ADV.01 Advanced Cupping
This class focuses on the tea professional’s most valuable skill – using the professional tea cupping protocol as a tool to evaluate teas. The course material takes an in-depth look at terroir, each stage of tea processing and finally the grades of teas, explaining how each factor creates and influences the taste and aroma of tea in the cup. The class materials also include a glossary of tea defects and describes when and how they develop during processing as well as how they would be recognized by taste and/or aroma in the cup. Featuring 17 teas, most of the class is dedicated to the cupping exercises that are designed to illustrate and illuminate how all of these influences appear in the cup.
- Define terroir and name the different aspects of terroir.
- Describe how each stage of processing influences tea’s flavor and aroma.
- Describe how defects can develop during processing and how they can affect the tea.
- Describe the relationship of tea grades to flavor profiles.
- Discern the difference between the terroir of tea from different countries.
- Identify the difference that various stages of processing make in the cup.
YOU WILL RECEIVE:
17 teas and one 3-piece professional cupping set. 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 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 Author: Donna Fellman
- Advanced Cupping
- Introduction: The Tea Professional’s Most Valuable Skill
- Part 1: Terroir – A Taste of Place
- Part 2: Tea Processing
- Part 3: The Grades of Tea
- End of Week 1 Test Instructions
- End of Week 1 Test
- ADV.01 Assignment 2.1
- ADV.01 Assignment 2.2
- ADV.01 Assignment 3.1
- ADV.01 Assignment 3.2
- ADV.01 Assignment 3.3
This class is offered in January, May and September in 2020.
See schedule for registration and start dates.
This is such a foundation course, I wish I would've taken it before the other Advanced courses I've taken. I think it should be a prerequisite to other Advanced courses. Great value for any serious student of tea.
DianeJan 27, 2020
A very challenging course, but very beneficial for any tea professional / enthusiast to broaden their understanding of the complexity of the tea leaf.
PatriciaJan 26, 2020
Great class and lots of learning the impacts of different tea grades. Would be interesting to explore one or two of these assignments with a slightly different set of brewing parameters.
JamesNov 25, 2018
I really enjoyed every part of this course, The cupping exercises are best chosen to cover up all the lectures and to add enriching knowledge to our own exploration of the tea culture.
ChristianMay 04, 2018
Thoroughly enjoyed the course and found it challenging in a very positive way.
DorothyDec 03, 2017
A challenging class and thoroughly enjoyable.
DoniDec 01, 2017
What a wild ride of cupping! Doing is learning and I think that best describes this course. To see, smell and taste examples of the effects of terroir, manufacturing and grading all come to fruition in this class. I enjoyed the ride immensely.
CarrieAug 27, 2017
Absolutely appreciated this course. It really helped me to learn about terroir and understand differences between steaming, roasting, pan firing, and oxidation and how the same leaf will produce differences in tastes just by the manufacturing process.
DonnaLeeAug 26, 2017
This class was perfect for me. I feel like I can now choose teas that are best suited for our business.
Donna May 27, 2017
This course is a gentle guide toward areas you may wish to continue working with in the future. It opens your eyes to the value of cupping, and how much we still have to learn about tea in general. Also gives you the tools you need for many further explorations.
ChristinaMay 22, 2017
This is a very useful class for anyone who is establishing a tea business. Very informative, hands-on and well thought out.
GeorgiaFeb 26, 2017
This is informative but difficult.
TaraFeb 20, 2017
Amazing course. The challenges in the assignment made me learn a lot.
Naiya Oct 23, 2016
I am always amazed at how much there is to be curious about.Donna does such an excellent job at creating a curriculum for each class; I get swept away in the frame that the class provides. Thank you for making the courses challenging and inspiring.
SabrinaAug 01, 2016
I thoroughly enjoyed all of the teas this course offered, and the support of our instructor! Thank you!
KellyJul 31, 2016
The more you learn about tea the les it seems you know. Great course valuable information and picked up Some new things! Great
JerryJul 28, 2016
DavidMay 01, 2016
Interesting material; challenging but enjoyable assignments - really tested my experience and left me with the desire to practice my cupping skills more!
SofiaMay 01, 2016
Cupping is so very important in the world of tea, so the more opportunities to do it with a wide variety of teas, the better. This course is definitly a vital cornerstone of the entire WTA program.
DavidApr 29, 2016
Excellent course with very helpful comments from the instructor Donna Fellman. Nothing but good things to say about this whole program.
RachelApr 29, 2016
It was an interesting ride. Very educating and overall enlightening and clarifying.
Omotsome Eunice Apr 26, 2016
What was best about this class were the assignments - very challenging and very helpful! I find the defective traits part of the lecture materials a bit hard to grasp, however, I'm not sure how you would improve upon this without the class potentially becoming overwhelming - might be good to add an exercise that highlights some of the more frequently found defects in teas, to be able to actually experience these defects in the leaf and cup? Also, might be good to see a few cupping notes of a professional? I'm unsure of how detailed I should be getting and the direction that I should be heading with my cupping notes (maybe I have sections that should be beefier?). Also, a section on how to work on developing your palate further (outside of just cupping more teas) might be helpful - I know I am in need of lots of work here to increase my descriptors for my cupping notes.
JessicaJan 31, 2016
Wonderful class! I helped me to further calibrate my tasting skills and compare different teas and different grades of tea.
MichaelJan 30, 2016
WouterOct 01, 2015
As always, and excellent class! Thank You to all involved for the breadth and depth of the material in each class and the curricula as a whole. From my experiences with other tea educational programs, there is no doubt that WTA has the most complete and well presented program!
LouSep 28, 2015