STI CERTIFICATION PROGRAM
Professional Series Level 3: Professional Cupping and Sensory Evaluation
Professional Series Level 3: Professional Cupping and Sensory Evaluation Cupping involves a more scientific approach to evaluating teas, as opposed to tasting for pure enjoyment and appreciation. It is an organized, focused examination of tea by comparison and contrast. Learning to cup teas is one of the most valuable skills a tea professional can develop. This seminar introduces us to the methodologies, universally accepted standards and consistent procedures that professionals use every day.
The morning half of this class will familiarize attendees with all aspects of cupping – from the essential elements of the set-up procedure and sensory analysis to spitting and record-keeping. Teas will be cupped and evaluated by all. The second half of the class will consist of further instruction and exercises in sensory evaluation of specific tea characteristics. This will include recognizing defects in teas such as under-withered, over-fired, case-hardened, over-rolled, recognizing when an oil has been applied to a scented tea plus more. Attendees must have successfully completed Foundations of Tea: Level One and Level Two.
8:00AM-9:00AM: Breakfast and Check In
9:00AM-10:30AM: Introduction to Professional Cupping Procedure
10:30AM-11AM: Tea Break
11AM-12:00PM: The Professional Cupping Procedure
12:00AM-1:00PM: Lunch
1:00PM-2:15PM: Sensory Evaluation of Specific Tea Characteristics
2:15PM-2:45PM: Tea Break
2:45PM-3:45PM: Sensory Evaluation of Specific Tea Characteristics
3:45PM-4:30PM: Summary and review session
4:30PM-5:00PM: Exam