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: 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: None

You will need to use your own cupping set, thermometer, scale and timer as well as two teas for the class.

The world of possibilities in blending teas is immense, but no matter how inspired and informed the new blend you created and fell in love with last week was, commercial success is not guaranteed. Success depends on understanding how the art and the science of tea blending work together. This class starts with exploring how we find the inspiration for the ideation of a tea blend. Then step by step we look at the research, planning and leg-work required to carry the project to its successful completion. This includes how once the flavor, aroma, mouthfeel and visual profiles are perfected, science, technology and effective operational management systems are necessary to ensure that each blend performs consistently. We look at how organoleptic evaluations identify all the key desirable characteristics that define the product are used to evaluate all future iterations during development and processing. And what analytical measurements are taken to establish and maintain specifications throughout all production steps to ensure consistency, machinability, regulatory compliance and profitability. 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. ADV.13: The Art of Flavoring, Blending and Scenting Part 1 is the first in a two-class series.  The course author is Brian Keating. Click here to read his bio.