About Our Tea Sommelier Curriculum
Our tea sommelier curriculum is designed for dedicated students of Chinese tea who wish to deepen their practice and pursue a career in the tea world.
My journey began in 2010, when I was a college student helping my cousin manage a quiet yet vibrant tea room in our hometown in Jiangxi. It was there that I built my foundational skills and received my first structured tea education. Years later, I continued my studies in Jingdezhen under a tea master, completing advanced training and earning a tea master certification. A certificate, however, is never the destination—it was through years of practice, sourcing, and learning from the many people involved in making tea that my understanding gradually took shape.
Beyond formal study, I have spent many years working closely with tea farmers and sourcing teas at origin. These experiences have shown me that tea can be approached in many ways—both as a refined, aesthetic ceremonial practice and as a more casual, everyday enjoyment.
This curriculum reflects that balance. It is designed to guide you toward becoming a confident and thoughtful tea practitioner—someone who not only understands tea deeply but can also share it with others in a meaningful and approachable way.
While we do not offer a certificate upon course completion, the experience, knowledge, and skills you gain will speak for themselves. What you learn here will demonstrate your deep appreciation for Chinese tea and your ability to share it with others with confidence.
Upon completing all ten chapters of the program, you will develop your own criteria for evaluating tea, gain the ability to distinguish quality with confidence, and brew comfortably in both ceremonial settings and more casual, tasting-focused environments. As part of our community, you will continue to have us as an ongoing resource and support throughout your tea journey.
Chapter 1: Brewing Fundamentals — Gaiwan Practice
Understand the fundamental sequence of gaiwan brewing and tea etiquette. Build confidence in brewing and pouring with a gaiwan.
- Brewing sequence and flow
- Gaiwan handling and pouring techniques
- Water selection and preparation
- Tea and teaware selection
- Leaf-to-water ratio, temperature, steeping time
- Pouring method and hosting gestures
- Hands-on practice with black tea
Gaiwan is central to Chinese tea practice. Mastering its technique from the start builds a strong foundation that applies to most teas and teaware.
Chapter 2: Tea Space, Philosophy & Foundations
Learn Chinese tea history, culture, and aesthetics; understand the six main categories of Chinese tea; build confidence brewing green tea in glassware.
- Tea history and culture
- Tea table and space design philosophy
- Tea table arrangement and aesthetics
- Six tea categories: green, yellow, white, oolong, black, heicha
- Green tea brewing (tall glass)
The tea space and table arrangement set the tone for your tea experience. By approaching each setup with care and mindfulness, you create a space that enhances focus, presence, and the meaning of every brew.
Chapter 3: Green & Yellow Tea — Theory and Brewing Practice
Learn characteristics, production, processing, and brewing methods for green and yellow teas. Confidently share knowledge about green tea.
- Green tea grades and processing
- Brewing methods: bowl, gaiwan, cold brew
- Water, ratio, temperature, pouring technique, steeping time
- Health benefits
Green tea is a fundamental category in Chinese tea culture. Understanding it develops precision, awareness, and appreciation of seasonal teas.
Chapter 4: Wuyi Rock Tea (Yancha) — Theory and Brewing Practice
Understand major varieties of quality Wuyi rock oolong teas, including tasting and brewing with a Yixing teapot.
- Tasting and identifying yancha varieties
- Fundamentals of Yixing teapot brewing
- Compare brewing with gaiwan vs. Yixing teapot
Oolong tea is widely consumed worldwide. Students gain confidence in evaluating, brewing, and presenting Wuyi rock tea.
Chapter 5: Chaozhou Gongfu Tea — Dancong Oolong Theory and Brewing Practice
Learn major Dancong oolong varieties, traditional Gongfu brewing, and aroma evaluation.
- Tasting and understanding Dancong oolong varieties
- Traditional charcoal Gongfu brewing
- Etiquette and historical context of Gongfu style
Dancong is central to Guangdong tea culture. Understanding its history, social context, and brewing traditions deepens students’ mastery of Gongfu tea.
Chapter 6: White Tea — Theory & Brewing
Understand white tea grades, processing, and characteristics; highlight key flavor profiles in brewing.
- White tea varieties and grades
- Processing methods
- Major production regions
- Brewing techniques: water, ratio, temperature, steeping time
- Aging characteristics
White tea is a major category with subtle varieties. Mastering it allows students to brew for optimal flavor and appreciate its aging potential.
Chapter 7: Black Tea — Theory, Brewing & Teapot Use
Understand black tea processing, production areas, and brewing methods. Distinguish quality differences and optimize performance across different teaware.
- Processing and production areas
- Brewing methods: gaiwan, porcelain teapot, Yixing teapot
- Water, ratio, temperature, steeping time
- Compare teaware effects
Black tea is versatile and widely appreciated. Mastering multiple brewing methods strengthens adaptability and sensory skills.
Chapter 8. Dark Tea (Heicha) — Theory & Brewing
Learn categories, processing, brewing, and aging characteristics of dark teas (including ripe puer and Liu Bao).
- Dark tea varieties and processing
- Major production areas
- Brewing techniques: water, ratio, temperature, steeping time
- Aging potential and storage
Dark teas are unique for their fermentation and aging potential. Understanding proper brewing and storage ensures optimal flavor and development over time.
Chapter 9: Puer Tea — Gushu, Gao Gan, Qiao Mu
Understand the diversity of raw puerh; learn to evaluate leaves, environment, and aging potential.
- Sheng puerh classification: Gushu, Gao Gan, Qiao Mu
- Young vs. aged puerh
- Brewing methods: gaiwan, Jianshui/Yixing teapots
- Storage and aging
Puerh tea is highly valued for its history, terroir, and aging potential. Students will learn to break, brew, and evaluate puerh with confidence.
Chapter 10: Advanced Practice & Tea Culture Application
Apply knowledge to design tea experiences, conduct blind tastings, and explore how teaware affects flavor.
- Prepare tea gatherings/events
- Blind tasting and sensory exercises
- Apply etiquette in group settings
- Compare teaware textures
This capstone prepares students to run their own tea experiences, synthesize knowledge, and refine sensory skills for professional practice.