FEATURED CLASSES

• Name the three factors that make it possible for the one tea plant to produce so many different kinds of tea.
• Describe the tea plant’s botanical origins and primary commercial varieties.
• Define variety, cultivar and landraces and the significance of these in tea cultivation.
• Name and describe the six stages of tea processing.
• Name the six types of tea.
• Identify the defining stage of processing for each type of tea.
• Set up and conduct a professional tea cupping session for the sensory evaluation of teas.

You Will Receive:

Who Should Take This?

Everyone interested in tea should take this introductory course. This course is designed for tea professionals working at all levels of the industry who wish to further their knowledge of tea, their career goals or increase sales of tea. It is ideal for tea professionals and enthusiasts who wish to learn about the basics of tea education, starting with in-depth understanding of the tea plant and the stages of processing. Anyone taking this course will gain a basic understanding of the six types of tea, their manufacturing processes and basic cupping skills, including how to use the 3 piece professional cupping set.

World Tea Academy Certified Tea Specialist Candidates:

Successful completion of this class counts towards certification for WTA Certified Tea Specialist. CORE.01 is a prerequisite for CORE.02 through CORE.06 classes.

Prerequisites

Prerequisites: This is the first class in our online certification program. There are no prerequisites to take this class. All the teas and materials you need for the class will be shipped to you. Schedule

This course is offered every month from January through November in 2017.

International If your class materials will be shipped to a non-US domestic address you will be charged $75 for shipping at check-out. Please note: Due to strict regulations and enforcement policies by Mexican customs officials, we are unable to ship packages to addresses in Mexico.

Building on the foundation material of CORE.01 and understanding how a single plant can create hundreds of kinds of tea, we will explore the post-manufacturing processes such as baking, aging, blending, flavoring, and more. In the second section of this fundamental class we will sort through the alphabet soup of tea grading systems and look at the meaning and methods used for grading tea used in China, India, Sri Lanka, Japan, and Taiwan. The last section will focus on the sensory evaluation of teas that have received post-manufacturing processes.

By the end of this course you will be able to:

• Name and describe six post-manufacturing processes used in the tea industry.
• Describe the difference between blending, flavoring and scenting.
• Define and differentiate decaffeinated and caffeine-free teas.
• Understand the impact of flavoring and decaffeination on labeling.
• Understand and describe the various grading and naming systems used in the tea industry.
• Understand the hygroscopic nature of tea and its impact on packaging, storing and other processes.

You Will Receive:

Six teas

Course Length:

3 weeks (plus one week grace period to submit assignments and complete any tests.)

With a strong foundation in the background of the tea plant and how teas are manufactured, we begin our journey to countries of origin and a detailed approach to terroir. And we rightfully start off with our focus on the birthplace of tea - China. Then we will travel to Korea, a smaller country of origin but home of quality green teas that are making a name for themselves around the world. This class will also explore two countries of origin highly influenced by China but truly unique unto their own – Japan and Taiwan. Again, we conclude with a focused cupping of these regions and continue to add to your experience and confidence in the organoleptic evaluation process.

By the end of this course you will be able to:

• Name the major tea-producing regions of China, Korea, Japan and Taiwan 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

Course Length:

3 weeks (plus one week grace period to submit assignments and complete any tests.)

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

Course Length:

3 weeks (plus one week grace period to submit assignments and complete any tests.)

Most of the classes in the core curriculum focus on the tea plant and how and where it is grown and manufactured. This class explores the process that transforms the tea leaf into the final product – a cup of tea. By looking closely into the three components of the process we will explore what is in the cup and how it got there.

• Name and define the three components of the infusion process.
• Understand how the chemical and physical characteristics of the tea leaf influence the infusion.
• Understand how the chemical and physical characteristics of water influence the infusion.
• Understand how the conditions of the infusion process influence its outcome.
• Name the chemical components found in the infusion.
• Describe what each chemical component contributes to the flavor and aroma profile of the infusion.

YOU WILL RECEIVE: 3 teas

Course Length:

3 weeks (plus one week grace period to submit assignments and complete any tests.)

In the final online class for our core curriculum, we extend our knowledge of tea to an overview of the many botanical infusions other than Camellia sinensis. Our focus will be on the most popular herbals in the market such as Rooibos, Yerba Mate, Guayusa, and more. The first week includes an exploration of humankind’s long relationship to botanical infusions as well as an in-depth explanation of the correct vocabulary for what (technically) is and isn’t ‘tea.’ Sensory evaluations of several herbal infusions conclude the class.

By the end of this course you will be able to:

• Define tea and botanical infusions and know the difference between the two types of beverages.
• Understand the historical significance of botanical infusions to humankind.
• Name and describe the four different historical lineages of the use of herbal treatments.
• Understand the FDA’s stance regarding claims about the benefits of specific herbs in a commercial setting.
• Identify and describe over a dozen popular caffeine-free botanicals.
• Identify and describe popular botanicals other than tea and coffee that contain caffeine.

YOU WILL RECEIVE: 6 botanical infusions

Course Length:

3 weeks (plus one week grace period to submit assignments and complete any tests.)

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 16 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.

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. Next, there is an explanation of how we sense bitterness, astringency and sweetness in tea, and how they are (surprisingly) related. The last week of class identifies the compounds in tea and the roles they play in creating the flavor of tea.

By the end of this class you will be able to:

1. Describe the anatomy and function of the human organoleptic system. 
2. Understand the relationship between tea’s chemical make-up and our experience of tea.
3. Know how and why we can modulate a tea’s flavor, enhancing certain flavors and diminishing others. 
4. Know why people tasting the same tea can have very different experiences. 
5. Identify various compounds that are the flavors, mouthfeel and colors of tea.

YOU WILL RECEIVE: 5 Teas and 1 infuser screen.

COURSE LENGTH:

3 weeks (plus one week grace period to submit assignments and complete any tests.)

A cup of tea is much more than a pleasing beverage. It is the culmination of careful cultivation, backbreaking labor, artisanal craftsmanship, thoughtful preparation and centuries if not millennia of history. With each sip, we are not only being nourished by the fragrant liquor, we are imbued with the essence of the people and the cultures that have shaped the leaves. This course is an exploration of the inextricable influence of cultures and their traditions on how the world enjoys tea today. Learn how tea lovers around the world partake of tea in their everyday lives as well as in tea ceremonies and rituals which elevate tea drinking to an art form, and even to the height of spiritual exercise. Besides developing a deeper appreciation for the colorful tea cultures of the world, the insights and knowledge gained from this course are valuable to tea business owners and staff. Attract more interest in products and events or add more effectiveness to marketing strategies by sharing the vibrant tea cultures of the world.

By the end of this course you will be able to:

• Recount the history of tea from a cultural perspective
• Identify the influences of world cultures on tea production, preparation and service
• Use historical and cultural traditions to enhance marketing and sales efforts
• Share your familiarity with traditional tea customs and ceremonies with others
• Care for yixing tea pots

YOU WILL RECEIVE: One gaiwan and one 2-piece set of fragrance/tasting cups (3 total pieces)

COURSE LENGTH:

3 weeks (plus one week grace period to submit assignments and complete any tests.)

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 understand how each step of the manufacturing process supports the development of those desirable compounds.

By taking this class you will be able to:

• 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.

Course Length:

3 weeks (plus one week grace period to submit assignments and complete any tests.)

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.

By the end of this class you will be able to:

• 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

Course Length:

3 weeks (plus one week grace period to submit assignments and complete any tests.)

Long before Martha and Oprah forged links between the role of celebrity and lifestyle expert, the Greek philosophers Socrates and Plato pondered how humans should best live their lives. Following them, Aristotle proposed that the greatest aim of life was living well and flourishing.

Today, as the medical, social and behavioral sciences are defining and measuring human flourishing, they are finding the lifestyles of modern societies and much of what is promoted in our media and by our experts, not only lacking but misguided in their value systems and norms.

To flourish and nurture our own well-being then, we must choose carefully for ourselves the values that shape and the activities that fill the lives we lead. The idea of crafting a modern tea lifestyle is predicated on the human experience shared around the world that tea is more than just a beverage. This class explores the lessons that tea offers and how the way of tea can infuse our lives with wisdom, qualities and practices that support our well-being and nurture our innate human desire to flourish.

(The medical-based health benefits of tea topics are covered in ADV.10 Tea and Health.)

You are launching a new tea product, “Wake the Dead Breakfast Blend” with hopes of getting distribution and having your product offered in retail stores throughout the US, and then the world! You have developed the blend, optimized the flavor, color and aroma and positive feedback is rolling in. You are ready to start producing your product, or you are ready to have someone else produce the product to your specifications. What is required for regulatory approval to sell your product and how can you ensure that your product continues to perform well as your volume grows and as your supply chain evolves? What will be required by your customers as your product enters distribution centers and larger retailers? The short answer is an established quality assurance program.

By taking this class you will know:

• What is required for regulatory approval to sell your product.
• How can you ensure that your product continues to perform well as your volume grows and as your supply chain evolves.
• What will be required by your customers as your product enters distribution centers and larger retailers.

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.

By the end of this class you will be able to:

• 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.

Course Length:

3 weeks (plus one week grace period to submit assignments and complete any tests.)

On their own as single ingredients or artfully blended with other herbs and with Camellia sinensis leaves, botanicals – or herbs – bring a rich variety of flavors and benefits to tea products and are an important ingredient in the world of tea. This class is a comprehensive exploration of the extensive world of botanicals, creating clarity and understanding with concise definitions and in-depth explanations at every level.

By the end of this class you will be able to:

• Identify stages of processing in herbal products manufacture.
• Assess the major factors in herb quality and how to test them.
• Describe the basic strategy for creating herbal blends.
• Name the top 14 herbal ‘tea’ ingredients.
• Discuss the issues related to safety, regulation and labeling of herbs.

YOU WILL RECEIVE: 5 herbal teas

COURSE LENGTH:

3 weeks (plus one week grace period to submit assignments and complete any tests.)

In this class we will learn about how tea consumption positively affects physical, mental, and even spiritual health. We will examine ancient and modern perspectives; first exploring tea’s healing benefits in the context of ancient Chinese culture and Chinese medicine and then summarizing how cutting-edge science demonstrates these effects. In addition to gaining insight into the different perspectives on tea’s health benefits, the class includes insight into how the tea industry can walk the fine line between the limits on claims enforced by the US Food and Drug Administration and still convey to the public the many positive benefits that drinking tea can bring into our lives.

Upon completion of this class, you will be able to:

• Name and define basic Chinese Medical Terms.
• Describe tea’s historical role as a medicinal beverage in China, Japan and Tibet.
• Describe tea’s positive effects on heart disease, cancer, cognitive function and longevity.
• Describe tea’s history and relationship to spiritual well-being.
• Describe the relationship between tea, protein and Alzheimer’s.
• Name one way that tea helps protect against one of the damaging effects of coffee.

YOU WILL RECEIVE: 3 teas.

COURSE LENGTH:

3 weeks (plus one week grace period to submit assignments and complete any tests.)

Many companies jump into the fun world of flavoring and blending teas themselves without really knowing the consequences of bringing these manufacturing processes in-house. The class material addresses important aspects of the operational concerns of applying these techniques within your company’s settings as we explore the three main techniques used today by tea professionals to scent, flavor and blend teas and other botanicals. During each week’s hands-on learning you will have the opportunity to taste some of the more famous teas, as well as hands-on assignments to develop your own skills at applying these techniques.

YOU WILL RECEIVE: Advanced Blending Kit and 16 teas and botanicals.

Course Length:

3 weeks (plus one week grace period to submit assignments and complete any tests.)

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.

Week 1: The art and science of flavors and blends:

• In week 1 we will ask:
  • How do blends tell a story?
  • How does our flavor system interact with blends to evoke feelings and create experiences?
  • How does a blend enhance a base tea’s positive attributes and hide negative ones?
• Using the example of a classic flavored tea, Earl Grey, we will discuss how each element interacts with our flavor system, and why this flavored tea is so appreciated.

Week 2: Camellia sinensis blends:

• We will explore how sensations evoked by a tea blend could correspond to a season or event: why and how to blend for the seasons, using summer herbs and fruits for refreshing teas and winter spices and fruits for teas that are warming.
• Using the principles in Week 1, you will create, test, and critique blends using Camellia sinensis
• You will create a blend of your own using Camellia sinensis, then test and critique it, and provide a description of the blend using concepts and words that correspond to your aims in creating the blend.

Week 3: Rooibos and Rhodiola rosea blends:

• We will discuss how different tisane bases such as rooibos and Rhodiola rosea can be used to create blends.
• We will discuss new trends in blends, including new uses for both tisanes and Camellia sinensis teas
• Using the principles from Week 1, you will create and test blends using Rooibos and Rhodiola rosea.
• You will create a blend of your own with either a Camellia sinensis or a tisane base, then test, and critique it, and provide a description of the blend and how it can be used.

ADV.13: The Art of Flavoring, Blending and Scenting Part 1 is the first in a two-class series. This class will have universal appeal to almost everyone in the tea trade who engages in the creation of enhanced teas - from tea shop owners and branded companies to wholesalers, importers and even tea growers. This first class presents a detailed guide from ideation and concept testing to classic and newer techniques for tea blend creations. While there are assignments each week in this class, the second class is focused on benchwork and application of the key principles introduced in Part 1.

This comprehensive Test-only course is for experts who are qualified, via professional experience, other certification programs or both, to take our course-ending exams for our first five courses and move straight to CORE.06 Beyond Camellia Sinensis.

Summaries of content covered in each of the five exams.

CORE.01 – Essentials of Camellia Sinensis introduces the amazing tea plant and the three factors that make it possible for it to be the source of hundreds of kinds of teas. This class also explores the botany of the plant, including the history, varieties, cultivars and cellular chemistry and continues with the six stages of tea processing and an overview of the six types of tea that come from this single amazing plant.

CORE.02 – Tea Enhancements and Grading Systems examines the six post-manufacturing processes of blending, flavoring, scenting, decaffeination, baking and aging. We will look at the teas these additional processes create and the impact some of these processes have on labeling. The second week of this fundamental class asks 'What is the best tea?' and examines the meaning of quality in tea, naming and grading, and what the grading systems used internationally do and do not tell us.

CORE.03 – Tea Terroir I – China, Japan, Taiwan, Korea. We begin our journey to countries of origin and a detailed approach to terroir. And we rightfully start off with our focus on the birthplace of tea – China. This class will also explore three countries of origin highly influenced by this tea powerhouse but truly unique unto their own – Korea, Japan and Taiwan.

CORE.04 – Tea Terroir II – India, Sri Lanka and Kenya. For the next step in our exploration of major producing countries, we shift to the south and discover the beauty and characteristics of teas from India, Sri Lanka, and Kenya, as we further our review of the world of tea.

CORE.05 – The Infusion. Most of the classes in the core curriculum focus on the tea plant and how and where it is grown and manufactured. This class explores the process that transforms the tea leaf into the final product – a cup of tea. By looking closely into the three components of the process we will explore what is in the cup and how it got there.

This class introduces Camellia sinensis and the three factors that make it possible for this one plant to be the source of hundreds of kinds of teas. It also explores the botany of the plant, including the history, varieties, cultivars and cellular chemistry.

Building on the foundation material of CORE.01 and understanding how a single plant can create hundreds of kinds of tea, we will explore the post-manufacturing processes such as baking, aging, blending, flavoring, and more.

With a strong foundation in the background of the tea plant and how teas are manufactured, we begin our journey to countries of origin and a detailed approach to terroir. And we rightfully start off with our focus on the birthplace of tea - China. Then we will travel to Korea, a smaller country of origin but home of quality green teas that are making a name for themselves around the world. This class will also explore two countries of origin highly influenced by China but truly unique unto their own – Japan and Taiwan. Again, we conclude with a focused cupping of these regions and continue to add to your experience and confidence in the organoleptic evaluation process.

Most of the classes in the core curriculum focus on the tea plant and how and where it is grown and manufactured. This class explores the process that transforms the tea leaf into the final product – a cup of tea. By looking closely into the three components of the process we will explore what is in the cup and how it got there.