TEA MASTERY - ONLINE ONLY

This very morning, more than two billion people will wake up with a cup of tea. And the hospitality industry has taken notice - more and more restaurants, bars and hotels around the world are extending their tea lists beyond the classic English Breakfast, matching the ever-growing demand of refined tea drinkers who appreciate a bit of variety in their tea offerings.

Tea: it's the second most consumed beverage in the world, has endless health benefits and demand has never been higher. In fact, businesses around the world are finding that their tea menus are not just creating a buzz, but increasing sales by the cup-load.

In this course, Co-founder and Director of Somage Fine Foods, Nathan Wakeford, will explain the different types of tea, how to brew tea correctly and how to take advantage of the booming tea trend.

WHAT YOU WILL LEARN

• Welcome - Tea fundamentals

• A short history of tea

• Where tea comes from

• Types of tea: an overview

• Black tea

• Oolong tea

• Green, white, and yellow tea

• Puerh tea

• Tea service standards for hospitality venues

• The importance of water quality in tea preparation

• A guide to brewing great tea

• A guide to brewing iced tea

• Controlling tea infusion

• Phases of tea infusion

• Evaluating Tea: Objectives of a tea cupping

• Evaluating Tea: The tea cupping process

• Tea Cupping: Dry leaf evaluation

• Tea Cupping: Wet leaf evaluation

• Tea Cupping: Evaluating tea liquor

• Tea Cupping: Identifying faults and defects

• Designing a tea menu

• Pairing tea with food and drink