Learning about Chinese Teas:
First and Second-Level Course
With Chinese Government Certificate MOHRSS

The objectives: for passion, and for future professionals


The Teacher
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.
The Certificate
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.

Calendar and Methodology
The first semester of 2021 is rich of new editions of our courses, plus some news we are very excited about. We start with our latest course, called "Tea Seed", or Chazi, that is meant to be as our best introduction to Chinese teas and especially their brewing technique. It lasts for 5 lessons, during which we learn how to brew properly Chinese teas and we will discuss thoroughly tools, environment, and ceramics produciton districts, beside drinking together 25 teas. The next edition of Tea Seed - Chazi in English language is cheduled to start on April 17th.
On April 18th and 25th masterclass on Wuyishan teas, that we have long awaited for.
Our Daye - Bigleaf course is scheduled to start on April 22nd 2021, while the Xiaoye - Small Leaf course on May 4th 2021.
Click here to download both Xiaoye and Daye full course programThe 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.
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.
To receive the full course program and to book an online session with us to discuss the course, please write to this email address, we will be glad to hear from you.

Eastern Tea Academy
Eastern Tea Academy is a project by Eastern Leaves, born around the virtual tea-table we have built and kept alive during the past few months.
Under this name we are going to launch a calendar of virtual tea tastings with the fine and rare teas directly from the Chinese terroirs, and our in-depth Course on Chinese teas promoted by the Chinese government tea academy, exclusive for Europe, now at the 5th edition.
If you wish to stay updated you can write us an email or follow our new Instagram account.
We have a full calendar of online events we look forward to share with you, and of course as soon as it will possibile we will travel again to various European cities, we will host you in our tea-room in Milan and of course... with us in China!
