This 1-day in-person course is held in partnership with Blends for Friends, at their facility near Sevenoaks, Kent. The tutor is Alex Probyn.

The course contributes one credit toward the Level Three Tea Diploma but is open to all, with no prior experience necessary.  For more details about the Tea Diploma qualification, please see this page or email info@ukteaacademy.com

The course will be held at:
Blends For Friends Ltd.
The Tea Barn
Coney Shaw Farm
Kemsing Road
TN15 6NN
United Kingdom

If you are interested in this course and would like more information on local accommodation and transport, please email us.


Advanced Tasting Skills Masterclass

In person training: 1 day @ Blends for Friends, Kent
Upcoming dates:
Thursday 25th April 2024
9am – 5pm

The price includes transport from the nearest train station, lunch, snacks and (of course) tea.

Counts as one credit towards your Level 3 Tea Diploma.

This course is scheduled to coincide with our 1-day Tea Blending Masterclass, also taught by Alex @ Blends for Friends, on Friday 26th April 2024. Anyone booking both courses will be eligible for a discounted price.
Please email info@ukteaacademy.com if you are interested.

Sensory analysis and the language of taste is a vital skill to have in the tea industry. In this 1-day masterclass you will gain valuable knowledge of organoleptic testing the five key characteristics: leaf, liquor, aroma, flavour, and mouthfeel. You will be taken on a journey of taste, learn key skills in planning and documenting your findings, and given instruction on how to detect inconsistencies. During the day, you will taste over 20 teas from around the world to provide you with the tools to enable you to confidently describe the tea you are tasting. Join us for a day of sensory delight!


  • Background to tea tasting – why we taste, how it differs around the world.
  • Your body’s requirements – eyes, mouth, nose, memory – plus the art of the slurp.
  • Space, equipment and methodology – tasting room, crockery, water, temperature, documentation.
  • Five core characteristics – leaf, liquor, aroma, flavour, mouthfeel.
  • Tea tasting language – categorisation, consistency, terminology.
  • Origin specific characteristics – black tea and green tea.
  • Detecting problems – manufacture, processing, storage, physical contamination, chemical contaminations, food adulteration.
  • Tasting in your business/personally – facility set up, establishing language, batch control, documentation, training.


In the late 90s Alex Probyn worked as a buyer and blender for Tetley, before setting up his own tea company – Blends For Friends – in 2006. Alex has visited over 150 tea and herb estates in all the major tea growing regions and has given masterclasses on tea in over 20 countries. Alex Probyn


If you wish to continue studying for your Tea Diploma, you will need to take further courses at this level and you must have already completed both Level One and Level Two before the final qualification can be awarded.

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