World Tea Expo – Core Educational Program 2010

admin — Sat, 03 Apr 2010 16:48:25 +0000

Core Conference, June 11-13, is comprised of 55 individual sessions including focused tastings, hands-on workshops and executive & technical seminars. Seminar topics cover the latest trends in the industry, beginner – advanced tea knowledge, sales & marketing tools, business solutions and recent research in tea and health.

Core Conference Overview

FRIDAY, JUNE 11
8:00 – 9:30 AM		Tea 101, Bruce Richardson A Road Map to Organic Certification, Beth Johnston Legal Requirements for Labeling Tea, Kristen Schneider State of the Industry – An Origin Perspective (Panel Discussion), Moderated by George Jage Focused Tasting: Discovering the Treasure of Yunnan China known as Pu’erh Cha, Philip Parda
9:45 – 10:45 AM		Tea in Personal Care Products – What is Truly Natural, Norma Manty How to Use Social Media to Grow Your Tea Business, Kevin Rose Hosting a Successful Tea Tasting Event, Beth Johnston Tea Sourcing in the Himalayas, Thomas Holtz
11:00 AM -12:00 PM		Can I Say That? Legality of Health Claims, Asa Markel Making Websites that Make Money, Elisabeth Knottingham Capture the Media’s Attention (Panel Discussion), Heidi Kyser ETS: Tea and Health, Mark Blumenthal* Focused Tasting: Africa, Nigel Melican
1:00 – 4:00 PM		Skill Building: Comparative Origin Cupping, David DeCandia Skill Building: Brewing & Serving Hot & Iced Tea, Scott Svihula
3:30 – 5:30 PM		Creative Finger Sandwiches – Artistry on a Plate, Kim Hendrickson
4:00 – 6:00 PM		Basketology – Creating Professional Gift Baskets, Tom & Pam Newell Tea and Chocolate Pairing, Lisa Boalt Richardson
SATURDAY, JUNE 12
8:00 – 9:30 AM		Reality Check – Finding Happiness and Profitability in Tea, Charles Cain The Language of Tea – Basic Mandarin for Tea Terms, Lambert Ninteman Fearless Marketing – Owning Your Retail Marketplace, Bryan Stafford ETS: Global Trends in Tea, Brian Morgan* Focused Tasting: Teaching Tea – Mentor Your Staff into Becoming True Tea Professionals, Suzette Hammond Focused Tasting: Global Tisanes-New Tastes and Increased Profits, Yoon Hee Kim
9:45 – 10:45 AM		Being Provocative-The Art of Merchandising, Bill Waddington Hawaii Grown Tea -Why is it so Important? Eva Lee ETS: Rooibos and the Body’s Own Master Antioxidant -Glutathione, Carl Albrecht*
11:00 AM - 12:00 PM		From Selection to Description – Developing Tea Menus that Tease the Taste-buds, Lindsey Goodwin Tea -There May Be Trouble Ahead, Nigel Melican Making the Transition from a Mom and Pop Business, Thomas Wagner ETS: Transforming the Tea Industry, Sabrina Vigilante* Focused Tasting: Blended/Flavored Teas, Mim Enck
1:00 – 4:00 PM		Skill Building: Blending a Classic Breakfast Tea, Eliot Jordan
3:30 – 5:30 PM		Tea and Cocktails – Flavor Fusion, Lisa Brown
4:00 – 6:00 PM		Honey Sommelier – Tasting and Pairing Artisanal Honey with Tea, C. Marina Marchese Tea and Cheese Pairing, Cynthia Gold
SUNDAY, JUNE 13
8:00 – 9:30 AM		How to Photograph Tea and Teaware, Jennifer Sauer Social Responsibility and Certifications (Panel Discussion), Moderated by Heidi Kyser, Panelists include: Christine Courtelis of TransFair USA, Ann Maria Hourigan of QAI, Graham Mitchell of UTZ CERTIFIED North America, and Sabrina Vigilante of Rainforest Alliance. Fifty Special Event Ideas to Build Business and Drive Traffic, Amy Lawrence ETS: Tea Science-From Lab to Application, Rob McCaleb* Focused Tasting: Unusual Whites and Oolongs, Jane Pettigrew
8:30 – 11:30 AM		Skill Building: Creating Blends out of the Box with Teas and Botanicals, Steve Schwartz Skill Building: Becoming a Better Cupper, Scott Svihula
9:45 – 10:45 AM		Looking Deeply into Tea – The Gardens and Workers, Shelley Richardson Ready to Drink Tea 101 – From Concepts to Consumers, Anton Angelich & Joseph Minella Financing Options and Raising Capital for Your Business, Robert D. Billow ETS: Fact or Fiction – The Science Behind Emerging Beverage Ingredients, Frank Jaksch* Focused Tasting: Unusual Black Teas, Jane Pettigrew
11:00 – 12:00 PM		Tea Room Survival (Panel Discussion), Moderated by Dean Jablon Current Research on Tea’s Health Benefits, Mark Blumenthal ETS: The Decaffeination Process, Richard Enticott* Focused Tasting: Japanese Green Tea, Rona Tison
11:30 AM - 1:30 PM		Cooking with Tea – Exploring the Culinary Potential of the Leaf, Robert Wemischner

* ETS – Executive & Technical Content

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Specialty Tea Institute – Tea Certification Program

admin — Sat, 03 Apr 2010 16:44:04 +0000

STI CERTIFICATION PROGRAM

Level I: Foundation Series
Foundations of Tea: Level One

As the first course in STI’s expanding education and certification program, Foundations of Tea: Level One will provide attendees with a strong understanding of the 5 basic tea types and the two traditional styles of orthodox tea production used to create them. Topics also include the essential components of teas, where and how teas are grown, the stages of processing and what differentiates the different types and classifications of tea. Attendees will have the opportunity to taste representative samples of each of the 5 tea types, discuss tea steeping methods and examine the basic characteristics of different teas.

Level II: Foundation Series
Foundations of Tea: Level Two

Building on the essential groundwork presented in Level One, Foundations of Tea: Level Two will examine CTC tea production and manufacture, as well as blending, flavoring and scenting, and introduction to sensory evaluation of teas. Also included is an introduction to the principles of grading and naming teas by country of origin. This seminar will allow attendees to examine and taste 5-6 pairs of teas as they are guided through the basics of a comparison cupping of the 5 tea types.

Level III: Professional Series

To complete Level Three in its entirety, you must complete all five classes listed below. You do not need to take them in any specific order, but all must be completed and passed to receive Certification for Level Three.

Please note: Upon completion of each class you will receive certification in that focused class (ex. Black Teas) to accredit your knowledge in that specified area of tea.