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Tea Sommelier Online

Level 2

£1170

(+ £60 for international postage)

12 Live Webinars taught by our team of expert tutors.

The Level 2 Tea Sommelier course provides greater detail than the Level 1 course and supports the next steps in career and business to the professional tea sommelier.

This course is ideal for: professionals involved in sourcing tea from world origins; those who oversee the brewing and service of tea; anyone writing tea menus and press releases and needing a more in-depth understanding of teas; or anyone with a serious love of tea.

All of the teas needed for this course and a list of the necessary equipment will be sent to you in advance.

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Tea Sommelier

ABOUT THIS COURSE

People wishing to take this course must first have completed the UK Tea Academy Level 1: Tea Champion course.

All teas will be sent to you in advance of the first webinar. It is important that you are available to accept these deliveries (please note we cannot deliver to PO Boxes), as the course cannot be taken without the correct teas.

YOUR COMMITMENT

30 hours (12 webinar modules of 2.5 hours each). You will also need to have available a range of teaware, filtered water and other equipment, which will be confirmed to you in writing upon booking the course.

OUR COMMITMENT

The Tea Sommelier (Level 2) course includes; Over 100 specially selected teas, Academy delegate digital pack and pre-course information; cost of exam and certificate; 12 webinars of learning through Zoom with our qualified, expert tutors; multiple tea tastings and sensory evaluation of different teas; lessons in creating and writing copy; and a guide to food and tea pairing.

ABOUT THIS CERTIFICATION

The Tea Sommelier course takes the student on an in-depth journey of discovery in the world of tea. Professionals working in the tea sector will further their knowledge and practical skills, positively impacting the tea business they work in and enhancing their value in this premium, fast-growing sector. This Level 2 certificate course is recognised by leading F&B groups as adding valuable practical skills and professional understanding to their staff’s knowledge of tea.

Are there any entry requirements?

Level Two is open to all UK Tea Academy Tea Champions: trainees who have successfully passed the Level One course and been awarded the Tea Champion certificate.

WHAT WILL I NEED?

EQUIPMENT: You will need important items of teaware and equipment - we will send you a detailed list with full instructions after you have booked onto the course, including all the additional equipment that you should prepare. 

PRINTER: You will need access to a printer for printing course notes and other resources. 

 

WHAT WILL I LEARN?

* Overview of terroir and cultivation

* Sensory evaluation of tea & tea vocabulary

* Tasting and assessment of more than 70 teas from around the world

*  An insight into small-scale artisan production

* How teas are bought and sold

* The ‘how’ of tea trading

* Background to the major tea growing regions of the world

* An in-depth look at teas from major countries of origin as well as those from less well-known and newly emerging tea-growing regions.

* Different water delivery system and tea brewing machines

* Writing tea descriptions for tea menus, tea websites and packaging

* The principles of Tea and Food Pairing

* How to prepare a tasting event

* Cupping teas and cupping practise

* Tea Etiquette

 

WEBINAR CONTENTS

Webinar 1: Basics of the Tea Industry
Revision of important information from Tea Champion; how and where tea is grown; how tea is sold by private contract; demonstration of standard tea cupping demo; an assessment of different water delivery machines.

Webinar 2: The Sensory Evaluation of Tea
In this webinar we will work through every aspect of three teas: assessment of dry leaf, tea liquor and wet leaf. We will then write a description of each that could go onto a website, tea packet or into a press release for your business.

Webinar 3: Taiwanese Teas 
This module discusses the history of Taiwanese teas to modern day and considers the main tea regions, with a tasting of eight Taiwanese oolong and black teas from the island’s important mountain areas.

Webinar 4: Japanese Teas
We will learn about the history of Japanese teas, from the arrival of tea into the country from China in the 9th century to today’s major industry producing mostly green but also some black teas to help satisfy Japanese tea drinkers’ growing love of full oxidised tea. We will discuss the major types of green tea, and taste 10 green teas and 1 black.

Webinar 5: Chinese White and Green Teas
We will consider the different grades of white tea and taste a recent Shou Mei and an aged Shou Mei from Fujian province as well as 2 white teas from Yunnan for comparison. We will also recap the manufacture of Chinese green teas and taste four very special green teas.

Webinar 6: Chinese Oolongs and Black Teas
After re-visiting the manufacture of dark and balled oolongs, we will taste and discuss the flavour profile of 3 different Tie Guan Yin oolongs, a Da Hong Pai and Shui Xian dark oolongs from Fujian province as well as two dark Dan Cong oolongs from the Phoenix Mountains in Guangdong province. We will also taste four black teas and discuss Lapsang Souchong.

Webinar 7: Chinese Dark Teas and Gong Fu Brewing
This module discusses fermented dark teas and Puerh teas. We will taste a Yunnan Maocha, an aged puerh and two other dark teas. We will also demonstrate how teas are brewed by the Gong Fu method using a Yixing Pot and a Gaiwan.

Webinar 8: Indian teas
This module includes 12 tastings of teas made during different seasons in the key regions of Assam, Darjeeling and the southern Nigiri Hills.

Webinar 9: Teas from Sri Lanka and Nepal 
We will discuss the growing regions and altitudes of Ceylon teas before tasting five black teas from low-grown and high-grown areas. We will discuss Nepal’s tea growing activities since the 1970s and taste two Nepalese teas.

Webinar 10: Teas from Africa
East African countries produce mainly CTC black teas for tea bags so we’ll taste 3 from Kenya, Rwanda and Malawi to compare the quality and character. Some factories also now produce some excellent orthodox teas and we’ll taste a hand-picked white from Malawi, a large leaf black from Kenya and a Kenyan green tea made from the purple leafed cultivar.

Webinar 11: Teas from South Korea and Vietnam
Following a discussion of South Korea’s tea history and main growing regions, we will taste 1 spring green tea from Boseong and a black tea from Hadong. We’ll then talk about Vietnam’s increasingly important tea industry and taste a green tea and a black before looking at how the country’s traditional Lotus Tea is made. The last hour of this webinar will cover every aspect of how to organise a tea tasting event – a crucial activity for anyone working with tea in any capacity.

Webinar 12: Tea Tasting Events, Tea and Food Pairing and Tea as Ritual 
Presenting teas at a tea tasting event; dry leaf recognition; recognising the taste and aroma of bad teas; tea as an ingredient; tea and food pairing with the tasting of three teas and four foods; tea as ritual.

 

 

EXAM AND Assessment criteria

The Tea Sommelier Exam will be taken one-to-one via Zoom and at a time to suit each trainee. The exam consists of a brewing teas, an oral test and a written test. It usually takes between 2 and 2.5 hours to complete.

The examination can only be undertaken after you have completed the 30 hours of Sommelier webinar study with the UK Tea Academy.

Upon completion of the Tea Sommelier course and the achievement of satisfactory results in the exam, participants will be awarded the qualification of UK Tea Academy: TEA SOMMELIER.

If in the unlikely case that a trainee fails the exam, it may be taken again on an arranged date and upon the payment of a small fee.

 

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