This certification training covers the major tea types and the tea-growing countries around the globe. Students will be introduced to rare and exquisite world teas. Students learn how to assess tea quality and to taste tea professionally using the Science of Tea tasting and ITEI systematic Approach.
Students are introduced to the art of serving various teas; within the tea ““sommellerie” environment they also learn how to pair tea with various food and desserts, tea mixology/ Cocktails as well as designing Tea Menus and developing practical tea skills in the hospitality industry for service excellence.
MODULE 1 - 3.5 hours Introduction to the world of tea • ITEI Tea Sommelier™ role within the food service, catering and hospitality • One plant and six tea categories review • Artisan tea gardens, Co-ops and Tea Estates • Introduction to tea vessels from China and Japan
MODULE 2 - 3.5 hours Tea producing countries, regions • Tea, Terroirs and cultivars • Tea producing countries and regions around the world • The tea plant cultivation and harvesting
MODULE 3 - 3.5 hours How tea is manufactured • Organic and Fairtrade teas • Tea manufacturing impact on tea types and tastes • Professional cupping of White teas - Green Teas - Oolong Teas - Black teas - Pu-Erh Teas
MODULE 4 - 3.5 hours The science of tea tasting • Selection of tea utensils variables within the food Service and catering industry • Tea and water • ITEI Tea SommelierTM utensils - Tea service at its best • ITEI Sensory Tea Evaluation Approach • Tea quality assessment and tasting terminology
MODULE 5 - 3.5 hours Tea Menus/ Tea cocktails/ Tea & food pairing basics • Are there any rules for Tea & Food pairing? • Mixology • Tea Lattes, Iced Teas, Bubble Teas, Tea Cocktails • Let’s pair tea & diverse food categories • How to design a Tea Menu • English Afternoon Tea
MODULE 6 - 3.5 hours China teas & “terroirs” China tea history capsule and tea regions • Cupping of China Whites • Cupping of China Greens • Cupping of China Oolongs • Cupping of China Blacks • Cupping of China Darks/ Pu-Erh
MODULE 7 - 3.5 hours Taiwan teas & “terroirs” Taiwan tea history capsule and tea regions • Cupping of low altitude Oolongs • Cupping of High altitude Oolongs • Cupping of baked Oolongs
MODULE 8 - 3.5 hours Japanese teas & “terroirs” Japan tea history capsule and tea regions • Gyokuro tea vs Sencha tasting • Let’s taste Japan’s most popular teas • Matcha tea tasting and preparation tips
MODULE 9 - 3.5 hours Indian/ Sri Lankan teas & “terroirs” and tea regions • CTC teas vs Orthodox • Tea grading • Let’s taste Assam, Darjeeling and Nilgiri teas • Chai tea • let’s taste and compare First, second, autumnal • Cupping of Ceylon high grown teas • Cupping of Ceylon mid grown teas
Final Exam - Closed book written exam of 50 multiple-choice questions
- Final practical skills and blind tasting Exam in persona at a predetermined ITEI Accredited Education Centre.
Upon successful completion of this Certification, students receive the following: ITEI Tea Sommelier™ Certificate