STI CERTIFICATION
PROGRAM
Level I: Foundation
Series
Foundations of Tea: Level One
As the first course in STIs expanding education and
certification program, Foundations of Tea: Level One will provide attendees with
a strong understanding of the 5 basic tea types and the two traditional styles
of orthodox tea production used to create them. Topics also include the
essential components of teas, where and how teas are grown, the stages of
processing and what differentiates the different types and classifications of
tea. Attendees will have the opportunity to taste representative samples of each
of the 5 tea types, discuss tea steeping methods and examine the basic
characteristics of different teas.
Schedule
9 9:15am: Introductions and
Orientation
9:15 10:45am:
- Section 1 The World of Specialty Tea
- Section 2 - Introduction to Stages of
Processing and Manufacturing
- Section 3 - Stages of Processing and
Manufacture Chinese method
10:45 11:15am: Break
11:15am 12:30pm:
- Section 4 - Introduction to Tea
Tasting
- Section 5 White and Green Teas
12:30 to 1:30: Lunch
1:30 to 3:00pm:
- Section 6 Oolong Teas
- Section 7 - Stages of processing and
manufacture British method
- Section 8 - Stages of Processing and
manufacture Puerh
2:55 3:25pm: Break
3:25 4:15pm:
- Section 9 - Tasting both black and
puerh
4:15 5pm:
- Section 10 - Review and test
STI CERTIFICATION
PROGRAM
Level II:
Foundation Series
Foundations of Tea: Level Two
Building on the essential groundwork presented in Level One,
Foundations of Tea: Level Two will examine CTC tea production and manufacture,
as well as blending, flavoring and scenting, and introduction to sensory
evaluation of teas. Also included is an introduction to the principles of
grading and naming teas by country of origin. This seminar will allow attendees
to examine and taste 5-6 pairs of teas as they are guided through the basics of
a comparison cupping of the 5 tea types.
Schedule
9-9:15am: Introductions and
Orientation
9:15am-10:45am:
- Section 1 - Introduction to Stages of
Production and Manufacture
- Section 2 - Grading and Naming
10:45am-11:15am: Break
11:15am-12:30pm:
- Section 3 - Blending
- Section 4 - Flavoring and Scenting
- Section 5 - Intro to Sensory
- Section 6 - Tasting White Teas
12:30pm-1:30pm: Lunch
1:30pm-2:30pm:
- Section 7 - Tasting Green Teas
- Section 8 - Tasting Oolong Teas (30
mins)
2:30pm-3:00pm: Break
3:00pm-4:15pm:
- Section 9 - Tasting Indian Black Teas
- Section 10 - Tasting Ceylon Loose Leaf
and CTC Teas
- Section 11 - Tasting Pu'erh Teas
4:15pm-4:30pm: Review
4:30pm-5:00pm: Test
STI CERTIFICATION
PROGRAM
Level III:
Professional Series
To complete Level Three in its entirety, you must
complete all five classes listed below. You do not need to take them in any
specific order, but all must be completed and passed to receive Certification
for Level Three.
Please note: Upon completion of each class you will receive
certification in that focused class (ex. Black Teas) to accredit your knowledge
in that specified area of tea.
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