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Pan Pacific Hotel, San Francisco, California
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*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)
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DAY I: Saturday, January 22, 2005
Foundations of Tea: Level One
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. Topics will 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 teas and to examine the different styles of the leaves,
discuss tea steeping and 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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| 8:30am-9:00am |
Welcome and Check-In |
| 9:00am-10:00am |
Seminar 1A
Legends and Definitions of Tea
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| 10:00am-10:30am |
Tea Break & Questions |
| 10:30am-11:30am |
Seminar 1B
Origins, Methods of Production & Basic Leaf Styles
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| 11:30am-12:30pm |
Box Luncheon |
| 12:30pm-2:00pm |
Seminar 1C
General Cup Characteristics, Preparation & Testing
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| 2:00pm-2:30pm |
Tea Break & Questions |
| 2:30pm-3:00pm |
Seminar 1D
Trends & Blending
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| 3:00pm-4:30pm |
Review Session |
| 4:30pm-5:00pm |
Examination |
| 6:30pm-8:30pm |
NETWORKING RECEPTION
Ponzu Restaurant, 401 Taylor Street
(Two blocks away from the Pan Pacific Hotel)
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DAY II: Sunday, January 23, 2005
Foundations of Tea: Level Two
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. This seminar will allow attendees to
view and taste many of the teas now available and consumed in the US market. The focus
will be on loose leaf teas but CTC and fanning methods will also be included along with
the introduction of 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.
| SCHEDULE: |
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| 8:30am-9:00am |
Welcome and Check-In |
| 9:00am-10:00am |
Seminar 2A
The Production & Manufacture of Tea
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| 10:00am-10:30am |
Tea Break & Questions |
| 10:30am-11:30am |
Seminar 2B
Leaf Styles, Origins & Characteristics: A Physical Examination
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| 11:30am-12:30pm |
Box Luncheon |
| 12:30pm-2:00pm |
Seminar 2C
Steeping & Enjoying Different Teas
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| 2:00pm-2:30pm |
Tea Break & Questions |
| 2:30pm-3:00pm |
Seminar 2D
Cupping Teas in a Professional Manner |
| 3:00pm-4:30pm |
Review Session |
| 4:30pm-5:00pm |
Examination |
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