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COMMITMENT

This is a very high level and intense course and demands a commitment of at least  84 hours (12 x 7 hour modules), plus self study. To become a Tea Master, participants will be expected to have visited at least one tea estate during their study period.

All participants of the Tea Master course must complete the 8 compulsory CORE MODULES (see below) and 4 additional modules selected from the list of elective modules (see below).

COST:  £500 + VAT per module
If you have previously qualified as a UK TEA SOMMELIER with us, each module can be booked for £300 + VAT. You must book directly with us by sending an email to info@ukteaacademy.com to get this special price. Do not book online through Eventbrite.

Anyone not aiming for Tea Master certification may book a place at any of the modules listed below:

CORE MODULES

Chinese Tea Masterclass - Read more about this module


CHINESE TEA MASTERCLASS

PRESENTED BY JUYAN WEBSTER

Juyan Webster is the owner and founder of the The Chinese Tea Company in London. Growing up in Zhejiang Province, which is one of the most important provinces of China in tea production, Juyan was surrounded by tea and tea culture. Her family grew tea on their land where, as a child, she worked alongside her mother, picking and processing tea. It was this upbringing that shaped a passion for tea and her vast knowledge of tea production.


COURSE DETAILS:


1. History
1.1. Discovering Tea
1.2. Tang dynasty (1400 years ago)
1.3. Song Dynasty (1000 years ago)
1.4. Ming Dynasty
1.5. After Ming to now


2. Chinese tea culture
• Drinking customs
• Tea and art


3. Tea Trade
Brief history before and how to buy tea today


4. Tea classification and processing
How tea is classified and processed


4.1 White tea
• History
• Origin
• Harvest
• Processing
• Grading
• Tea examples


4.2 Green Tea
• History
• Origin
• Harvest
• Processing
• Grading
• Tea examples


4.3 Yellow tea
• History
• Origin
• Harvest
• Processing
• Grading
• Tea examples


4.4 Oolong tea
• History
• Origin
• Harvest
• Processing
• Grading
• Tea examples


4.5 Black tea
• History
• Origin
• Harvest
• Processing
• Grading
• Tea examples


4.6 Post-fermented tea
• History
• Origin
• Harvest
• Processing
• Grading
• Tea examples: Puer Tea, Hei Cha


5. Tea Packaging
• Tea bags
• Loose tea
• Compressed tea
• Instant tea
• Bottled tea


6. Brewing Tea and Gong Fu Cha
• How to brew different tea
• Gong Fu Cha


7. Chinese Tea Tasting


8. Chinese tea wares


9. Chinese tea and health


10. Storage


 

Japanese Tea Masterclass (Course details coming soon)

Taiwanese Tea Masterclass - Read more about this module


TAIWANESE TEA MASTERCLASS - Jane Pettigrew
This module will discuss the history of Taiwan's tea industry; the different producing regions, the varietals and cultivars grown; the types of teas produced, including Wenshan Bao Zhong teas, Gaoshan Jade Oolongs, Classic Tung Ting Oolongs, Milk Oolongs, Baked (Amber) oolongs, Aged Oolongs, Oriental Beauty, Taitung Oolongs, Ruby Oolong, and Formosa Bonita. We will discuss the different stages of processing, the different levels of oxidation, and taste examples of each type of tea.

 

Indian Tea Masterclass (Course details coming soon)

Ceylon Tea Masterclass (Course details coming soon)

Nepali, Korean and Vietnamese Tea Masterclass

Advanced Tasting Skills - Read more about this module


ADVANCED TASTING - Angela Pryce
Sensory analysis and the language of taste, is a vital skill to have in the tea industry. In Advanced Tasting you will gain valuable knowledge of the 120 most commonly used tea descriptors. We will look at the 10 categories of Tea Descriptions - colour, brightness, clarity, quality, mouthfeel, contaminations, infusion, dry leaf appearance, taste and origin specific flavour. You will leave with the tools to taste differences in region and altitude, and to confidently describe what you are tasting - join us for what will be a day of sensory delight!
• Theoretical principles
• What is sensory analysis?
• Why is sensory important in tea?
• Brew a speciality vs. mainstream tea, discuss and acknowledge differences
• How we taste
• Olfactory, taste and flavour
• Fruit pastel taste test(?)
• The 5 basic tastes
• The importance of using a consistent standardised language
• Key terminology / sensory vocabulary used
• Positive and negative key terms
• The 10 categories of tea descriptions
• For each category, the most common tea descriptors and what they mean
• Define colour, brightness and clarity in tea
• Define mouthfeel in tea (using milk vs. water to illustrate)
• Define dry leaf appearance (dry leaf batch to illustrate key terms)
• Define origin specific flavour (taste an origin batch 10-12 teas together using the descriptors as an aid)
• Define contaminations in tea
• Define quality and infusion in tea (comparing a poor vs. excellent quality tea - use all senses to assess dry leaf, liquor and infusion)
• Other terms defined as taste
• For each category, the most common tea descriptors and what they mean
• Recap on brewing technique
• Assessing the dry leaf, liquor and infusion
• Sensory equipment
• The core equipment for tea sensory analysis
• The importance of hygienic, odour-free work space for brewing
• How to set up sensory skills in your business
• Running a tea tasting session
To be included in test or used as handouts throughout the day -
1. Identify equipment that is necessary or superfluous to a tea tasting assessment from a list
2. Repeat the standard process for setting up a tea tasting batch, recalling standard measurements and protocol
3. Origin batch - blind tasting and correct recognition of 10-12 different regional black teas
4. Common descriptors & what they mean (each person given 12 descriptor single word cards, which they have to bring to front table and add to the relevant category/group (e.g. earthy, oily, high-fired would all go under "contaminations", and muscatel, low grown, Yunnan would all go under "origin specific flavour").

 

Tea Science and Health (Course details coming soon)

ELECTIVE MODULES

Dark Teas Masterclass (Course details coming soon)

African and Indonesian Tea Masterclass

Emerging Tea Producing Regions

The Tea Plant and the Cultivation of Tea - Read more about this module


TEA CULTIVATION MODULE - Nigel Melican
We shall look at tea cultivation from the farmer’s view - providing the right conditions and inputs for tea to grow well, and from the plant’s view - how it responds to the various cultivation techniques used around the world.  The day will cover traditional husbandry and more modern ways to enhance yield and quality.

World Tea History

The History of Tea Drinking in Britain and Afternoon Tea

The Ethics and Logistics of the Tea Trade (Course details coming soon)

Tea and Mixology

Tea and Chinese Medicine

Tea Rituals Around the World

Tea Manufacture

Chinese and Japanese Tea Rituals - Read more about this module


CHINESE AND JAPANESE TEA RITUALS


Chinese Gong Fu Tea Ceremony, presented by Juyan Webster


1. Introduction of Gong Fu Tea (10mins)


What is Gong Fu Cha? When did it started?


2. Gong Fu Tea basics


2.1 Variables that affect the final taste of a tea
2.2 The parameters
2.3 Basic tea ware for Gong Fu Cha
2.4 The fundamental steps of Gong Fu Tea
2.5 Demonstrating Gong Fu Tea


3. Practising Gong Fu Tea step by step


3.1 How to brew green tea
3.2 How to brew oolong tea
3.3 How to brew Black tea
3.4 How to brew Puer Tea


4. How to taste the tea: feeling with your five senses

 

 

Tea Master Examinations covering the different topics will be held on selected dates throughout the year. Dates will be announced in due course.  Exams will consist of 3 hour written papers on each of the different topics and will be marked by the individual specialists who deliver the modules. The level of knowledge must be very high in order to pass these exams.