Training

Whether you are a coffee barista, wine sommelier, café owner, tea aficionado, or anyone in between who would like to improve their tea offering to guests, our training will equip you with the skills and in-depth knowledge that goes into making a memorable tea service.

Just like fine wine, coffee and cacao, specialty tea is a complex agricultural product. For thousands of years, nature and human ingenuity has transformed the humble tea leaf into medicine, food and eventually, a global commodity. This is the story of Camellia sinensis.


 
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Sensory evaluation

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Professional cupping — from leaf to liquor

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Brewing styles —
modern and traditional

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Food pairing, mixology and menu composition

Tea Sommelier Course — Australia and NZ

NSW/ACT, Gold Coast, Victoria and Auckland

Offered in conjunction with Australian Tea Masters.

The Tea Sommelier Course provides the skills and knowledge to become an effective tea connoisseur — offering advice, selection, preparation and service of specialty teas to your customers and peers. Following a two day face-to-face workshop, you will complete online learning activities and a final examination. You will have the opportunity to practice your new skills, engage in research and discovery, and demonstrate your proficiency in tea.

From sign up to the post course modules, your Trainer is with you every step of the way. By the completion of the course, you will become confident in terroir and processing styles, professional cupping, conducting traditional and contemporary brewing, food pairing, menu composition and more.

Each student receives complimentary access to online learning with Tea 101, providing a strong, foundation-level of tea knowledge to help you get the most out of the course.

You’ll also receive a variety of tools, including multiple tea samples, a Tea Sommelier Handbook, flavour wheel, nose cup, tasting set, magnifying glass, spoon and ruler.

Outcomes

  • Learn processing, grading, growing regions and the history of tea

  • Develop your senses with professional cupping

  • Evaluate, pair and recommend tea confidently

  • Practice traditional and modern brewing styles

  • Hands-on activities including tea menu development

 

Matthew Petrucci
Tea Educator & Ambassador

 
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