ADV.13 Flavoring, Blending, Scenting Part 1 – World Tea Academy

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ADV.13 Course Overview

WEEK 1

Lesson One: Overview

Lesson Two: The Art of Blending

Lesson Three: Essential Steps for Success in Tea Blending 4 Topics

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Topic One: Market Research

Topic Two: Recipe Research & Development, Formulation & Ingredient Sourcing

Topic Three: Vendor Validation, Regulatory Compliance, Labelling & Copacking Arrangements

Post Production Market Research – Assessing Prototypes

WEEK 2

Overview: Form and Function

Lesson One: Loose Leaf Teas 2 Topics

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Topic One: Formulating and Producing Loose Leaf Blends

Topic Two: Loose Leaf Tea Blend Key R&D Points for Success

Lesson Two: Single Serve Tea Blends 2 Topics

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Topic One: Formulating and Producing Tea Bag Blends

Topic Two: Tea Bag Blend Key R&D Points for Success

Lesson Three: Ready-to-Drink (RTD) Tea Blends 2 Topics

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Topic One: Formulating and Producing RTD Tea Blends

Topic Two: Tea Blend Key R&D Points for Success

Lesson Four: Case Studies 9 Topics

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Case Study One: Breakfast Tea Blends Part A

Breakfast Tea Blends Part B: Keys to formulating a world class breakfast tea blend

Breakfast Tea Blends Part C: Recipe Formulation

Breakfast Tea Blends Part D: Tea Breakfast Blend Development Recap

Case Study Two: Classic Tea Blends Part A

Classic Tea Blends Part B: Herbal Tea Blends

Classic Tea Blends Part C: Genmaicha

Classic Tea Blends Part D: Masala Chai

Classic Tea Blends Part E: Moroccan Mint

Lesson Five: Trending Blends

WEEK 3

Lesson One: Overview of Logistical Considerations

Lesson Two: Working In House

Lesson Three: Working In Partnership

Lesson Four: Workspace, Tools and Equipment

Lesson Five: Looking Ahead

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