Specialty Tea Institute: Tea Certification Program at the SCAA Event

Tea Forum April 10–11, 2013 • 8 a.m.–5 p.m.

Levels 1, 2 and 3 Black Teas (Two Day Class)
Boston Convention and Exhibition Center: Boston, MA

FOUNDATIONS OF TEA: LEVEL ONE, WEDNESDAY, APRIL 10
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 five basic tea types and the two traditional styles of orthodox tea production used to create them. Topics will also include the essential components of teas, where and how teas are grown, the stages of processing, and what differentiates the types and classifications of tea. Attendees will have the opportunity to taste representative samples of each of the five tea types, discuss tea steeping methods, and examine the basic characteristics of different teas.

Schedule
7:30-8 a.m. Registration
8-8:15 a.m. Introductions and Orientation
8:15-9:45 a.m. Section 1 – The World of Specialty Tea
Section 2 – Introduction to Stages of Processing and Manufacture
Section 3 – Stages of Processing and Manufacture – Chinese method
9:45-10:15 a.m. Break
10:15-11:30 a.m. Section 4 – Introduction to Tea Tasting
Section 5 – White and Green Teas
11:30 a.m. -1:30 p.m. Lunch
1:30-3 p.m. Section 6 – Oolong Teas
Section 7 – Stages of Processing and Manufacture – British method
Section 8 – Stages of Processing and Manufacture – Pu’erh
3-3:30 p.m. Break
3:30-4:15 p.m. Section 9 – Tasting Black and Pu’erh Teas
4:15-5 p.m. Section 10 – Review and Test

FOUNDATIONS OF TEA: LEVEL TWO, THURSDAY, APRIL 11
Building on the essential groundwork presented in Foundations of Tea: Level One, Level Two will examine CTC (Crush, Tear, Curl) tea production and manufacture, as well as the post manufacturing process. Also included are the principles of grading and naming teas by country of origin. In this seminar, participants will examine and taste six pairs of teas as they are guided through the basics of a comparison cupping. Participants will demonstrate command of this information through testing at the end of the day.

Schedule
7:30-8 a.m. Registration
8-8:15 a.m. Introductions and Orientation
8:15-9:45 a.m. Section 1 – Introduction to Stages of Production and Manufacture
Section 2 – Grading and Naming
9:45-10:15 a.m. Break
10:15-11:30 a.m. Section 3 – Blending
Section 4 – Flavoring and Scenting
Section 5 – Introduction to Sensory
Section 6 – Tasting White Teas
11:30 a.m.-1:30 p.m. Lunch
1:30-2:30 p.m. Section 7 – Tasting Green Teas
Section 8 – Tasting Oolong Teas
2:30-3 p.m. Break
3-4:15 p.m. Section 9 – Tasting Two Black Teas
Section 10 – Tasting Loose Leaf and CTC Black Teas
Section 11 – Tasting Pu’erh Teas
4:15-5 p.m. Section 12 – Review and Test

PROFESSIONAL SERIES: LEVEL THREE, BLACK TEAS, APRIL 10-11
This intensive two-day class is devoted to black teas from three of the five traditional countries of origin: China, India, and Sri Lanka. The tremendous diversity in flavor and style, spanning centuries of craft and thousands of miles of geography and terroir, will be explored through the evaluation of at least two dozen teas. As with all Level Three classes, basic science (i.e. what is happening inside the leaf to make these teas unique) will be covered. Orthodox and CTC (Crush, Tear, Curl) teas will be cupped for comparison. Class focus is on important classic standards and discussion of what defines “quality” tea of these types for the U.S. market and abroad. All participants must successfully complete Levels One and Two before taking Level Three.

Schedule – Day One
7:30-8 a.m. Registration
8–8:15 a.m. Introductions and Orientation
8:15–9:30 a.m. Section 1 – Overview of Teas
Section 2 – Black Teas of India
9:30-10 a.m. Break
10-11:30 a.m. Section 3 – Black Teas of India
11:30 a.m.-1:30 p.m. Lunch
1:30-3 p.m. Section 4 – Black Teas of Sri Lanka
3-3:30 p.m. Break
3:30-5 p.m. Section 5 – Black Teas of Sri Lanka

Schedule – Day Two
8-8:15 a.m. Introductions and Orientation
8:15-9:30 a.m. Section 1 – Black Teas of China
9:30-10 a.m. Break
10-11:30 a.m. Section 2 – Black Teas of China
11:30 a.m.-1:30 p.m. Lunch
 1:30-3 p.m. Section 3 – Black Teas of China
3-3:30 p.m. Break
3:30-5 p.m. Section 4 – Review and Test

A manual will be provided at the beginning of each level. Passing the test (minimum passing score 80%) will be mandatory for those wishing to be certified and in order to advance to the next class level. Reading the manual (an electronic version will be provided upon registration) in advance of the class is mandatory. If you do not receive the manual via email, please contact Ellainy Karaboitis.

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