Description
The Tea Health Advisor Certification has been carefully curated to provide the technical tea skills and understanding of the health benefits, biochemistry, and lifestyle aspects of tea.
This bundle contains all six Core Courses providing you with a base foundation in tea, processing methods, terroirs, botanicals and the intricacies of brewing.
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.
What you will learn:
- Name the three factors that make it possible for the one tea plant to produce so many different kinds of tea.
- Describe the tea plant’s botanical origins and primary commercial varieties.
- Define variety, cultivar, and landraces and the significance of these in tea cultivation.
- Name and describe the six stages of tea processing.
- Name the six types of tea.
- Identify the defining stage of processing for each type of tea.
- Set up and conduct a professional tea cupping session for the sensory evaluation of teas.
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.
What you will learn:
- Name and describe six post-manufacturing processes used in the tea industry.
- Describe the difference between blending, flavoring, and scenting.
- Define and differentiate decaffeinated and caffeine-free teas.
- Understand the impact of flavoring and decaffeination on labeling.
- Understand and describe the various grading and naming systems used in the tea industry.
- Understand the hygroscopic nature of tea and its impact on packaging, storing, and other 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.
What you will learn:
- Name the major tea-producing regions of China, Korea, Japan, and Taiwan and their notable teas.
- Identify teas from each country and understand their manufacturing processes.
- Describe the classic characteristics of teas from each of the key tea-growing regions.
- Discern the difference between the teas of various terroirs of each country.
- Understand the history of tea in each of these countries and their tea industries today.
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.
What you will learn:
- Name the major tea-producing regions of India, Sri Lanka, and Kenya and their notable teas.
- Identify teas from each country and understand their manufacturing processes.
- Describe the classic characteristics of teas from each of the key tea-growing regions.
- Discern the difference between the teas of various terroirs of each country.
- Understand the history of tea in each of these countries and their tea industries today.
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.
What you will learn:
- Name and define the three components of the infusion process.
- Understand how the chemical and physical characteristics of the tea leaf influence the infusion.
- Understand how the chemical and physical characteristics of water influence the infusion.
- Understand how the conditions of the infusion process influence its outcome.
- Name the chemical components found in the infusion.
- Describe what each chemical component contributes to the flavor and aroma profile of the infusion.
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.
What you will learn:
- Define tea and botanical infusions and know the difference between the two types of beverages.
- Understand the historical significance of botanical infusions to humankind.
- Name and describe the four different historical lineages of the use of herbal treatments.
- Understand the FDA’s stance regarding claims about the benefits of specific herbs in a commercial setting.
- Identify and describe over a dozen popular caffeine-free botanicals.
- Identify and describe popular botanicals other than tea and coffee that contain caffeine.
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.04 The Biochemistry of Tea Processing
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 and understand how each step of the manufacturing process supports the development of those desirable compounds.
What you will learn:
- Name the key chemical compounds involved in tea processing.
- Name and describe the key chemical reactions involved in tea processing.
- Identify how each stage supports the development of desirable compounds.
- Identify how each stage helps inhibit the development of undesirable compounds.
- Describe the nature and flavor contributions of the chemical compounds developed during tea processing.
- Name the different groups of polyphenols in tea and identify their role in tea’s flavor.
ADV.06 The Tea Lifestyle
Long before Martha and Oprah forged links between the role of celebrity and lifestyle expert, the Greek philosophers Socrates and Plato pondered how humans should best live their lives. Following them, Aristotle proposed that the greatest aim of life was living well and flourishing.
What you will learn:
- Explore the history of tea as a lifestyle element.
- Understand the role of tea in social and cultural settings.
- Learn about famous tea personalities and their influence.
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.10 Tea and Health
In this class, we will learn about 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.
What you will learn:
- Name and define basic Chinese Medical Terms.
- Describe tea’s historical role as a medicinal beverage in China, Japan, and Tibet.
- Describe tea’s positive effects on heart disease, cancer, cognitive function, and longevity.
- Describe tea’s history and relationship to spiritual well-being.
- Describe the relationship between tea, protein, and Alzheimer’s.
- Name one way that tea helps protect against one of the damaging effects of coffee.
Students will receive the WTA Certified Tea Health Advisor qualification on completion of all units.
