Spedizioni gratuite in Italia da 69€

Xiaoye - Small Leaf

A journey into Chinese Tea

The Xiaoye course is the first part of our journey on Chinese tea, an in-depth travel into each layer of the most important tea-terroir of China: history, geography, botanic, technique, culture, and people.
The tea- learning and tasting will be deeply connected with its original Chinese culture, studying the main factors that determined its change over time through historical events, technical achievements, and market transformation.
In each class we introduce elements of Chinese language, to be able to pronounce correctly the teas and places.
The goal of this course is to learn how to independently source and safely purchase your favorite tea, understanding its authenticity and possibly holding a small conversation with your favorite Chinese vendor.
It is aimed to tea enthusiast and professional, and it is propedeutic to the Daye - Big Leaf course, that gives access to the official certification as Tea Professional recognized by the Chinese government.

Schedule and Program

#1 - Introduction to Chinese Tea

Four period of tea developments, what made tea become important beverage nowadays. Following the history of tea in China: from its origins to today's debate.

#2 - Geography of tea in China: trees and climate

The main production areas according to a historical perspective; we will talk about terroirs: civilizations, communities, eras, and productive districts.

#3 - Emperors, powerful people, economics impacted tea in different dynasties.

Who are the most important people in Tang, Song and Ming dynasty and how they impact tea. What made us to have so many kinds of tea today

#4 - Knowing and processing the leaves: white teas

The origin of tea production: we familiarise with the phases of withering and drying, exploring different regions, tastes, and vintages.

#5 - Knowing and processing the leaves: green and yellow teas

Human-applied heat becomes a key to obtain an excellent result: we learn how does it happen for different teas, and what does it mean for our brew.

#6 - Knowing and processing the leaves: Wulong teas, Wuyishan teas and Dancong from Guangdong

A thousand-face category of tea, that includes many hues, cultivars, techniques, and breath-taking landscapes.

#7 - Knowing and processing the leaves: red teas

The tea leaves meet sweet, ripe fruites and rubin liquors, discovering new routes and tastes.

#8 - Knowing and processing the leaves: dark and fermented teas

Long-term processing and microorganisms give a new taste to the passage of time, season after season.

#9 -Pure teas, blends, and scented teas in Chinese tradition 

Terroir blends and scented teas throughout Chinese history and in modern society.

Final Test

Method

Each class is held every Saturday from 10am CEST untill 12pm CEST (calculate here your local time).

The 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.

Continuos Learning

Every student of Xiaoye and Daye levels can get a 10% discount on all our tasting events for 12 months, and access to our alumni group, that is composed by European tea professional and future professionals: our aim is to allow tea knowledge to be shared, as well as recourses; it is clear that the tea market in the west is going to undergo to a major change in its structure and we want to actively support it, together will all of you.In 2016 she graduated with a Master degree in Food and Beverage Management, at Bocconi University in Milan. Together with Eastern Leaves, she divides her life between the mountains in Yunnan, and our studio and showroom in Milan, where she shares her experiences and the tea leaves she brings from her travels.

Enroll

Talk with us

Book a 1-on-1 session on Zoom with Vivian Zhang, the teacher, to introduce ourself and to taylor our courses on your needs

banner

Talk with us

Book a 1-on-1 session on Zoom with Vivian Zhang, the teacher, to introduce ourself and to taylor our courses on your needs

banner

Logo

Eastern Tea 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 specialization 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.
Together with Eastern Leaves, she divides her life between the mountains in Yunnan, and our studio and showroom in Milan, where she shares her experiences and the tea leaves she brings from her travels.

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 Eastern Stories

Subscrib to receive the latest updates about our leaves and talks