CORE.01 Essentials of Camellia Sinensis

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.

CORE.02 Tea Enhancements and Grading Systems

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 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.

CORE.03 China, Korea, Japan, and Taiwan

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.

CORE.04 India, Sri Lanka, and Kenya

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.

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.

CORE.06 Beyond Camellia Sinensis

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.

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.

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.

ADV.03 The Culture of Tea Around the World

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.

ADV.05 Presentation and Advanced Brewing Techniques

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.

ADV.07 Quality Systems for Product Management

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.

ADV.09 Advanced Botanicals

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.

ADV.11 Blending, Flavoring, Scenting

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.