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The Specialty Tea Institute (STI), a division of the Tea Association of the USA, is offering its certification program June 2-3, 2008 at the World Tea Expo. Three certification classes will be covered: Foundations of Tea: Level 1, Foundations of Tea Level: 2 and Professional Series: Level 3 White & Green Tea.
Both members and non members of STI are eligible to attend STI Certification classes.
Schedule-at-a-glance:
| Monday, June 2, 2008 |
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| 9:00 am - 5:00 pm |
Foundations of Tea: Level 1 |
| 9:00 am - 5:00 pm |
Foundations of Tea Levels 1 & 2 |
| 9:00 am - 5:00 pm |
Level 3: Green & White Tea |
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| Tuesday, June 3, 2008 |
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| 9:00 am - 5:00 pm |
Foundations of Tea: Level 2 |
| 9:00 am - 5:00 pm |
Foundations of Tea Levels 1 & 2 cont. |
| 9:00 am - 5:00 pm |
Level 3: Green & White Tea cont. |
Cost:
Foundations of Tea: Level 1 - $325.00 member/ $425.00 non-member
Foundations of Tea: Level 2- $325.00 member/ $425.00 non-member
Foundations of Tea Levels 1 & 2 - $600.00 member/ $800.00 non-member
Professional Series: Level 3: Green & White Tea - $550.00 member/ $675.00 non-member
Volunteers are needed for the STI Certification Courses! Email Ellainy Karaboitis at
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or call (212) 986-9415
Foundations of Tea: Level One
As the first course in STI’s expanding education and certification program, Foundations of Tea: Level One will provide participants with a strong understanding of the five 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. Participants will taste representative samples of each of the 5 basic tea types, examine their essential characteristics and discuss tea steeping methods. Participants will demonstrate their command of this information at the end of day examination.
Instructors: Bill Waddington and Richard Guzauskas
Class Overview
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
Section 4 - Introduction to Tea Tasting
Section 5 – White and Green Teas
Section 6 – Oolong Teas
Section 7 - Stages of processing and Manufacture – British method
Section 8 - Stages of Processing and Manufacture – Pu’erh
Section 9 - Black and Pu’erh Teas
Section 10 - Review and test
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 post manufacturing processes. Also included are the principles of grading and naming teas by country of origin. In this seminar participants will examine and taste 6 pairs of teas as they are guided through the basics of comparison cupping. Participants will demonstrate their command of this information at the end of day examination.
Instructors: Ken Rudee and Richard Guzauskas
Class Overview
Section 1: Introduction to Stages of Production and Manufacture - CTC
Section 2: Grading and Naming
Section 3: Blending
Section 4: Flavoring and Scenting
Section 5: Decaffeination
Section 6: Intro to Sensory Evaluation and Cupping
Section 7: Examining White Teas
Section 8: Examining Green Teas
Section 9: Examining Oolong Teas
Section 10: Examining Black Teas
Section 11: Examining Loose Leaf and CTC Black Teas
Section 12: Examining Pu’erh Teas
Section 13: Review and Test
Professional Series Level 3: Green and White Teas
Green teas are the most numerous and popular of all the teas in China. The introduction and orientation to the major green tea producing regions is followed by how processing and regional influences affect leaf styles, flavor characteristics and steeping techniques, as well as other unique properties of Chinese green teas. Korean teas, now appearing widely in the US market, will be briefly introduced and explored. Japanese green teas, while not as numerous as Chinese green teas, still present a wide variety of flavors, qualities, and styles. An overview of the steps in the highly mechanized and technical procedures of Japanese tea production will be included.
We then return to China to focus on the production and leaf styles of white teas. White tea, once a tribute tea produced exclusively for the emperor of China, is now widely popular in the United States. Tasting the traditional white teas of China, and some of those being produced in other countries, discussion will include the controversy and current industry definition of what white tea is. Representative teas will be tasted throughout the class.
Instructors: Phil Parda and Yoon Hee Kim
Pre-requisite: Participants must have successfully completed Foundations of Tea: Level One and Level Two.
Class Overview
Day One:
Section 1 – Chinese Green Teas
Section 2 – Chinese Green Teas
Section 3 – Chinese Green Teas
Section 4 – Green Teas of Korea
Day Two:
Section 1 – Japanese Green Teas
Section 2 – Japanese Green Teas
Section 3 – Chinese White Teas
Section 4 – Review and Test
Register for STI Certification Classes through the World Tea Expo Registration.
To register for STI Certification Classes without attending the World Tea Expo, please complete the STI Attendee Registration Form.
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