World Tea Academy offers various online certification courses on tea education.  The following are the snippets of the courses offered:

CORE.01 Essentials of Camellia Sinensis

This class introduces Camellia sinensis and the three factors that make it possible for this one plant to be the source of hundreds of kinds of teas. It also explores the botany of the plant, including the history, varieties, cultivars and cellular chemistry. The class continues with the six stages of tea processing and an overview of the six types of tea that come from this single amazing plant. The session concludes in week three with an introduction to professional cupping and the sensory evaluation of tea – a skill you will develop and hone throughout the program.

CORE.02 Tea Enhancements and Grading Systems

Building on the foundation material of CORE.01 and understanding how a single plant can create hundreds of kinds of tea, we will explore the post-manufacturing processes such as baking, aging, blending, flavoring, and more. In the second section of this fundamental class we will sort through the alphabet soup of tea grading systems and look at the meaning and methods used for grading tea used in China, India, Sri Lanka, Japan, and Taiwan. The last section will focus on the sensory evaluation of teas that have received post-manufacturing processes.

CORE.04 Tea Terroir Part 2: India, Sri Lanka, Kenya

The second class in our exploration of major producing countries shifts to the south. Here we discover the beauty and characteristics of teas from India, Sri Lanka and Kenya as we further our review of the world of tea including history and lore. In CORE.04 we continue to build the essential cupping skills required for all tea professionals.

CORE.06 Beyond Camellia Sinensis

In the final online class for our core curriculum, we extend our knowledge of tea to an overview of the many botanical infusions other than Camellia sinensis. Our focus will be on the most popular herbals in the market such as Rooibos, Yerba Mate, Guayusa, and more. The first week includes an exploration of humankind’s long relationship to botanical infusions as well as an in-depth explanation of the correct vocabulary for what (technically) is and isn’t ‘tea.’ Sensory evaluations of several herbal infusions conclude the class.

ADV.01 Advanced Cupping

This class focuses on the tea professional’s most valuable skill – using the professional tea cupping protocol as a tool to evaluate teas. The course material takes an in-depth look at terroir, each stage of tea processing and finally the grades of teas, explaining how each factor creates and influences the taste and aroma of tea in the cup. The class materials also include a glossary of tea defects and describes when and how they develop during processing as well as how they would be recognized by taste and/or aroma in the cup. Featuring 17 teas, most of the class is dedicated to the cupping exercises that are designed to illustrate and illuminate how all of these influences appear in the cup.

ADV.08 Tea Sommelier Essentials

One of the newest and most coveted careers in the tea industry today is that of Tea Sommelier. Having borrowed the word ‘sommelier’ from the wine industry gives us a general idea of how that role might translate in the world of tea. But as a tea career the role is so new it is still evolving and defining itself. This class takes part in the ‘What is a Tea Sommelier?’ discussion as we listen to key industry leaders talk about how they see the role evolve and find its place in our modern, global tea culture. The class goes on to introduce the skills and information needed by anyone who aspires to help both consumers and managers in making informed decisions about tea service or serve as a guide to the world of tea in the specialty tea, food and hospitality industries, academic institutions, or wherever they find themselves presenting and promoting tea and its culture.

ADV.09 Advanced Botanicals

On their own as single ingredients or artfully blended with other herbs and with Camellia sinensis leaves, botanicals – or herbs – bring a rich variety of flavors and benefits to tea products and are an important ingredient in the world of tea. This class is a comprehensive exploration of the extensive world of botanicals, creating clarity and understanding with concise definitions and in-depth explanations at every level.

ADV.12 Formulating Delicious Blends

In this course, you will use your knowledge of your flavor system, coupled with an understanding of the chemistry of teas, herbs, spices, fruits, and flowers, to create delicious blends, and explore how blends can fit into lifestyles and life experiences.

PLEASE NOTE: ADV.02 Understanding the Organoleptic Experience is a pre-requisite for this class. You must have taken ADV.02 before you can register for this class.

To get event and other tea related updates please subscribe to our newsletter