HI 103: Blending & Culinary Applications

This module uses the skills learned in HI-101 & 102 and teaches the basic principles behind blending.  Students will learn how to prepare botanicals for use in tea blends, why certain herbs are chosen to blend with each other as well as with particular teas and how to best balance flavours. This module will include a basic understanding of botanicals for culinary use.

Topics Explored Include:
Blending practices
Structure of a blend
Home blending vs. commercial
Opportunities beyond the cup

Dates to be announced soon