Tea Sommelier Curriculum

Part 1 (On-Site Training)

  • Introduction to the World of Tea
  • History of Tea
  • Growing regions, terroir, planting (cuttings and cloning), cultivation, harvesting, processing and grading (China, Japan, Taiwan, Korea, India, Sri Lanka, Nepal, and Kenya)
  • Teapots and Utensils
  • Tea Ceremonies
    • Japanese Tea Ceremony
    • Chinese Tea Ceremony
    • English-style Tea Serving
    • American Tea Ceremony
  • Chemistry of Tea
  • Mechanics of Taste
  • Tea Aroma Wheel
  • Tea Tasting Protocol
  • Tea Evaluation Form
  • Tea Tastings (16 teas)
  • Health Benefits of Tea; Caffeine-Theanine
  • Guest Service Skills
    • Listening from Service
    • Asking Key Questions
    • Educating the Guest

Part 2 (Home Study)

Tea Evaluations – Multiple Steepings (Registrants will taste and evaluate two selected teas in each of the nine categories below (18 teas total), as well as learn the history and background of each tea, and preparation instructions using the ITMA recommended tasting and evaluation protocol).

  • Japanese Green Teas
  • Chinese Green Teas
  • White Teas
  • Oolong Teas
  • English Black Teas
  • Chinese Black Teas
  • Indian Black Teas
  • Pu-erh Teas
  • Chai (registrant creates the blend)
  • Herbal Teas/Tisanes

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Faculty