This course combines both the “The Introduction to Tea” and “Tea Tasting Essentials” courses into one.

Designed for both curious newcomers and advancing enthusiasts, this course explores tea’s genealogy, processing methods, major categories (black, green, oolong, white, pu-erh, yellow, and herbal infusions), grading systems, and quality markers, while also guiding you through the fundamentals of tasting, sommelier techniques, and sensory evaluation.

Created by tea experts and a tea specialist and sommelier, the program blends structured technical knowledge with traditional practice, offering both analytical tools and sensory exercises to help you understand tea from root to cup.

By the end, you’ll confidently identify key tea types, navigate the complexities of production and flavour, evaluate quality with a trained eye and palate, and engage with tea more intentionally, whether personally or professionally.