For Discussion
We offer this class in January, May, and September in 2020.
See schedule for registration and start dates.
There is a lot of material in this class - everything from the theory behind a Tea Sommelier to creating a cultural tea experience for guests, to pairing food with tea, to how to train staff and advise management, to proving tea knowledge by doing a blind tasting - and more. I really think this could be two separate courses - having one course that concentrated on several blind tastings would help me feel more confident about my knowledge of the world's many teas, and perhaps including the food and tea pairings here. Another course that centered on the administrative end of being a Sommelier by including the theory aspects of this course, training, advising and exploring the cultural aspects of various tea ceremonies and presentations. It's a great class, but a LOT to take in and process in three short weeks.
TerriMar 30, 2019
This was a class with lots of interesting information and assignments. My only compliant as this seem to be the class with the most reading and written assignments to date
BrendaDec 02, 2018
Excellent and challenging
DoniJul 27, 2018
I lovec the book included in the course - I know I'll refer to it often!
DianeNov 29, 2017
One of my favorite courses so far!
DianeNov 29, 2017
I loved this course; but I would like to say thanks, specially for Donna Freeman and the good humored and teaching Lisa Richardson. I've been reading good books about tea, but the Modern Tea was a great pleasure. Congratulations
eugeniaNov 24, 2017
This course was very helpful and tremendously enjoyable!
JamesJul 30, 2017
soniaJul 23, 2017
This was the most challenging course of the series - outside reading and time consuming homework assignments, but I loved it. I learned so much, and it has given me the ability to look at my tea business in new ways.
GeorgiaJul 22, 2017
Donna Apr 03, 2017
Really enjoyed this course and found it extremely relevant to my business. Liked all the assignments which pushes lots of self learning as well. Thank you
DorothyMar 30, 2017
The best course to date! This course really made me pull together the things I learned in the CORE classes and challenged me to think about tea and it's presentation in so many ways. The book included in this course is wonderful and now full of many earmarked pages that I know I will be referencing for a long time.
CarrieMar 26, 2017
Challenging and full of interesting surprises. I have learned there is much more to learn, and this inspires me to further study.
ChristinaMar 26, 2017
Informative, modern perspective, culturally sensitive and insightful course.
SofiaAug 14, 2016
I loved this course! Very helpful for understanding the position of tea experts/sommeliers in the industry. It also made me look critically at business functions, as far as organisation, educating staff, and pairing foods with tea.
TerraJul 31, 2016
I think the course is great - a good mix of different types of information and media. The course integrates information from respected professionals in an effective manner.Having taken this course increases my confidence in taking my professional activities to the next level.
KitJul 31, 2016
A very thought provoking course on many levels. I realize now just how much the sommelier needs to know to be able to bridge the gap between food, drink and culture. This course is fun, well planned out (as always) and I found the information to be very important no matter what role I will have in my tea industry future.
JoanJul 21, 2016
That was actually quite tough - but then it is meant to be an advanced course so fair enough. Also more time-consuming than I had anticipated. Perhaps there should be some guidance as to how much time a student should allocate?Certainly gets you thinking about what a Tea Sommelier should be able to do. I learnt a lot although mainly from my own research prompted by the assignment questions. I felt that the course materials are a bit light on specific guidance.
TonyApr 01, 2016
Thoroughly enjoyed this course.
DavidMar 28, 2016
Loved the class, I think it could have been 4 weeks long though. May give a little more time to digest the information we read and the assignments to be completed. But other than that I enjoyed the class. Thank you.
MicheleMar 25, 2016
A wonderful class! I learned a tremendous amount of additional knowledge. I would like to Thank Donna and her team for a well structured, balanced and amazing class.
MichaelMar 22, 2016
I loved this program and using Modern Tea as a core read was great!
KathleenNov 01, 2015
This was an incredible class. I have been reading and studying tea for some time now, but this class really opened up my mind and I learned so many new things! Thank you!
JackieOct 25, 2015
I especially enjoyed this class. It was a challenge and it was everything I was hoping for. Thank you Donna!
JoanneJun 21, 2015