Tea Tasting Training - Overview

Different countries use different tea tasting methodology. This overview course covers several different cupping methods and equipment used by the main tea producing regions. This 5 day course includes teas from China, India, Nepal, Japan, Sri Lanka and Kenya. Students will learn the standard tasting techniques of each region as well as tea types. Emphasis is on recognizing and evaluating several major tea categories including black, green, oolong, white, and fermented teas.

Students will prepare and sample approximately 100 cups of tea per day, keep detailed tasting notes and engage in comparative discussions. Held in the ITCC Training Center, in the beautiful Riviera Maya, tuition includes all training by world renowned tea experts, all course materials, all accommodations for the five days and nights, breakfast and lunch each day, group airport transfers, Certificate of Completion, scheduled recreational activities.

Held in the ITCC Intl. Tea Training Center, in the beautiful Riviera Maya, Mexico. Following satisfactory completion of all course materials and the final exam, students receive a certificate of achievement from ITCC.

Program tuition includes all training by world renowned tea experts, all course materials, all accommodations for the five days and nights, breakfast and lunch each day, scheduled recreational activities and group airport transfers.

  1. The 5 day intensive training program covers:          

    1. History of the Covered Regions
    2. Unique Environment / Terroir
    3. Introduction and Development of Tea In Each Region
      1. Statistics
      2. Tea Estates
    4. Varietals and Cultivars
      1. Entomology
      2. Propagation – Seeds, Clones, Grafts
    5. Tea Garden Management
      1. Planting, Irrigation, Drainage, Shade, Soil, Fertilizers
      2. Pruning
      3. Monoculture Issues
      4. Pests, Diseases, Weeds - Treatments
      5. Organic, Biodynamic, Sustainable Practices
    6. Harvesting
      1. Flushes
      2. Standards – Quality vs Quantity, Machine vs Hand
      3. Labor Issues
    7. Manufacture
      1. Types of Tea
      2. Processing Steps
    8. Types of Tea
    9. Evaluation and Grading
    10. Specialty Teas and Innovations
    11. Final Exam

Course fee: $995 per person ($795 for Members). Maximum 8 people.


                     

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