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: None

Quality assurance is the planned and systematic program implemented in an overall system so that quality requirements for a product or service will be met. In this class we will review the core objectives, tools, programs and resources for establishing an effective quality assurance platform, specific to the tea industry, and how these programs can ensure that your products are safe to consume, are legal to sell and are always well received by your customer base. Course author is Tony Tellin. 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. 

Class Length: 3 weeks
Shipped Class Materials: 9 scent samples with instructions for use. 

This course builds on the knowledge you gained in ADV. 15 by introducing the effects of prolonged oxidation, firing and fermentation on a tea’s aromas and on how you experience them.  You will explore how these aromas appear and how they are expressed in white, black, puer, and yellow teas. Course authors are Virginia Utermohlen Lovelace and Scott Svihula. Click here to read their bios.