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SPECIALTY TEA INSTITUTE TEA CERTIFICATION PROGRAMS

 

For UPDATED DATES AND More Information, VISIT www.teausa.org

 

CITY

Concurrent Event

2009 DATES

STI Levels

         
         

3.

Las Vegas, NV

World Tea Expo

May 5-6

1,2,

3 oolong 3 cupping

4.

Charleston, SC

Tour Charleston

Tea Plantation

Sept 10-12

1,2,

3 Pu-erh and cupping

 

Please See www.teausa.org for updated program topics and dates.

 

 

January 2009 STI Certification Courses!!

 

Join us January 18-20, 2009 at the Holiday Inn Fisherman’s Wharf for three exciting STI Certification Courses.  Classes that will be offered include:

 

 

January 18, 2009- Level One: Foundations of Tea

This introductory course provides 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 tea types, discuss tea steeping methods and examine the basic characteristics of different teas.

 

January 19, 2009- Level Two: Foundations of Tea (Prerequisites: Completion of Level One)

Building on the essential groundwork presented in Level One, this class 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 teas as they are guided through the basics of a comparison cupping of the tea types.

 

January 20, 2009-Level Three Professional Series: Oolong Teas (Prerequisites: Completion of Levels One and Two)

This class is an in-depth survey of the oolong teas of China and Taiwan.  Experts in the arena of oolong tea will present in-depth information about the production and influence of regional, varietal and processing techniques on these teas.   Many oolong teas will be brewed and tasted.

 

For information and registration, please visit our website at www.teausa.org or contact Ellainy Karaboitis at ekaraboitis@teausa.org.  We hope to see you there!

 

STI CERTIFICATION PROGRAM

Level I: Foundation Series
Foundations of Tea: Level One

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 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 – Pu’erh



2:55 – 3:25pm:     Break

3:25 – 4:15pm:    

  • Section 9 - Tasting both black and pu’erh


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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