Tea Master

Level 3

£375 + VAT per module for UKTA qualified tea sommeliers




Personalised tutoring and expert application in an advanced learning environment.

The Level 3 Tea Master course has been designed for F&B and tea professionals, and for those who wish to achieve a very high level of knowledge and significant understanding of the many different aspects of tea.

To achieve Tea Master certification you must complete 12 modules plus self-study. To become a Tea Master, participants will have already qualified as Tea Sommelier and will be expected to have visited at least one tea estate during their study period.





Sensory analysis and the language of taste, is a vital skill to have in the tea industry. In Advanced Tasting you will gain valuable knowledge of the 120 most commonly used tea descriptors. We will look at the 10 categories of Tea Descriptions - colour, brightness, clarity, quality, mouthfeel, contaminations, infusion, dry leaf appearance, taste and origin specific flavour. You will leave with the tools to taste differences in region and altitude, and to confidently describe what you are tasting - join us for what will be a day of sensory delight!

  • Theoretical principles
  • What is sensory analysis?
  • Why is sensory important in tea?
  • Brew a speciality vs. mainstream tea, discuss and acknowledge differences
  • How we taste
  • Olfactory, taste and flavour
  • Fruit pastel taste test(?)
  • The 5 basic tastes
  • The importance of using a consistent standardised language
  • Key terminology / sensory vocabulary used
  • Positive and negative key terms
  • The 10 categories of tea descriptions
  • For each category, the most common tea descriptors and what they mean
  • Define colour, brightness and clarity in tea
  • Define mouthfeel in tea (using milk vs. water to illustrate)
  • Define dry leaf appearance (dry leaf batch to illustrate key terms)
  • Define origin specific flavour (taste an origin batch 10-12 teas together using the descriptors as an aid)
  • Define contaminations in tea
  • Define quality and infusion in tea (comparing a poor vs. excellent quality tea - use all senses to assess dry leaf, liquor and infusion)
  • Other terms defined as taste
  • For each category, the most common tea descriptors and what they mean
  • Recap on brewing technique
  • Assessing the dry leaf, liquor and infusion
  • Sensory equipment
  • The core equipment for tea sensory analysis
  • The importance of hygienic, odour-free work space for brewing
  • How to set up sensory skills in your business
  • Running a tea tasting session.



Alex joined the tea industry in the late 90s as a buyer for Tetley although having taught children of tea pickers in Nepal at the age of 19 it wasn’t his first foray into the world of tea. Alex spent seven years at Tetley working in the tea buying and blending department before setting up his own tea company - Blends For Friends - in 2006. Using his skills as a Master Blender, Alex and his team source, create and pack bespoke blends for individuals and speciality tea businesses all over the world. Alex has visited over 150 tea and herb estates in all the major tea growing regions and has given masterclasses on tea in over 20 countries. Alex Probyn Profile...



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