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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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