Tea Sommelier Course

Lesson 1 • Tea's Role in Modern Society

Analyzes tea's current position as the world's second most consumed beverage. Frames market trends and consumer behaviour relevant to sommelier practice.

Lesson 2 • Global Tea Trade Routes

Examines how trade shaped tea's geographic distribution and economic importance. Connects historical commerce to modern producing regions studied later.

Lesson 3 • Origins and Discovery of Tea

Traces tea from legendary Chinese origins through documented cultivation history. Establishes the timeline that underpins all subsequent variety and regional study.

Lesson 1 • Harvesting Practices and Flush Seasons

Explains plucking standards, flush cycles, and their direct impact on leaf grade and flavour. Links seasonal harvesting to quality tiers encountered in professional sourcing.

Lesson 2 • Camellia Sinensis Taxonomy

Introduces the two primary varietals, sinensis and assamica, and their botanical distinctions. Establishes the genetic basis for flavour and regional character differences.

Lesson 3 • Terroir and Growing Conditions

Defines terroir as the combined effect of soil, altitude, climate, and rainfall on tea quality. Mirrors wine terroir concepts to build intuitive understanding for sommeliers.

Lesson 4 • Organic and Sustainable Farming

Covers certified organic practices, biodynamic methods, and fair-trade frameworks in tea farming. Prepares students to evaluate ethical sourcing claims for professional recommendations.

Lesson 1 • Firing, Drying, and Finishing

Examines heat application methods that halt oxidation and reduce moisture to shelf-stable levels. Links drying technique to final aroma character and storage stability.

Lesson 2 • Withering and Moisture Reduction

Explains how controlled moisture loss softens leaf cell walls and initiates enzymatic activity. Sets the chemical foundation for understanding oxidation in subsequent sections.

Lesson 3 • Oxidation and Enzymatic Browning

Details the oxidation spectrum from zero to full and its role in defining tea categories. Provides the chemical logic behind colour, aroma, and flavour development.

Lesson 4 • Specialty Processing Techniques

Surveys unique processes including post-fermentation, smoke curing, and scenting with flowers. Expands the student's processing vocabulary for advanced category identification.

Lesson 1 • Yellow Tea: The Rare Middle Category

Explains the sealed yellowing step that distinguishes yellow tea from green and its mellow flavour. Positions this rare category within the oxidation spectrum for accurate classification.

Lesson 2 • Brewing Parameters for Light Teas

Specifies water temperature, steeping time, and leaf-to-water ratios optimal for delicate teas. Prevents common over-extraction errors that mask the subtle character of these categories.

Lesson 3 • Green Tea Styles: Chinese vs. Japanese

Contrasts pan-fired Chinese greens with steamed Japanese greens and their resulting flavour differences. Builds comparative tasting vocabulary central to sommelier evaluation.

Lesson 1 • Black Tea Regional Profiles

Surveys fully oxidized black teas from Darjeeling, Assam, Ceylon, Yunnan, and beyond. Builds regional identification skills using aroma, colour, and mouthfeel as diagnostic tools.

Lesson 2 • Oolong Tea: The Oxidation Spectrum

Explores oolong's wide oxidation range from 15% to 85% and the flavour diversity it creates. Teaches students to position any oolong on the spectrum by sensory cues alone.

Lesson 3 • Pu-erh: Raw and Ripe Categories

Distinguishes sheng (raw) and shou (ripe) pu-erh by processing method, aging trajectory, and flavour. Provides the framework for evaluating aged teas as collectible and investment-grade products.

Lesson 1 • Sensory Science Fundamentals

Introduces the physiology of taste, smell, and mouthfeel as they apply to tea evaluation. Grounds subjective tasting in objective sensory science for credible professional assessment.

Lesson 2 • Blind Tasting and Identification

Applies all sensory skills to identify tea category, origin, and grade without visual cues. Simulates professional certification exam conditions and real-world sourcing scenarios.

Lesson 3 • Standardized Cupping Protocol

Teaches the industry-standard cupping setup, including vessel, weight, water, and timing. Ensures reproducible results that allow fair comparison across multiple tea samples.

Lesson 4 • Identifying Defects and Off-Notes

Trains recognition of common defects including mustiness, smokiness, sourness, and flatness. Equips students to reject substandard teas and provide quality feedback to suppliers.

Lesson 1 • Water Chemistry and Tea Extraction

Explains how mineral content, pH, and hardness affect extraction and flavour clarity. Establishes water as the most critical variable in achieving a high-quality infusion.

Lesson 2 • Steeping Time and Leaf Ratio

Quantifies the relationship between steeping duration, leaf quantity, and extraction strength. Teaches students to adjust ratios dynamically based on leaf grade and desired intensity.

Lesson 3 • Temperature Precision and Control

Details how water temperature governs the extraction of catechins, caffeine, and aromatic compounds. Provides category-specific temperature targets to prevent bitterness and preserve aroma.

Lesson 4 • Teaware Selection and Its Impact

Evaluates how vessel material, shape, and porosity influence heat retention and flavour development. Guides students in matching teaware to tea type for optimal service presentation.

Lesson 1 • Sourcing, Inventory, and Storage

Covers supplier evaluation, purchasing decisions, and proper storage to preserve tea quality. Ensures students manage a professional tea programme with operational competence.

Lesson 2 • Tea and Food Pairing Principles

Establishes pairing logic based on weight, flavour affinity, contrast, and regional harmony. Enables confident pairing recommendations across meal courses and cuisine types.

Lesson 3 • Designing a Professional Tea Menu

Covers menu structure, category balance, seasonal rotation, and price-tier strategy. Produces a commercially viable menu that showcases range while guiding guest selection.

Lesson 4 • Building a Tea Programme from Scratch

Integrates all prior skills into a capstone framework for launching a venue's tea programme. Students produce a complete programme proposal including menu, sourcing plan, and staff training outline.