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SPECIALTY TEA INSTITUTE 362 Fifth Ave, Suite 801, New York, NY 10001 Tel: 212-986-0250 / www.teausa.org Registration Information: Kisha Omer - komer@teausa.com |
New York City 2006 TEA CERTIFICATION* SEMINARS3 West Club, 3 West 51st Street, New York, NY 10019 PH: 212-582-5454 | |||||||||||||||||||||||||||||||||||||||||||||
| *The Specialty Tea Institute’s “Foundations of Tea, Level One & Level Two,” were
developed by a team of industry experts in response to numerous requests for a standardized education
program that offers an industry wide, recognizable accreditation. This two-day educational conference
is part of the most significant STI initiative ever undertaken and represents a major milestone in the
history of the US specialty tea industry. (Please see attached registration form & fee schedule) | |||||||||||||||||||||||||||||||||||||||||||||
DAY I: Saturday, July 8th, 2006 As a preliminary look into the basics of tea, Foundations of Tea: Level One will provide attendees with a strong understanding of the different components of tea and the basic processes necessary to create different tea types.. Topics will also include where and how teas are grown, how they are processed and what differentiates the different types and classifications of tea. Attendees will have the opportunity to taste 4 or 6 teas and to examine the different leaf styles, discuss tea steeping and differentiate between the basic characteristics of different teas. A manual (binder) will be provided at the beginning of Level One and an exam will follow at the completion of this seminar. Passing the exam will be mandatory for those wishing to be certified as having successfully completed, Foundations of Tea: Level One. Schedule:
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DAY II: Sunday July 9, 2006 Foundations of Tea: Level Two will take an in-depth look at the production of teas (manufacture), different cupping methods for teas (including but not limited to the method approved by STI and used as the international standard), leaf styles and origins, characteristics of CTC as well as Orthodox teas. Also the preliminary ground work for understanding the grading of teas will be covered in Level Two. This seminar will allow attendees to view and taste 10-12 teas now available and consumed in the US markets. The focus will be on loose leaf teas but CTC and fannings will also be included along with the introduction to grading standards. After the teas are examined, steeped and tasted, there will be an exam that will follow the conclusion of the seminar. A manual (binder) will be provided at the beginning of Level Two and passing the exam will be mandatory for those wishing to be certified as having successfully completed, Foundations of Tea: Level Two. Reading the manual (provided upon registration) in advance of the seminar is mandatory, please pay particular attention to the grading of tea sections and the manufacture of tea sections of the manual. Schedule:
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