Class Length: 3 weeks
Prerequisites: none
Class Kit Purchase Required along with additional materials: See class Overview Page for details

Every journey of a thousand miles begins with the first step. 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. The class continues with the six stages of tea processing and an overview of the six types of tea that come from this single amazing plant. The session concludes in week three with an introduction to professional cupping and the sensory evaluation of tea – a skill you will develop and hone throughout the program.

Class Length: 3 weeks
Prerequisites: CORE.01
Class Kit Purchase Required along with additional materials: See class Overview Page for details

Building on the curriculum of CORE.01 which included the stages of tea processing and the six types of tea, the first week of this class describes 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, explores naming and grading, and what the grading systems used in China, India, Sri Lanka, Japan, and Taiwan do and do not tell us. The last week will focus on the sensory evaluation of teas.

Class Length: 3 weeks
Prerequisites: CORE.01; CORE.02
Class Kit Purchase Required along with additional materials: See class Overview Page for details

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 including the culture and lore. In our fourth class, we continue to build the essential cupping skills required for all tea professionals.

Class Length: 3 weeks
Prerequisites: CORE.01; CORE.02
Class Kit Purchase Required along with additional materials: See class Overview Page for details

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. Sensory evaluations of several herbal infusions conclude the class.

Class Length: 3 weeks
Class Kit Purchase Required along with additional materials: See class Overview Page for details

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. The course author is Virginia Utermohlen Lovelace MD. Click here to read her bio. 

Class Length: 3 weeks
Class Kit Purchase Required along with additional materials: See class Overview Page for details

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. Improve your tea service with presentation techniques and proven advanced brewing techniques in this online course.

Class Length: 3 weeks
No Class Kit Purchase Required and no additional materials needed

In this class, we will learn 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.

Class Length: 3 weeks
No Class Kit Purchase Required but will need additional materials: See class Overview Page for details

Pre-requisite: ADV.11 is a pre-requisite for this class.

The world of possibilities in blending teas is immense, but no matter how inspired and informed the new blend you created and fell in love with last week was, commercial success is not guaranteed. Success depends on understanding how the art and the science of tea blending work together. This class starts with exploring how we find the inspiration for the ideation of a tea blend. Then step by step we look at the research, planning and leg-work required to carry the project to its successful completion. This includes how once the flavor, aroma, mouthfeel and visual profiles are perfected, science, technology and effective operational management systems are necessary to ensure that each blend performs consistently. We look at how organoleptic evaluations identify all the key desirable characteristics that define the product are used to evaluate all future iterations during development and processing. And what analytical measurements are taken to establish and maintain specifications throughout all production steps to ensure consistency, machinability, regulatory compliance and profitability. 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. ADV.13: The Art of Flavoring, Blending and Scenting Part 1 is the first in a two-class series.  The course author is Brian Keating. Click here to read his bio.