Chinese tea terroir and culture

Daye // Big-leaf

A learning journey into Chinese tea

Introduction

The Daye course is the second part of our journey on Chinese tea, and requires a succesful attedance to the Xiaoye - Small Leaf course.
With the Xiaoye course we learn how to dive into Chinese tea terroir and to culturally translate its complexity; with the Daye we focus on the most technical aspects around our beloved tea leaves, going in-depth on professional tasting, Chinese evaluating jargon, domestic (Chinese) and international markets, supply chain.
We learn how a Chinese tea-professional researches, samples and evaluates a tea-leaf before purchasing it; what is the standard in terms of appearance, fragrance, taste, of each category of tea, and also what are their most common flaws and what caused them.
In this course the most important terms and categories are given in Chinese language, following the teaching of Xiaoye course.
The goal of this course is to learn how to independently sample, evaluate and purchase a tea for your business, understanding its value and potential.
At the end of the course, after a successful passing of the final exam, there is the optional possibility to obtain the official certification as Tea Professional recognised by the Chinese government.

Educational program

Part I: the foundations of the Chinese tea professional

#1 -Basic rules of professional tasting

#2 - Environment and tea trees; storage and ageing.

#3 - The eight elements to judge and classify a tea

Part II - Advanced theory, Chinese professional evaluation, case studies

#4 - In depth: green tea

#5 - In depth: flower tea

#6 - In depth: pu'er tea

#7 - In depth: white tea

#8 - In depth: red tea

#9 - In depth: wulong and dark tea

#10 - Yellow tea and course review

3 - Wrap-up and exam

Final Exam

We take time to review and be aware of our new knowledge before a final test; it is mandatory only for who wants to obtain the official Chinese certification.

Continue your learning

At the end of the course we offer an yearly 10% discount on our courses and tastings, to continue in your learning path.

Method

Classes are held online through Zoom, and all the teas shipped to your home, wherever you are. We will use audio / video and a live chat, to sum up the keywords of each lesson and your questions during the course, and we will share a presentation with words and photos with your private screens.

You will also receive digital or paper notes before each lesson, in order to better follow the course.Beside Vivian, the teacher, we always have at least one assistant online to write the key-points in the chat, collect your homework, and to answer your questions.

After each class we share our presentations for self study, the chat log, and some audio files to help you to review the most important words and their pronunciation. During the week we are always available to support you through your individual study both on teas and language.

Next edition

February 13th, 2022

For further information book a video-call with Vivian, or write us an email.

Book and info

*we are glad to support the future of our industry offering special rates to business owners and young students under 25 years old.

Other learning paths

Chazi // Tea Seeds

Our introduction to Chinese teas, with 5 lessons and 20 teas. The focus is on brewing, ceremony and ceramics.
The course is designed both passionate and connoisseurs. 

Next session: February 2022

Course info

Tasting events // Master-classes

We schedule monthly tastings and masterclasses, covered in one or two meetings each, with seasonal and rare teas from our studies and travels.

Calendar

Xiaoye // Big-leaf

A long-term course on Chinese teas and terroir, with elements of Chinese language: the beginning of your independent travel into Chinese leaves and markets. 

Next session: Feb. 6th, 2022

Course info

Academy

After ten years since the beginning of our journey, first as tea travelers and then as producers, we want to offer a solid structure to our words, and pave the path for all tea enthusiasts. We designed an educational program to enrich the knowledge and awareness on tea and to train future tea professionals, with the purpose to form skilled, conscious and critical tea drinkers, ready to keep improving and take an active part in the growing global industry of fine tea.

The Teacher

Vivian Zhang is a tea master who graduated at the highest level from the Chinese Tea Academy, after attending courses in Beijing and completing her specialisation in Kunming. In 2014 she became a tea producer after founding her company, Eastern Leaves, on mount Nannuo in Yunnan. Over the years, she has added the various degrees of the official training on tea - from the ceremony to the cultivation - to her liberal education in Ancient Chinese Literature. In 2016 she graduated with a Master degree in Food and Beverage Management, at Bocconi University in Milan.

Certificate

Upon passing the exam at the end of the Daye-Big Leaf level, a unique certificate in "Chinese Tea Taster and Connoisseur", legally registered with the Chinese Federation, will be issued by All China Federation of Supply and Marketing Cooperatives, Kunming headquarters.Students in possession of said certificate are able to judge and accurately describe teas with respect to their own terroir, to brew tea as a professional, to trace the production techniques, and finally to understand and actively participate to market quotations.

Further information