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Certified Tea Mastery Course | Australia | 17th-18th April 2024

Certified

Tea Mastery Course

Certified Tea Mastery Course

We are pleased to announce that all International Attendees who attend this course, upon presentation of of passport and flight / accommodation details we offer a reduction of $250 AUD per course.

A $275 non-refundable deposit is required to secure your place in the course. To only pay the deposit initially, please enter the coupon code TEAMASTERAUS-DEPOSIT when purchasing the course.

The remaining amount must be paid prior to the beginning of training. (When entering the code, please be patient for the website to correctly recognise it. This may take 5-10 seconds.)

Total fees must be paid within 14 days of the course commencing. Australian Tea Masters reserves the right to cancel the course before the commencement date, with a alternative date to be selected and offered, alternatively full fees refunded back to the student.

Most Complete Tea Training Course

Learn from directly from Australia’s most experienced and qualifed tea professional

Discover trends of 2023 to stay ahead of the curve

Build your brand is by ensuring that the tea you purchase is of the highest quality.

Become a Certified Tea Master

Gain recoginition and confidence in your industry as a certified Tea Master

The World's Most
Comprehensive Tea Course

Gain recognition in your industry as a certified tea master

As a certified tea master, one of the best ways to gain recognition in your industry and build your brand is by ensuring that the tea you purchase is of the highest quality and that you have the product knowledge and confidence to be able to market it well.

Gain an edge over your competitors & Industry

Gain a competitive edge, learn industry secrets to help your business grow

This comprehensive course will teach you everything from tea history and origins to brewing techniques and flavor profiles. You’ll also learn about the different types of tea available on the market and how to select the best quality leaves.

What you’ll learn

Overview

During the Australian Tea Masters Certified Tea Master Course, students will learn about tea’s complex history, the diverse interactions between tea processing and variations in colour and flavour, and the effect terroir has on the plant.

Additionally, the student will receive a thoroughly researched education on the health benefits of different teas, and will study various tea-growing regions, cultural practices, and tea and food pairing.

Learn to detect quailty tea

Professionally tasting the tea (known as ‘cupping’) is a staple of the course, and a rich curriculum will be provided to teach the student to differentiate the subtle intricacies of each tea’s liquor.

Students will also learn keywords and terminology taken straight from the professional tea industry, and will be able to speak confidently about the drink.

Learning Outcomes

In completing this course, students will be imbued with the knowledge and confidence to go on to pursue a professional career in the tea world, whether it be to open a tea shop or café, become a tea sommelier, work for a tea company, be involved with tea as a hobby, develop a tea menu, or become a Certified Tea Mastery trainer.

Examination

At the completion of this training, students will be asked to take a final exam composed of multiple choice, true or false answers, and four essay questions.

Successful graduates will be honoured with the Certified Tea Master™ qualification and a Certificate of Completion.

Once all course work has been completed and the final exam passed, students will receive their Certified Tea Master certificate, and will be qualified to use the exclusive title ‘Certified Tea Master’. Those who successfully complete this training will be featured on our honour board on our website.

Course Modules

Before we begin to make our own blends, we will first journey through the history of tea. In this module we provide you with a snapshot of tea history, following its journey through China, Japan, Europe, and Britain. We also examine the popularity of tea, its historical medicinal uses, English tea service, the tea merchant trade, the appearance of tea connoisseurs, and tea as it is enjoyed today.

This module is designed to impart the skills necessary to evaluate both individual and combined ingredients. This includes any ingredients you may be utilising for one of your blends, or the definition of aromas and flavours found within a mystery blend. We achieve this through the training of the senses, including sight, smell, and taste.

In this module you will undergo your first sensory training exercises with the aid of the Tea Flavour Wheel, which will help you to identify the different aromas and flavours found in tea.

Explore the chemical composition of tea, including tannins, vitamins, minerals, catechins, and caffeine. This important unit will provide you with the knowledge to speak confidently about the contents of your brew.

Explore the human sense of taste (gustatory) and smell (olfactory). Here we will provide you with an introduction to the Tea Flavour Wheel and how to use it, so that you can evaluate teas throughout the course.

Take a trip through tea plantations all over the world and discover the different conditions under which tea is plucked. We also take a close-up look at plucking methods and what producers look for in a desirable leaf.

Learn the steps of processing and producing tea, from the time the leaf is freshly plucked to the point where it is packed and ready for shipment.

You will discover artisan processing techniques from all around the world, as well as how they differ from country to country, and factory to factory. You will also become familiar with the different ways tea is processed depending on which tea type is being made.

An introduction to one of the tea world’s most difficult skills – grading. Watch professional tea graders in action and learn the characteristics of different tea grades through hands-on activity.

Explore the many different tea producing countries and taste teas from all over the world. In particular, this module will give you a first-hand look at which countries produce and consume the most tea.

Throughout the course, you will gain the opportunity to learn about different tea cultures all over the globe, while broadening your understanding of practices, processing methods, and ways of life in the tea industry.

Learn to brew artisan tea to perfection and enjoy an ideal cup every time, whether it be for yourself or a customer. As a tea professional, brewing will be one of your most important skills. We teach this skill via hands-on training with brewing methods from a variety of cultures.

We provide all the theory necessary to narrow brewing down to a science and an art.

Learn to cup teas the professional way and evaluate your teas accurately and consistently.

Proper cupping is a core learning objective of the Certified Tea Mastery Course and is crucial in situations where you are buying tea, especially on behalf of a business.

An introduction to modern blended teas, and blending as a science and an art. We explore a wide variety of blended teas and herbal tisanes, and how this is conducted both at an individual and a factory level.

Please note that physically blending tea is a large topic of study and not a focus of this course. If you are interested in tea blending, we recommend following your Certified Tea Mastery training with our Certified Tea Blending course.

Take a look at the interesting topic of tea flavouring, in which natural or artificial flavours are added to teas and blends. Learn to identify a flavoured tea from a natural blend, and learn about flavoured teas in different markets.

Learn about two unique but popular tea-based brews from Asia – Chai and Teh Tarik. Here we introduce you to the various spices used in Chai and the interesting brewing methods involved in making a cup of Teh Tarik.

An introduction to crucial business skills specific to the artisan tea industry. Here you are armed with the knowledge necessary to begin your tea business, and think critically about your business plans in the future.

Start exploring

View our activies and sensory exercises during the 2 day onsite classes

Course Duration

The Certified Tea Master Course comprises of two days intensive training with small class sizes, followed by a structured 14-week online training program using Zoom.

You’ll learn how to taste tea, describe different aromas and flavours, and describe the differences between the different tea types.  

Day 1 Course Content

Topics Covered

The History of Tea
The Plant
Chemical Composition
The Mechanics of Taste
Types of Tea
Leaf Manufacture Methods
Tea Producing Countries
Tea Production
White Tea
Yellow Tea
Green Tea
Tea Grading
Blending Tea
Kenyan Tea
Storing Tea
Turkey
Nepal

* Course contents subject to change.

Learn about Japanese, Korean, and Vietnamese teas, Matcha, Gong Fu, Oolong and Puerh Teas. Basic business skills are also included today.

14 Week Training

Curriculum – Subsequent Online Classes (14 Weeks)

After the conclusion of the in-person training period, we will begin our 14 week intensive, where we take an in-depth dive into the world of tea. 

Each week you will be required to attend one online class and complete weekly homework and tasks, which we will review during our sessions.
 

Week 1 – Japanese Tea, Part 1


Weekly Content

Week 1 provides students with a comprehensive introduction to Japanese tea, beginning with its history. We then explore the differences between Japanese teas and Chinese teas, and learn about modern processing methods utilised for different Japanese tea types.

Learning Objectives

  • Describe the history of Japanese tea.
  • Explain the differences between Japanese and Chinese tea.
  • Identify the key processing methods for various important Japanese teas.

Tea Evaluations

Tea

Type

Origin

Genmaicha

🟢🟣 Blended Green

🇯🇵 Japan

Gyokuro

🟢 Green

🇯🇵 Japan

Hōjicha

🟢 Roasted Green

🇯🇵 Japan

 

Week 2 – Japanese Tea, Part 2


Weekly Content

Continuing on from Week 1's introduction to Japanese tea, we will now learn about the differences between Shincha and Sencha, tea cultivation in Japan, the Yabukita cultivar, and the kyuusu teapot.

Further, we discover Chado, or "The Way of Tea", a type of artisan tea ceremony that forms a crucial part of Japanese tea culture. An explanation of matcha and the various utensils involved in brewing it is provided.

Learning Objectives

  • Identify sencha, shincha, kyuusu teapots, and individual matcha utensils.
  • Understand the main sencha processing methods.
  • Explain various aspects of Japanese tea cultivation, including growing regions, cultivation methods, and the Yabukita cultivar.
  • Understand and explain the main tenants of Chado.

Tea Evaluations

Tea

 

Type

Origin

Sencha

 

🟢 Green

🇯🇵 Japan

Matcha

 

🟢 Powdered Green

🇯🇵 Japan

 

Week 3 – Korean Tea and Plucking Methods


Weekly Content

In Week 3 we introduce one of our favourite tea producing countries, Korea. We start with an introduction to artisan tea cultivation in Korea and how it differs from plucking tea in Japan and China, and explore the concept of Chung Cha, a type of fermented dark tea similar to Yunnan Puerh.

We finish by taking a closer look at Camellia Sinensis var. Sinensis, the Chinese tea plant cultivated widely throughout Southeast Asia.

Learning Objectives

  • Explain a variety of information about the history, characteristics, and culture surrounding Korean tea.
  • Identify the differences in tea plucking between Korea, Japan, and China.
  • Identify Camellia Sinensis var. Sinensis, and explain what makes the varietal unique and desirable to grow.

Tea Evaluations

Tea

 

Type

Origin

Jaksul

 

🟢 Green

🇰🇷 Korea

Hōjicha

 

🟢 Roasted Green

🇯🇵 Japan

Huang Shan Mao Feng

 

🟢 Green

🇨🇳 China

 

Week 4 – Chinese Tea


Weekly Content

In Week 4, we begin our deep dive into Chinese tea. We explore some of China’s most prominent tea types – white tea, black tea, and green tea – and their main production areas, as well as provide an exploration of the different provinces and their unique teas. 

In particular, we look at modern China’s most prominent tea areas – Zhejiang, Anhui, Jiangsu, Fujian, Guangdong, and Yunnan. We conclude with an explanation of Yunnan Province’s relationship with their unique tea type, Puerh.

Learning Objectives

  • Identify the main production areas for white, black, and green tea.
  • Describe the most important tea provinces in China.
  • Identify the teas grown in each of these provinces.
  • Explain Puerh’s relationship with Yunnan Province.

Tea Evaluations

Tea

 

Type

Origin

Camellia Bud

 

 White

🇨🇳 China

Anji Bai Cha

 

🟢 Green

🇨🇳 China

Golden Bud

 

 Black

🇨🇳 China

Puerh

 

🟤 Puerh

🇨🇳 China

 

Week 5 – Yellow Tea


Weekly Content

In Week 5 we discover a rare and unique artisan tea type that nearly became extinct – yellow tea. We begin by learning what yellow tea is, as well as the unique processing required in order to produce it. We also detail the different areas and conditions under which yellow tea is grown throughout China in modern times.

Learning Objectives

  • Identify the main traits of yellow tea.
  • Explain the unique processing method used to produce yellow tea.
  • Identify important yellow teas and their growing areas.

Tea Evaluations

Tea

 

Type

Origin

Huoshan Huangya

 

🟡 Yellow

🇨🇳 China

Keemun

 

⚫ Black

🇨🇳 China

Longjing

 

🟢 Green

🇨🇳 China

 

Week 6 – Oolong Tea | Project 1


Weekly Content

Here we enter the wide and wonderful world of oolong specialty tea. We begin with an investigation into the history of oolongs, and continue with a variety of detailed topics, including where oolong tea is grown, the various processing methods and types of oolong, and their flavour profiles and characteristics.

We also begin investigating tea and food pairings in this week, starting with oolong-based pairings. You will learn basic pairing principles and get an opportunity to create your own pairings to practice your skills.

Project 1

Week 6 includes your first big project – a presentation on all you can learn about oolong tea. You will be sent the details of this assignment 1-2 weeks before the due date and will be given the opportunity to present your findings to the class. 

We look forward to seeing all of your wonderful presentations! 

Learning Objectives

  • Explain the various historical accounts of the origins of oolong tea.
  • Explain the differences between different types of oolongs.
  • Identify roasted and unroasted oolongs.
  • Identify the differences between different processing methods used between oolongs.
  • Create modern tea and food pairings with oolong tea based on tea and food pairing principles.

Tea Evaluations

Tea

 

Type

Origin

Wenshan Pouchong

 

🔵 Oolong

🇹🇼 Taiwan

White Dragon

 

🔵 Oolong

🇹🇼 Taiwan

 

Week 7 – Break Period


 Please enjoy a well-earned rest from class this week!
 

Week 8 – Indian Tea


Weekly Content

In Week 8 we focus heavily on Indian tea production, starting with understanding a fundamental concept – black tea grading. This style of black tea grading is used heavily throughout the Indian subcontinent and will aid you in your exploration of Indian tea.

Of particular interest this week are the main tea growing regions in India, the history of tea within the country, and how Indian tea is produced. We also take a look at the Indian tea plant and how it differs from the Chinese tea plant, and investigate the meaning of “flush” in terms of tea production.

Learning Objectives

  • Understand the meaning of different black tea grades.
  • Explain the differences between the Chinese and Indian tea plants.
  • List the most important tea growing regions in India.
  • Explain the history of tea in India.
  • Explain how Indian tea is typically produced.
  • Explain the meaning of “flush”.

Tea Evaluations

Tea

 

Type

Origin

Darjeeling

 

⚫ Black

🇮🇳 India

Assam Margherita

 

⚫ Black

🇮🇳 India

 

Week 9 – Sri Lankan (Ceylon) Tea


Weekly Content

Our focus in Week 9 is the home of Ceylon tea, Sri Lanka. Here we explore the varied types of tea Sri Lanka produces and its main growing regions, as well as Sri Lanka-specific specialty tea types and how tea was introduced into the country. 

Your knowledge of black tea grading learned in the previous week will come into play here, as Sri Lanka utilises this grading system similarly to India.

Learning Objectives

  • List the types of tea produced in Sri Lanka.
  • Describe Sri Lankan tea growing regions and their terrain.
  • Describe the differences between high grown, medium grown, and low grown.
  • Explain how tea was introduced into Sri Lanka, and why in modern times it became one of the country’s predominant crops.

Tea Evaluations

Tea

 

Type

Origin

Sommerset

 

⚫ Black

🇱🇰 Sri Lanka

Kenilworth

 

⚫ Black

🇱🇰 Sri Lanka

Sri Lankan Gunpowder

 

⚫ Black

🇱🇰 Sri Lanka

 

Week 10 – Puerh Tea


Weekly Content

In Week 10 we discover the history and mystery of Puerh. We investigate the origins of puerh specialty tea and its history within Yunnan Province, and explore how fermentation processes make puerh tea different from black tea. We also take a look at the perceived health benefits of puerh, the shapes puerh cakes are made into, Nei Fei labels, and how to brew the best puerh tea possible using the right temperatures, timings, amounts, and utensils. 

Learning Objectives

  • Explain the origin and history of puerh and its connection to Yunnan Province.
  • Describe the differences between puerh tea and dark tea.
  • Describe the common shapes of puerh and the significance of Nei Fei.
  • Describe the perceived health benefits of puerh.
  • Learn how to brew a puerh using the correct timings, temperature, and brewing utensils.

Tea Evaluations

Tea

 

Type

Origin

Grade 1 Puerh

 

🟤 Puerh

🇨🇳 China

Puerh Block

 

🟤 Puerh

🇨🇳 China

 

Week 11 – Chai


Weekly Content

Week 11 is Chai Week. During class we will learn the history and origin of chai, as well as the chai making process, traditional ingredients used in chai, and how it is served.

We will also be investigating the health benefits of a traditional chai, based on the many herbs and spices that are involved in brewing this healthy and delicious drink. 

Finally, we will take a look at what types of tea can realistically be used as a chai base, and which ingredients have the potential to make a caffeine-free chai. 

Learning Objectives

  • Explain the history and origin of chai.
  • Explain how to make and serve a chai using traditional ingredients.
  • Identify health benefits based on the ingredients used in chai.
  • Identify the different bases that can be used in chai.

Tea Evaluations

Tea

 

Type

Origin

Bangalore Rose Chai

 

🟠 Chai

🇮🇳 India

Dragon Chai

 

🟠 Chai

🇮🇳 India

Traditional Chai

 

🟠 Chai

🇮🇳 India

Apple and Cinnamon

 

🟣 Herbal Blend

🇱🇰 Sri Lanka

 

Week 12 – Herbals and Tisanes


Weekly Content

In Week 12 we move on to focus on modern herbal tea blends and tisanes. This includes an explanation of the wide variety of ingredients that can be used and their identifying characteristics, as well as what flavours they will introduce when steeped. 

We focus particularly on the world of German herbal teas, as well as the history of herbal blends in Germany.

Week 12 concludes your tea evaluations for the course. 

Learning Objectives

  • Identify different herbs that can be used as ingredients in herbal teas.
  • Identify popular herbal blends that are popular with consumers.
  • Explain the characteristics of some typical German herbals.
  • Explain the history of herbal blends in Germany.

Tea Evaluations

Tea

 

Type

Origin

Ginger Glow

 

🟣 Herbal Blend

🌏Various

Organic Detox

 

🟣 Herbal Blend

🌏Various

Aromatherapy in a Cup

 

🟣 Herbal Blend

🌏Various

Chamomile Honey & Orange

 

🟣 Herbal Blend

🌏Various

 

Week 13 – English Tea Service | Project 2


Weekly Content

Our second last week of classes focuses on the English tea service traditions of high tea and afternoon tea. We take a look at typical and popular items that are used as a part of English tea service menus and complimentary artisan teas, as well as the history of these traditions in the UK and beyond. 

Project 2

During this week you will be challenged to create your own high tea menu and present it to the class. This menu will involve a selection of appropriate teas as well as a list of food items for guests to enjoy. We look forward to seeing who can produce the most tempting selection!

Learning Objectives

  • Explain the history and origins of high and afternoon tea.
  • List popular items for high tea and afternoon tea menus.
  • Plan and produce a tantalising high tea menu, with appropriate foods and compatible teas.

 

Week 14 – Health Benefits Project 3


Weekly Content

Welcome to the final week of content! Week 14 finalises the online instructional section of the course with an investigation into the health benefits and chemical compounds found within tea. In particular, we explore the effects of tea’s catechin, antioxidant, and caffeine contents, as well as the more generic perceived health benefits of tea.

Project 3

For Week 14 you will be challenged to make your own modern tea-based non-alcoholic drink, and then present it to the class. You will be required to document its ingredients, flavour profile, and method of creation, be it hot or iced, and photograph the result. We look forward to your creations!

Learning Objectives

  • Explain the generic perceived health benefits of tea.
  • Explain the functions of catechins, antioxidants, and caffeine in detail.
  • Create a delicious and harmonious tea-based drink that can be enjoyed hot or iced.
     
     

Final Project


The Challenge

For your final project, you will use everything you have learned and your own research skills to conduct a proper tea ceremony of Chinese, Japanese, or Korean origin. You will be required to take a video of your ceremony and submit it as your final project.

We encourage you to be both elegant and creative in your service!

Where you may be missing certain utensils, you may utilise substitutions from your kitchen, etc. Please do your best to put on the best tea ceremony you can.

Once you have completed your final project and handed in any outstanding tea evaluations and homework, you will be given access to the final exam.
 

Final Exam


The Challenge

Upon completion of all homework and assignments, you will be given access to the final exam and your exam instructions. This exam consists of a multiple choice section and a short answer section. Please do your best to answer all questions in the time limit provided.

Once you have passed the exam, you will be awarded the title of Certified Tea Master, and we will provide you with your certificate. Good luck!

After the conclusion of the in-person training period, we will begin our 14 week intensive, where we take an in-depth dive into the world of tea.

Day 2

Topics Covered

Japanese Teas

Oolong Tea

Brewing Tea

Serving with a Gaiwan

Yixing Teapots

Korea

The History and Mystery of Puerh

Flavours

Aroma Identification

Chai

Business Skills

Malaysia: Teh Tarik

Indonesia


* Course contents subject to change.

Whats Included

The course also includes all learning material and over 60 specialty teas, as well as professional tools required.

Worth $400

60 teas tasting box kit

You’ll be able to taste different kinds of tea from all over the world and learn about their unique flavors and properties. With this knowledge, you’ll be able to make an educated decision on which teas are best suited for your brand.
Tasting Pack Kit

Black Teas

Tea Masters Breakfast
Kenilworth
Tea Masters Grey
Kenyan Nandi Black
Ancient Golden Bud
Ankang Black
Darjeeling Grade 1
Assam Dikom
Keemun
Irish Breakfast
Australian Nucifora 
Lapsang Souchong
Rwandan CTC
Himalayan Shangri-La Gold
Emeishan Black

Green Teas

Organic Joonjak
Jasmine Green
Puwamai Green
Arakai Green


White

Pai Mu Dan
Shangrila White
Camellia Bud
Silver Needle
Snow Dragon


Yellow

Hua Shan Yellow Bud

Japanese

Gyokura
Hojicha
High Grade Sencha
Matcha (new Japanese)
Genmaicha

Oolongs

Hairy Crab
Milk Oolong (Taiwan)
Tie Guan Yin
Wen Shan Pouchong Oolong
Da Hong Pao
Fairy Oolong

Chinese

Dragon Well (Zhe Jiang Long Jing)
Anji Bai Cha
Tai Ping Hou Kui
Mao Feng
Bi Luo Chun
Lu An Gua Pian 

Chai

Chocolate Chilli Chai
Dragon Chai
Traditional Chai
White Chai 

Herbal

Ginger Glow
Organic Detox
Aromatherapy in a Cup
Natural Rooibos
Honey Bush
Chamomile Honey & Orange 

Flavoured

Dark Chocolate Mudcake
Black Tea & Peach
Lime & Coconut 

Puerh

Sheng Puerh 
Shu Puerh
Puerh Nests (1 x sheng, 1 x shou)

*Availability is subject to change

Worth $200

Professional Tea Tool Set

After the course, you will receive a Australian Tea Masters Cupping Set, Australian Tea Masters Nose Cup set, Matcha set and a Gaiwan so that you can continue to prepare and taste tea like a professional.

Professional Tea Tool Set​
You will recieve a Australian Tea Masters Cupping Set, Australian Tea Masters Nose cup set, A Gaiwan
Worth $200

Tea Wheel & Handbook in Tea Sommelier

Once you’ve completed the face to face training course, you’ll receive our Tea Wheel and Handbook in Tea Sommelier in Ebook format. 

Tea Wheel, Training Materials & Tea Blending Ebook​
Once you’ve completed our training course, you’ll receive our Tea Wheel Guide, Training Materials and Tea Blending Ebook. This will give you all the information you need to start creating your own blends right away.

Student Honours Board

View all our past students that have attended this class

Meet Sharyn Johnston

Sharyn Johnston has been featured in

Sharyn has a long corporate career and has worked in over 20 different countries. She founded Australian Tea Masters in 2011 with a primary focus on education and consultancy and later launched Australian Tea Masters Wholesale and Blending in 2017.

Australian Tea Masters expanded internationally with the opening of the Singapore office in 2016 and the Indonesian office in 2018; the Korean office has recently opened in 2020.

Australian Tea Masters

Australian Tea Masters is the leading organisation for tea training and tea education in Australasia. Our mission is to create a vibrant global community of passionate individuals who share an understanding of the importance, diversity and enjoyment that comes from drinking loose-leaf teas. Through rigorous training courses, events and workshops we educate others about the artistry behind sourcing, preparing and enjoying high-quality loose-leaf teas from around the world.



With our aim to increase knowledge about and presence of tea in the Australasia region, we work with professionals within this industry as well as reaching out globally. By creating a strong network for international standards on educating those who are interested or need more information about teas here locally-we hope that by connecting all these educators together will be able create an unparalleled learning experience!

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Getting There

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FAQ

Course enrolments for all courses close approximately one week prior to the start of each course to allow us time to prepare all the materials for students.

Tea Sommelier is targeted towards professionals in the hospitality industry and will provide you with the skills to be able to talk about tea, serve it with knowledge and passion and tea and food pairing, where specific teas are chosen to complement different foods.

Tea Mastery is targeted towards business owners who want to understand the world of specialty tea and to be able to “cup” teas and to be able to describe the characteristics of different teas.

Tea Mastery is a more advanced qualification than Tea Sommelier; it covers similar content but at greater depth.

Tea Sommelier can be adapted and completed as a fully-online course; we can also offer group training in Tea Sommelier where students specialise in a particular type of tea (e.g. Chinese Tea specialisation).

Unfortunately, we are currently unable to run Tea Mastery as a fully-online course. The face-to-face training is required to provide students with a base level of knowledge including aroma & sensory evaluation training which is then reinforced and developed with the weekly assignments. Students have access to a wide variety of equipment and experiences from around the globe, as well as alternative brewing methods for tea during the face-to-face component of the course which are difficult to replicate in an online environment.

Mastery Level Training
Read More
The Australian Tea Masters Association provides mastery-level tea training, education, and professional tea certification to individuals who wish to become Certified Tea Masters. The organisation is respected as meeting superior education standards.

We are pleased to announce that all International Attendees who attend this course, upon presentation of of passport and flight / accommodation details we offer a reduction of $250 AUD per course.

A $275 non-refundable deposit is required to secure your place in the course. To only pay the deposit initially, please enter the coupon code TEAMASTERAUS-DEPOSIT when purchasing the course.

The remaining amount must be paid prior to the beginning of training. (When entering the code, please be patient for the website to correctly recognise it. This may take 5-10 seconds.)

Total fees must be paid within 14 days of the course commencing. Australian Tea Masters reserves the right to cancel the course before the commencement date, with a alternative date to be selected and offered, alternatively full fees refunded back to the student.

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