Designed for people with a passion for exploring more creative ways with tea and want to be confident in their knowledge and deliver an exemplary, contemporary tea service. This award develops your skills as a Tea Sommelier and encourages you to use imaginative ways of sharing what you have learnt and your enthusiasm for all that is wonderful about tea.
Afternoon Tea has been an established part of the grand hotel culture in the UK for decades and continues to attract many thousands of visitors from all over the world.
Putting together a professional Afternoon Tea offer involves far more than the food and tea menu. This unit explores the theme, the timing, the costs and competition, training the team, dealing with the customers, the atmosphere of the room, the crockery, flatware and teaware and bringing the whole presentation together.
We look at how to embrace new ways with tea beyond brewing it hot and serving it well. This unit demonstrates the different ways to deliver cold brews, iced tea, sparkling tea, matcha shots and coolers.
Useful kit and recipes for batch-brewing. Which trends are emerging and how to stay ahead.
How to mix a fabulous drink has reached a high art. This will ensure you understand the principles of mixology, how to create bitters and combine ingredients to best effect – while exploring tea as a key player.
Importantly it will help you develop the skills to create your own signature drink.
if you have not already completed Tea Guide, this is the prerequisite foundation learning for the Tea Sommelier Award.
You are sent the teas once you enrol. After the self-study part of the Classic Teas: Green & White unit, you can join your tutor in the 2hr guided tutorial to brew and taste two green teas and a white tea which highlight the categories through processing, terroir, and varietal.
Completing these Tea Guide units ensures all learners have the same baseline level of understanding classic teas and how to brew them.
This is a self-guided unit which explores how certain teas, paired with particular foods create a third taste.
You will acquire a good understanding on how to choose a tea to complement or contrast with a range of sweet and savoury foods, with advice on which teas to drink with meals and how to achieve desirable taste sensations.
If not already completed in Tea Guide, this is a self-study unit exploring the stories and applications of the most popular herbs and botanicals -many of which are now found on drinks menus.
It includes the spices used in chai, the botanicals often blended with tea as well as the fresh herbs that infuse and brighten mocktails and cocktails.
A tutor-guided assessment to cover what you have learnt in the core units and how to apply this knowledge. Through a short role-play presentation with feedback and some multiple choice questions, this will enable you to qualify for the independently-verified Tea Sommelier Award.
If you wanted to progress to the ultimate Professional Tea Sommelier Diploma, your next step would be to enrol on the World Tea Diploma. See the progression diagram on the home page.
This unit starts with understanding just how important smell is to taste and an introduction to the organoleptic properties of tea – a combination of appearance, aroma, taste and texture.
A key part of being a successful Tea Sommelier is to bring your own personality to help guide a guest in their tea choice. Here you are encouraged to express your individual approach to describing what you taste and ensure your preferences don’t dominate, but inform and embellish your choices.
Using the Flavour Wheel you can express the taste of a tea with descriptive and imaginative language. The Spider Chart helps describe the visual pattern of a tea allowing you to draw what you taste.
Matcha is now mainstream far beyond Japan and is being served in corporate coffee chains all over the world. But the vivid green, sugar-laden matcha lattes don’t do justice to this extremely versatile and nutritious green tea powder, packed with antioxidants.
This unit gives an introduction to what matcha is and how to whisk up a traditional matcha shot, but it takes you much further by sharing imaginative ways to serve this unique tea.
A look at the unique combination of compounds in tea and how the leaf has been intensively studied to establish a link between drinking tea and good health.
This unit looks at what assumptions are made about the health benefits of tea and where they come from.what they are based on. We touch on the ancient beliefs around tea in Traditional Chinese medicine, can they be dismissed as not evidence based?
And we examine how western science evaluates the data.
This unit covers what we think we know – and what has yet to be proved beyond doubt. Crucially it is about what claims you are legally allowed to make in the UK and Europe and how you can answer questions about the health benefits of tea with confidence.
The unit explores the Sustainable Development Goals (SDGs) and how to apply them throughout the tea value chain.
Learn how the tea industry can play a vital role in creating a more sustainable future and explore strategies which help you contribute to sustainable change, whatever your interest in tea.
This will help determine what you should expect from companies selling tea and how to choose the ones that demonstrate clear values around ethical practice and sustainability.
Apply what you learn in this unit to develop a plan for yourself or your organisation and understand how, by leading with purpose, your action can help promote sustainable tea in your sphere of influence.
A practical unit on what Gong Fu tea brewing is, how and where it started, why it is so important to Chinese tea brewing and how it affects the aroma and taste of the tea.
The tutor gives the learner a step by step guide on how to brew tea in the gong fu way as well as demonstrating how to use of a gaiwan.
Also included is the practical application of how to serve Chinese tea in the traditional style in a non-traditional Chinese setting, such as during Afternoon Tea in a high end hotel/restaurant/cafe in the UK/Europe.
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