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: 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 course author is Virginia Utermohlen Lovelace MD. Click here to read her bio. 

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.

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. The course author is Rob McCaleb. Click here to read his bio. 

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. Course author is Scott Svihula. Click here to read his bio.