Professional Tea Training

Tea in the café, hotel, and restaurant industry

Simply Tea’s tea school now offers a series of 5 courses specifically tailored for professionals in the hotel and restaurant industry. These courses are based on tastings and the integration of tea into businesses. They aim to promote a better understanding of the principles of tea preparation and the development of a tea menu. The courses will combine the history of tea and the six tea categories. They will also cover the different styles and health benefits of the world’s most famous teas. Additionally, tea accessories and aspects of various tea cultures will be discussed.

Assessment of tea quality
Tea and terroir
Tea cupping
Composition of a tea menu, equipment for preparing and brewing tea
Tea for different times of the day. Tea as an ingredient in cooking. Pairing tea with food.

A certificate will be presented to participants at the end of the course.

Tea Sommelier

Denmark’s only professional tea training for professionals in cafés, restaurants, or the tea industry.

Price

Per module: DKK 2,000 per participant
8 consecutive modules: DKK 14,000

Commitment

28 hours (8 modules of 3.5 hours each) spread over 3-6 months.

Dates are to be agreed upon with the instructor.

Module 1
Tea Categories and Terroir

Tea Categories and Terroir
The tea plant, where it grows, and basic production methods
From plant to cup: tea plantations, small tea gardens, agricultural cooperatives, or small artisanal productions.
Tea Chemistry
Tea Brewing

Module 2
International Standard for Tea Cupping

International Standard for Tea Cupping
Knowledge of Water Quality
Organoleptic Evaluation of Tea and Tea Vocabulary
Descriptions of Tea for Tea Menus, Tea Websites, and Packaging.

Module 3
Tea from China

Country Background and Brief History
Main Regions and Famous Tea Mountains
Famous Chinese White Tea and Tasting
Famous Chinese Yellow Tea and Tasting
Famous Chinese Green Tea and Tasting
Different Brewing Parameters

Module 4
Tea from China

Famous Chinese Oolong Tea and Tasting
Famous Chinese Black Tea and Tasting
Famous Chinese Fermented Tea and Tasting
Brewing Different Chinese Styles: Gaiwans and Yixing Pots

Module 5
Tea from Japan

Background, Brief History, Seasons, etc.
Producing Regions and Production Methods
Classic Varieties: Shincha, Gyokuro, Sencha, Hojicha, Genmaicha, etc.
Tea Ceremonies: Ryakubon
Matcha Production, Tasting, and Whisking Technique

Tea from Taiwan

Background and Brief History
Main Regions and Famous Tea Mountains
Taiwanese Bao Zhongs (Pouchongs) and Tasting
Taiwanese Milk Oolong and Tasting
Roasted and Aged Oolong and Tasting
“Oriental Beauty” and Tasting

Module 6
Tea from India

Assam Background, Brief History, Seasons, etc.
Assam Orthodox, Assam CTC, Other Assam Teas and Tasting
Darjeeling Background, Brief History, Seasons, etc.
First Flush, Second Flush & Autumnal Tea and Tasting
Nilgiri Background, Brief History, Seasons, etc.
Nilgiri Black Tea, Frost Tea

Tea from Nepal

Background, Brief History, Altitude, Climate, etc.
Main Producing Tea Regions: Dhankuta, Illam, Jhapa, Therathum, and Panchthar

Tea from Sri Lanka

Background, Brief History, Altitude, Climate, etc.
Main Producing Tea Regions: Galle, Uva, Dimbula, Nuwara Eliya

Module 7
Tea from East Africa

Background, Brief History, Seasons, etc.
Tea Estates and Small Tea Gardens
CTC Tea from Kenya, Malawi, Rwanda, etc.

Orthodox Tea from Kenya and Malawi and Tasting

Other Tea-Producing Countries
Background, Brief History, Seasons, etc. for Each Region and Flavor Examples of Tea
Quality Assessment
SKOPE Analysis

Module 8
Preparing a Tasting Experience – Discussion and Conclusions

Tea as an Ingredient
Pairing Tea and Food, the Principles (Tea and Food Pairing)
Pairing Tea with Foods such as Cheese or Chocolate
Designing a Menu
Tea Etiquette

Assessment

After the completion of all 8 modules and achieving satisfactory results in the test, participants will be awarded the qualification: TEA SOMMELIER.