ADV.01 Advanced Cupping
ADV.02 Understanding the Organoleptic Experience
ADV.04 The Biochemistry of Tea Processing
ADV.08 Tea Sommelier Essentials
ADV.12 Formulating Delicious Blends
ADV.15 The Aromas of Tea Part I
ADV.16 The Aromas of Tea Part IIDescription
All 7 ADVANCED Courses in 1 Tea Aroma Expert™ Upgrade Bundle :
Already completed the World Tea Academy 6 CORE Series? This upgrade bundle is designed for CORE graduates ready to advance to Certified Tea Aroma Expert™ level. Curated specifically for the tea aroma expert pathway – delivered at the special upgrade price.
In the World Tea Academy’s Tea Aroma Expert™ Upgrade Bundle, you’ll deepen your aroma expertise through 7 advanced courses, learning the technical tea skills and understanding of tea health, botanicals, and biochemistry.
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.
What you will learn:
- 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.
ADV.02 Understanding the Organoleptic Experience
This class is an in-depth exploration of both how we experience tea and what we experience. The ‘how’ begins with the anatomy of our organoleptic system, the tools we use to perceive tea on every level. Then we look at how the chemistry of tea ‘colors’ our experience, as well as examining some general principles concerning flavor.
What you will learn:
- Describe the anatomy and function of the human organoleptic system.
- Understand the relationship between tea’s chemical make-up and our experience of tea.
- Know how and why we can modulate a tea’s flavor, enhancing certain flavors and diminishing others.
- Know why people tasting the same tea can have very different experiences.
- Identify various compounds that are the flavors, mouthfeel, and colors of tea.
ADV.04 The Biochemistry of Tea Processing
In this advanced class, we examine each of the stages of processing from the point of view of the tea leaf and the chemical transformations that are taking place. Our goal is to identify the volatile and non-volatile chemical compounds that we experience in every type of tea we drink and understand how each step of the manufacturing process supports the development of those desirable compounds.
What you will learn:
- Name the key chemical compounds involved in tea processing.
- Name and describe the key chemical reactions involved in tea processing.
- Identify how each stage supports the development of desirable compounds.
- Identify how each stage helps inhibit the development of undesirable compounds.
- Describe the nature and flavor contributions of the chemical compounds developed during tea processing.
- Name the different groups of polyphenols in tea and identify their role in tea’s flavor.
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.
What you will learn:
- 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
ADV.12 Formulating Delicious Blends
In this course, you will use your knowledge of your flavor system, coupled with an understanding of the chemistry of teas, herbs, spices, fruits, and flowers, to create delicious blends and explore how blends can fit into lifestyles and life experiences.
What you will learn:
- Understand and explain the organoleptic considerations underlying blend creation.
- Evaluate which combinations of teas, botanical infusions, herbs, spices, and fruits will be the most delicious, and which ones will be the least.
- Use specific vocabulary to allow the consumer to anticipate the flavors they will experience when brewing and sipping different blends.
- Use your knowledge to explore new possibilities for ingredients in blends.
ADV.15 The Aromas of Tea Part I
This class is a guide to the nature of flavors and aromas of teas and how to develop our ability to recognize and describe them. The class is highly advanced and emphasizes many assignments using your sense of smell and taste. No matter what your current level of ability is, the exercises are designed to further train the senses.
What you will learn:
- Develop advanced sensory evaluation skills.
- Recognize and describe complex tea aromas.
- Understand the nature of flavors in tea.
ADV.16 The Aromas of Tea Part II
Building on Part I, this advanced course continues the exploration of tea aromas, focusing specifically on the impact of oxidation, firing, and fermentation processes on the sensory profile of tea.
What you will learn:
- Understand the impact of oxidation on tea aroma.
- Learn how firing and fermentation affect sensory profiles.
- Master the description of processed tea aromas.
Customer reviews
There is no review yet.