STI CERTIFICATION PROGRAM
The morning half of this class will familiarize attendees with all aspects of cupping – from the essential elements of the set-up procedure and sensory analysis to spitting and record-keeping. Teas will be cupped and evaluated by all. The second half of the class will consist of further instruction and exercises in sensory evaluation of specific tea characteristics. This will include recognizing defects in teas such as under-withered, over-fired, case-hardened, over-rolled, recognizing when an oil has been applied to a scented tea plus more.
NOTE: Attendees must have successfully completed Foundations of Tea: Level One and Level Two.
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Level I: Foundation Series
Foundations of Tea: Level One
As the first course in STI’s expanding education and certification program, Foundations of Tea: Level One will provide attendees with a strong understanding of the 5 basic tea types and the two traditional styles of orthodox tea production used to create them. Topics also include the essential components of teas, where and how teas are grown, the stages of processing and what differentiates the different types and classifications of tea. Attendees will have the opportunity to taste representative samples of each of the 5 tea types, discuss tea steeping methods and examine the basic characteristics of different teas.
Level II: Foundation Series
Foundations of Tea: Level Two
Building on the essential groundwork presented in Level One, Foundations of Tea: Level Two will examine CTC tea production and manufacture, as well as blending, flavoring and scenting, and introduction to sensory evaluation of teas. Also included is an introduction to the principles of grading and naming teas by country of origin. This seminar will allow attendees to examine and taste 5-6 pairs of teas as they are guided through the basics of a comparison cupping of the 5 tea types.
Professional Series Level III: Professional Cupping and Sensory Evaluation Professional Series Level 3:
Professional Cupping and Sensory Evaluation Cupping involves a more scientific approach to evaluating teas, as opposed to tasting for pure enjoyment and appreciation. It is an organized, focused examination of tea by comparison and contrast. Learning to cup teas is one of the most valuable skills a tea professional can develop. This seminar introduces us to the methodologies, universally accepted standards and consistent procedures that professionals use every day.