A true tea sommelier doesn’t just brew—they connect, educate, and inspire. Therefore, in our international tea tasting and sommelier course, we emphasize active participation, hands-on practice, and structured learning to refine both your tea expertise and communication skills.
Group Discussions – Exchange tea traditions with classmates from different cultures.
Live Brewing Practice – Demonstrate techniques while explaining your process.
Weekly Tea Stories – Share personal experiences with tea in your country.
After each lesson, you’ll complete tasks like:
Tasting notes (describe flavors like a pro).
Video presentations (record yourself brewing & explaining).
Cultural comparisons (how tea is served in your region vs. others).
To pass, you’ll:
Write a paper with a 1000-word minimum (topic: any tea-related theme).
Prepare a 10-minute presentation (slide deck + live demo encouraged).
Defend your ideas in a Q&A (5-minute oral exam with instructors).
"A tea sommelier’s knowledge is useless if they can’t share it clearly. This course trains you to teach, persuade, and captivate."
On July 31, we conducted another excellent oral defense and witnessed how our tea lovers evolve from students to experts.
1. The Beauty of Chinese Tea(by Narges)
Narges delivered an excellent beginner-focused presentation on Chinese tea. Her ability to distill complex topics like processing methods, characteristics, properties, and food pairings into easily digestible content was particularly impressive. Only through deep mastery of these systems could she make such specialized knowledge accessible to an audience unfamiliar with Chinese tea culture. She exemplified the beauty of simplicity – a principle central to Chinese tea artistry itself. Well executed!
2. Black Tea Classification in Britain: The Historical and Cultural Shift from Eastern Tradition to Western Standardisation(by Michael Butler)
The history of black tea categorisation is more than a grading system; it's a reflection of how trade, science, and culture shape the way we understand the world. As tea journeyed from China to the UK, it transformed from a cultural medicinal drink into a global commodity, and in this transformation, new systems of classification emerged. These systems, while rooted in commerce, colonial ambition, and scientific standardisation, helped formalise tea for international trade.
However, this transformation also created a legacy of duality. On one hand, we have Western grading systems that focus on commercial grading such as appearance and leaf size; on the other, Eastern methods are about processing, tradition, and origin. The coexistence of these systems today reminds us that classification is not just a scientific system, it’s a cultural one.
From Lu Yu’s Classic of Tea to ISO standards, the evolution of black tea classification tells a broader story: how knowledge adapts when cultures intersect, and how a single beverage can carry the weight of empires, industries, and identities in every cup
3. Food Pairing Tea in Chinese Cuisine: An Application Study(by Ping Liu)
Food Pairing Tea (FPT), as an emerging culinary culture, is gradually gaining prominence within the realm of Chinese cuisine. This paper takes the Summer Jiangnan Lotus Banquet at Sucheng Jiayan, a Michelin Bib Gourmand recommended restaurant, as a case study to explore the theoretical foundations, practical methodologies, and application value of FPT in Chinese dining. By analyzing the principles of flavor balance, taste harmony, and regional pairing between tea and dishes, this paper summarizes the golden rules of FPT. Concrete examples from the case study illustrate its practical implementation within Chinese cuisine. The research demonstrates that FPT not only enhances the dining experience but also highlights the profound depth of Chinese culinary culture.
4. The "Breaking the Circle" and "Rebirth" of Tea Culture among Young People( by Wan Zhu)
The influence of tea culture on modern young people essentially represents the creative transformation of traditional culture in the contemporary era. It is no longer confined to ancient rituals but has become a carrier for young people to express their life attitudes and cultural confidence through consumption innovation, social reconstruction, and cultural symbolization. This influence not only continues the tea ceremony spirit of "harmony, tranquility, joy, and truth" but also endows it with new connotations in line with the characteristics of the times, promoting the continuous vitality of tea culture in modern society.
5. Night-Dewing: The Ancient Art and Science Behind Lu'an Tea’s Unique Flavor and Health Benefits ( by Jianhua Zhu)
Lu'an Tea, revered as "Holy Tea" in Chinese history, is celebrated for its ability to harmonize the body's vital organs and eliminate dampness. Its distinctive processing method, particularly the Night-Dewing technique, sets it apart from other teas. This paper explores the meticulous Night-Dewing process, its scientific principles, and the cultural significance of Lu'an Tea. Additionally, it highlights three traditional brewing methods that enhance the tea's health benefits, offering a holistic perspective on this ancient tea's enduring appeal.
6 Oolong Tea and Its Market Analysis ( by Liwei Chen)
Liwei Chen shared her insights on oolong tea and the market with you from four perspectives: the health benefits of oolong tea and its consumer base, the diversity of its origins and flavors, its artistic and fashion value, and its market positioning. This will provide tea enthusiasts with a deeper understanding of oolong tea while also offering market inspiration for the development of the oolong tea industry.
7. GREAT CHANGE OF PU’ER: How a Humble Leaf Reshaped Economy and Identity(by Xi Kang)
This study looks at a key question: How did the global tea market, turning Pu'er tea into a popular product change local producers? Before, they didn't value their own tea very much. But now, they see it as a core part of their culture and identity. Using a mix of methods, the study examines economic data, cultural traditions, and city growth. It argues that the big rise in Pu'er tea's popularity over the last twenty years (2003–2023) caused three major changes:
• Economic: Farmers became businesspeople facing risky markets
• Cultural: Young people switched from green tea to Pu’er; the city changed its name
• Spatial: Tourism changed cities and villages, creating inequality
Ultimately, the paper demonstrates that tea brought both freedom and problems, offering lessons for global regions commodifying heritage under rapid modernization.
Hats Off to Our Advanced Tea Sommeliers! July Cohort Conquers Oral Defense!
We welcome more tea lovers to join us!
Introductory Information of 2-Star Tea Tasting & Sommelier Course.pdf
