Structured courses in tasting, origin and preparation, from a first foundation day to green tea specialisation, tea mixology and Japanese craft. Taught in small groups in Zürich, or for your team at your venue.
Each programme has a different job. Pick the goal closest to yours and we show you where to start.
Study tea step by step, from the plant to a trained palate, towards a sommelier credential.
Tea Sommelier · Green Tea Sommelier →02Apply tea in drinksUse tea in menus, mocktails, cocktails and beverage development.
Tea Sensory & Mixology →03Learn a cultural craftMake something with your hands, guided by a master of the craft.
Wagashi Masterclass →04Train a teamGive your café, hotel, bar or shop staff one shared tea standard.
Professional team training →From your first structured tasting to professional application. Every course is taught with a cup on every table.
Level 1 · FoundationFor everyone who wants to understand tea from the very beginning. Eight chapters, from what tea is to terroir, chemistry, the six categories and the green teas of China, Korea and Japan, closing with structured sensory practice.
SpecialisationA focused professional day on green tea only: leaf and cultivar, processing, terroir, brewing, sensory evaluation and service. Comparative study across Korea, Japan and China.
ProfessionalAdvanced training around sensory evaluation and tea beverage development: balance, dilution, tea cocktails and mocktails, built around your menu or staff goals.
Cultural craftHands-on Japanese confectionery, taught by a guest master in small seasonal editions. From first designs to nerikiri, with guided tea pairings.
Not sure? Tell us your background in the form and we point you to the right starting level.
| Tea Sommelier · Basic | Green Tea Sommelier | Sensory & Mixology | Wagashi Masterclass | |
|---|---|---|---|---|
| Best for | Curious beginners and enthusiasts | Tea professionals, serious learners | Bar, café and hotel teams | Anyone who loves Japanese craft |
| You leave with | A trained palate and tea vocabulary | Green tea judgement you can use at work | Tea drinks your team can serve | Designs made with your own hands |
| Format | One intensive day | Per cohort | Bespoke | Seasonal sessions |
| Certificate | Foundation certificate | KTeaShop Green Tea Sommelier certificate, after assessment | — | — |
The Tea Sommelier School is built in levels. Each one deepens the last, from foundation to a full professional credential.
The leaf, the craft, the palate. Eight foundation chapters.
Start hereDeep dives by tea type and origin. Blending and pairing.
Evaluation mastery, sourcing and the business of tea.
Final assessment and the KTeaShop certification.
Cafés, hotels, restaurants, bars and tea shops whose staff serve or sell tea every day.
Brewing, tasting language and guest communication, using the teas you actually serve.
Designed for your team size and schedule. Need a tea menu or supply too? That runs through Hospitality solutions.
The goal is not to collect tea facts. It is judgement you can repeat: in tasting, brewing, explaining and serving.
Evaluate aroma, sweetness, umami, bitterness, body and finish with a shared vocabulary, not personal preference alone.
Connect what is in the cup to origin, cultivar and processing, and say it clearly to a guest or customer.
Water, temperature, ratio and time, so a good cup is repeatable, not lucky.
Use tea in service, menus, retail and beverage development, or keep studying towards the next level.
Book a dated course directly on its page, or send the form and we help you choose.
Your level, your background and what you want to do with tea.
We reply with the matching course, its next date and the fee.
Small groups, guided tasting and practice from the first hour.
Curious beginners, serious enthusiasts and people who work with tea, food or hospitality. Tea Sommelier · Basic needs no experience; Green Tea Sommelier suits professionals and advanced learners.
How tea is grown and made, why it tastes the way it does, how to brew it with control and how to evaluate it with a structured tasting method.
Tea Sommelier · Basic runs as one intensive day, 12:30–16:30. Green Tea Sommelier dates are released per cohort. Wagashi runs in seasonal sessions, and professional training is designed around your schedule.
All teas and brewing tools are provided during the course. Certificates are issued where the programme includes one.
English. Ask us about other languages.
Yes. We train café, hotel, bar and retail teams at your venue or in Zürich. Send the form with your team size and goal.
Sources tea directly from farms in Japan, Korea, China, Taiwan and Sri Lanka, and teaches every tea he pours from what he has tasted at origin.
Leads the Tea Sommelier School and the Green Tea Sommelier programme. Guest masters teach selected craft classes.
Looking for a tea experience rather than a course? See experiences →
Tell us your level and your goal. We reply with the right programme, the next date and the fee.
