Tea Sommelier Image

COMMITMENT

28 hours, 8 modules of 3.5 hours spread over 4 days.

MODULE 1

Recap of Tea Categories and Terroir
The tea plant, where it grows and the basics of cultivation
From plant to cup: large tea estates, small scale farming
Smallholder farming co-operatives, small-scale artisan production
How teas are bought and sold
Recap prefect brewing
Cupping Teas & Cupping practice

MODULE 2

Take-Away Tea
Different water delivery system and tea brewing machines
Sensory evaluation of tea & tea vocabulary
Writing tea descriptions for tea menus, tea websites and packaging

MODULE 3

Teas from Japan
Background, brief history, seasons, etc
Producing regions & production methods
Classic varieties: Gyokuro, Hojicha, Karigane, Genmaicha etc

Teas from Taiwan
Country background and brief history
Main regions and famous tea mountains
Taiwanese Bao Zhongs (pouchongs) & tasting
Taiwanese Milk Oolong & tasting
Baked & Aged oolongs & tasting
Oriental Beauty & tasting

MODULE 4

Teas from India
Assam background, brief history, seasons, etc
Assam Orthodox, Assam CTC, other Assam teas & tasting
Darjeeling background, brief history, seasons, etc
First Flush, Second Flush & Autumnal teas & tasting
Nilgiri background, brief history, seasons, etc
Nilgiri black tea, frost tea

Teas from Sri Lanka
Background, brief history, altitude, climate, etc
Main producing regions: Galle, Uva, Dimbula, Nuwara Eliya

MODULE 5

Teas from China
Country background and brief history
Main tea regions and famous tea mountains
Famous China white teas & tasting
Famous China green teas & tasting
Famous China oolongs & tasting
Different Brewing parameters

MODULE 6

Teas from China
Famous China black teas & tasting
Famous China dark teas & tasting
Chinese brewing styles: gaiwans and Yixing pots

MODULE 7

Teas from East Africa
Background, brief history, seasons, etc
Estates and smallholders
CTC teas from Kenya, Malawi, Rwanda, etc
Orthodox teas from Kenya and Malawi
White and green teas from Malawi & Kenya & tasting

Teas from Nepal, South Korea, & Vietnam
Background, brief history, seasons, etc for each region and taste examples of the teas

Assessing good and bad teas

Other Nation’s Tea Drinks
Moroccan Mint, Indian Chai, Vietnam’s Lotus Tea, Tibetan tea
Other World Tea Origins
Preparing a Tasting Event

MODULE 8

Preparing a Tasting Event - discussion and conclusions
Tea as Ingredient
Tea and Food Pairing, the principles
Pairing different teas with different foods
Designing a menu
Tea Etiquette

TEST

The test is arranged with Jane at a time to suit individual trainees. It takes between 1.5 and 2 hours for each person.

Upon completion of all eight modules and the achievement of satisfactory results in the test, participants will be awarded the qualification of UK Tea Academy: TEA SOMMELIER.