Chinese tea terroir and culture

Xiaoye // Small leaf

A long-term course on Chinese tea, geography, history, technique, and people.

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Europe, Asia and Oceania time-zone
Currently ongoing.

Americas, Asia and Oceania time zone:
Currently ongoing.

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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-terroirs of China: history, geography, botany, 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 enthusiasts and professionals, 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.

Program

Part I: the foundations

#1 - INTRODUCTION TO CHINESE TEA

The four stages of tea development, what made tea become the important beverage that is nowadays. 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, KEY PEOPLE, ECONOMICS: TEA THROUGH DYNASTIES

Who are the most important people in Tang, Song and Ming dynasty and how they did impact tea. The origin and causes of the modern's great variety of types of tea.

Part II - Terroir and technique

#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: PU'ER AND DARK TEAS

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

#9 - PURE, BLENDED, AND SCENTED TEAS IN THE CHINESE TRADITION

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

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 a certification and continue with our Daye / Big-leaf course.

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. Shipping fees are included for all students in Europe and United States. For other countries additional shipping fees may be applied.

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. 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.

Meet the teacher

Book a private meeting with Vivian

Next session: February 3rd, 2024


Request a meeting

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

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. 

Course info

Four seasons in tea // Tea-learning club

Our tea club Four Seasons in Tea unites our Tea Academy and our Tea Tours: it takes you to tea forests and gardens, exploring a single terroir through the eyes of local farmers and experts.

Explore

Daye // Big-leaf

The official in-depth course to become a tea professional in China: we introduce advanced theory and tasting practices, with a final exam. It requires the Small-leaf course.

Next session: January 2024

Course info

Open to all our alumni

Live community

Everyone who has taken our Xiaoye or Daye course has access to our international community of students, a live forum and chat where you can find new content, knowledge and organize your own virtual or offline tea tasting.
It is a way to keep yourself up to date with the evolution of the tea industry and find a group of passionate people for your brewing sessions, wherever you go in the world.

Join

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.

Overview

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 her international travels, where she shares her experiences and the tea leaves she brings from her native land.

Contact Vivian

Certificate

Upon passing the exam at the end of the Xiaoye level, you will receive a digital certificate as per your participation. Said certificate can be printed upon request: shipping fees will be calculated in accordance with your country of residence.
At the end of the Daye 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.

GO TO DAYE COURSE

Further information