Class Descriptions
Class Descriptions
Summaries of our Classes
Here are brief summaries of our online tea sommelier courses. To see when each class runs, see the Tea Certification Courses and Schedule tabs above.
Core Classes
Essentials of Camellia Sinensis (CORE.01)
Class Length: 3 weeks
Prerequisites: none
Shipped Class Materials: 2 cupping sets, 1 scale, 1 timer, 1 thermometer, teas for the course.
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.
Tea Enhancements and Grading Systems (CORE.02)
Class Length: 3 weeks
Prerequisites: CORE.01
Shipped Class Materials: Teas for the course.
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.
Tea Terroir – Part 1 (CORE.03)
Class Length: 3 weeks
Prerequisites: CORE.01; CORE.02
Shipped Class Materials: Teas for the course.
Building on your foundational knowledge, 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 two countries of origin highly influenced by this tea powerhouse but truly unique unto their own – Japan and Taiwan. Again, we conclude with a focused cupping of these regions and build your knowledge base on confidence in the organoleptic evaluation process.
Tea Terroir – Part 2 (CORE.04)
Class Length: 3 weeks
Prerequisites: CORE.01; CORE.02
Shipped Class Materials: Teas for the course.
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.
The Infusion (CORE.05)
Class Length: 3 weeks
Prerequisites: CORE.01; CORE.02
Shipped Class Materials: Teas for the course.
With our solid base of tea knowledge, we will turn our attention to the tea liquor yielded in the infusion. An in-depth examination of the three components of the infusion process lays the groundwork before we have fun exploring the chemistry of the cup. As always, the three week course concludes with sensory evaluation of several teas.
Beyond Camellia Sinensis (CORE.06)
Class Length: 3 weeks
Prerequisites: CORE.01; CORE.02
Shipped Class Materials: Teas for the course.
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.
Advanced Classes
Advanced Cupping (ADV.01)
Class Length: 3 weeks
Shipped Class Materials: Teas for the course, 1 cupping set
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 over 20 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.
Understanding the Organoleptic Experience (ADV.02)
Class Length: 3 weeks
Shipped Class Materials: Teas for the course and one strainer
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 Culture of Tea Around the World (ADV.03)
Class Length: 3 weeks
Shipped Class Materials: One gaiwan and one 2-piece set of fragrance/tasting cups (total 3 pieces)
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.
The Biochemistry of Tea Processing (ADV.04)
Class Length: 3 weeks
Shipped Class Materials: None
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.
Presentation and Advanced Brewing Techniques (ADV.05)
Class Length: 3 weeks
Shipped Class Materials: Teas for the course and 3 pour pots
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.
The Tea Lifestyle (ADV.06)
Class Length: 3 weeks
Shipped Class Materials: None
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, 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 will be covered in another class.)
Quality Systems for Product Management (ADV.07)
Class Length: 3 weeks
Shipped Class Materials: None
Quality assurance is the planned and systematic program implemented in an overall system so that quality requirements for a product or service will be met. In this class we will review the core objectives, tools, programs and resources for establishing an effective quality assurance platform, specific to the tea industry, and how these programs can ensure that your products are safe to consume, are legal to sell and are always well received by your customer base.
Tea Sommelier Essentials (ADV.08)
Class Length: 3 weeks
Shipped Class Materials: 3 teas plus 1 book and one cupping set
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.
Advanced Botanicals (ADV.09)
Class Length: 3 weeks
Shipped Class Materials: 5 herbal "teas"
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.
Tea and Health (ADV.10)
Class Length: 3 weeks
Shipped Class Materials: 3 teas
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.
Blending, Flavoring, Scenting (ADV.11)
Class Length: 3 weeks
Shipped Class Materials: 11 teas and 6 other botanicals for blending, plus 1 Flavoring and Blending Kit.
People have been adding substances to enhance and alter tea’s aroma and taste profiles for centuries. During this three week class we will 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 try your hand at applying these techniques. The class material also addresses important aspects of the operational concerns of applying these techniques within your company’s settings.