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.

For the next step in our exploration of major producing countries, we shift to the south and discover the beauty and characteristics of teas from India, Sri Lanka, and Kenya, as we further our review of the world of tea including the culture and lore. In our fourth class, we continue to build the essential cupping skills required for all tea professionals.

Class Length: 3 weeks
Prerequisites: CORE.01; CORE.02
Shipped Class Materials: Teas for the course.

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. Sensory evaluations of several herbal infusions conclude the class.

Class Length: 3 weeks
Shipped Class Materials: Teas for the course, 1 cupping set

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. The class materials also include a glossary of tea defects and describes when and how they develop during processing as well as how they would be recognized by taste and/or aroma in the cup. Featuring 17 teas, most of the class is dedicated to the cupping exercises that are designed to illustrate and illuminate how all of these influences appear in the cup.

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: Teas and Easy Pour Brewers for the course

This class introduces you to the organoleptic principles, and their underlying biology and chemistry, that allow you to create delicious blends of teas and other botanical infusions with herbs, spices, and fruits. In the process of creating these different blends you will experience and understand why certain combinations succeed while others fail, thus preparing you to create your own blends from scratch. You will use your knowledge and experiences to develop a vocabulary for describing the best blends, and then create, name, describe, and critique your own blend. The course author is Virginia Utermohlen Lovelace MD. Click here to read her bio.