To enter into this program all you require is an interest in learning more about tea. TEA 101: Introduction to Tea is the first course that all students must complete in order to take any of the remaining courses.
TEA 101:
Introduction to Tea
This course will provide an introduction on the history of the origin of tea. You will learn how to differentiate the types of tea as well as the tea grading standards used in the industry.
TEA 102:
Regions Of The World
Students will examine in detail the principal tea-growing regions of the world. Develop a fundamental understanding of tea – its evolution and its influence on culture and world events.
TEA 103:
Tea Sensory Development
This course covers how we taste – what do we rely on – what errors should we be aware of. The tea taster’s vocabulary will be covered as well as tastings of various products such as chocolate, water, etc. to identify and fully understand the science of taste.
TEA 104:
Tea Types
This course will cover the types of teas produced in different regions/countries in the world. Tasting and style comparisons will be a major component of this section.
TEA 105:
From The Bush To The Cup
This course is designed to introduce the student to advanced cultivation and processing practices used in the production of tea
TEA 106:
Preparation, Consumption & Health
This course provides the current information available as it relates to tea consumption. Use the skills gained in previous classes to prepare the perfect cup of tea.
TEA 107:
Menu Design, Food Pairing & Cooking With Tea
Explore the various nuances of using tea as an ingredient – cooking, baking, cocktails etc. In this course, you will understand the principals behind using tea beyond its traditional uses as well as how to pair tea with food and create the perfect tea menu.
TEA 108:
The Business of Tea
Learn about the various layers that make up the tea industry – commodity trader and auctions, packers and retailers. Who are they, what do they do and what are the challenges faced in each sector.
HI 101:
Introduction to Herbs & Infusions
Whether pursuing a career in the retail or hospitality industry or enhancing your enjoyment of tea, this course provides an introduction on the historical origin of herbs and spices as they are used in tea. This course will provide a general history of herbal remedies throughout the ages with emphasis on how it is used in China as well as in India over thousands of years. Students will be introduced to the basic concepts and philosophies and learn about the common herbs used in each of these practices.
HI 102:
Herbal Processing & Common Herbs in Tea
This module picks up from the Introduction to Herbs and Spices and furthers students’ knowledge in how herbs are processed – from the field to the cup. Students are also introduced to a variety of the most commonly used herbs and spices in the tea industry and begin to identify their distinct aroma and flavour.
HI 103:
Blending & Culinary Applications
This module uses the skills in flavour profiles learned in HI-101 & 102 and teaches the student the basic principles behind blending. Students will learn why certain herbs are chosen to blend with eachother as well as with particular teas and how to best balance flavours.
