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.

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.

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.

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.

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.

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.

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.

Class Length: 3 weeks
Shipped Class Materials: None

You will need to provide two teas of your own for the class.

The Art of Flavoring, Blending and Scenting Part 1 is the first in a two-class series. 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. This first class presents a detailed guide from ideation and concept testing to classic and newer techniques for tea blend creations. While there are assignments each week in this class, the second class is focused on benchwork and application of the key principles introduced in Part 1.