Japanese Tea Mastery Program

This program is designed for those who wish to go beyond basic knowledge and become true professionals in Japanese tea.

Focusing on matcha and sencha, the course combines structured learning with immersive field experience in Japan.

Participants study directly with tea farmers, producers, and specialists, gaining first-hand insight through factory visits, fieldwork, and hands-on training. You will learn not only how Japanese tea is made and prepared, but why it is valued—culturally, scientifically, and professionally.

The curriculum covers:

  • Tea components and health benefits

    Go beyond "tea is healthy" and dive into the science of wellness.

    • Bioactive Compounds: In-depth study of Catechins (antioxidants), L-theanine (relaxation), and Caffeine (focus), and how they interact with the human body.
    • Wellness Marketing: Understanding how to communicate the functional benefits of Japanese tea in the global health and wellness market.

  • Brewing techniques and sensory evaluation

    Master the art of extraction and the professional language of taste.

    • Precision Brewing: Mastery of water temperature, leaf-to-water ratios, and infusion timing to manipulate Umami, Astrigency, and Bitterness.
    • Professional Cupping: Training your palate to identify flavor profiles and defects through standardized sensory evaluation methods (Appearance, Aroma, Color, and Taste).

  • Production processes and quality control

    Understand the journey from "Aracha" to the final refined product.

    • Processing Science: Learning how steaming, rolling, and drying techniques define the final character of Matcha and Sencha.
    • The Art of Blending (Gokumi): Insight into how tea masters blend different cultivars and harvests to achieve consistency and unique flavor signatures.

  • Characteristics of the tea plant and cultivation

    Examine the botany and terroir that define Japanese tea.

    • Cultivar Diversity: Studying the characteristics of various cultivars (such as Yabukita, Saemidori, and Okumidori) and their suitability for different tea types.
    • Agricultural Mastery: Understanding soil management and the "Shading" (Kaba) technique essential for high-grade Matcha and Gyokuro.

  • The history and cultural foundations of Japanese tea

    Gain the context needed to become a true storyteller of Japanese tea.

    • Historical Evolution: Tracing tea from its Zen Buddhist roots and the Edo-period Sencha revolution to modern-day tea culture.
    • Philosophy & Aesthetics: Integrating the concepts of Omotenashi (hospitality) and Wabi-sabi into professional tea service and modern business.

By completing this course, you will gain a systematic, practical, and globally relevant understanding of Japanese tea—knowledge that adds credibility and value to careers in hospitality, education, trade, and tea-related industries worldwide.