ADV.01 Advanced Cupping
ADV.02 Understanding the Organoleptic Experience
ADV.03 The Culture of Tea Around the World
ADV.05 Presentation and Advanced Brewing Techniques
ADV.07 Quality Systems for Product Management
ADV.09 Advanced Botanicals
ADV.11 Blending, Flavoring, ScentingDescription
All 7 ADVANCED Courses in 1 Tea Professional Upgrade Bundle :
Already completed the World Tea Academy 6 CORE Series? This upgrade bundle is designed for CORE graduates ready to become a Certified Tea Professional– delivered at the special upgrade price.
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.
What you will learn:
- Define terroir and name the different aspects of terroir.
- Describe how each stage of processing influences tea’s flavor and aroma.
- Describe how defects can develop during processing and how they can affect the tea.
- Describe the relationship of tea grades to flavor profiles.
- Discern the difference between the terroir of tea from different countries.
- Identify the difference that various stages of processing make 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.
What you will learn:
- Describe the anatomy and function of the human organoleptic system.
- Understand the relationship between tea’s chemical make-up and our experience of tea.
- Know how and why we can modulate a tea’s flavor, enhancing certain flavors and diminishing others.
- Know why people tasting the same tea can have very different experiences.
- Identify various compounds that are the flavors, mouthfeel, and colors of tea.
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.
What you will learn:
- 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.
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.
What you will learn:
- 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.
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.
What you will learn:
- 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?
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.
What you will learn:
- 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.
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.
What you will learn:
- Operational considerations for in-house manufacturing processes including: OSHA, EFSA, FDA regulations, and the FD&C Act.
- Standard practices and paperwork chain for labeling of organic, kosher, and halal.
- Science, safety, and legal aspects of flavoring materials.
- Code of practice of the International Organization of the Flavor Industry (IOFI).
- Guidelines of flavoring agents and labeling: Natural, WONF, Artificial, Natural and Artificial, Nature Identical, and Organic.
- Wet Flavoring applications and documentation requirements.
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