Master the art of single origin tea
An Advanced Tasting for Sommeliers
Elevate your beverage expertise with this exclusive masterclass exploring premium single-origin teas and their role in modern fine dining. Developed in partnership with Saicho Sparkling Tea, this intensive masterclass delivers the technical knowledge and sensory skills to confidently integrate sophisticated non-alcoholic options into your wine programme.
What You’ll Experience:
Foundation Tasting – Single Origin Base Teas
Begin with a curated tasting of four single-origin teas spanning the processing spectrum.
You’ll taste Darjeeling black tea from the Gopaldhara Estate in the Himalayas with its distinctive muscatel character and summer flush complexity; Hojicha roasted green tea from Tenryu, Shizuoka, Japan offering toasted notes of nori seaweed, hazelnut, and roasted chestnut; aromatic Jasmine green teafrom Fu Ding, Fujian Province, China with its delicate floral scenting of apple, lychee, and vanilla; and Osmanthus Oolong from Xianyou County, Fujian featuring apricot, cucumber, and custard apple notes with honeyed floral complexity.
We’ll examine how terroir, elevation, and processing techniques—from oxidation and fermentation to scenting and roasting—create distinct flavour profiles, tannin structures, and aromatic compounds.
Learn to assess brewing temperature, steeping time, and their impact on extraction and tea grading.
Saicho Sparkling Tea Portfolio Tasting
Progress through Saicho’s complete range of sparkling teas, analysing how carbonation interacts with tea’s natural compounds to affect body, mouthfeel, and finish.
You’ll taste their Hojicha with its clean, umami-rich character enhanced by delicate bubbles; Darjeeling with ginger, mandarin orange, and wood spice notes balanced by elegant effervescence; Jasmine offering crisp apple and lychee aromatics with a vanilla finish; and an exclusive first taste of their newest seasonal release—Osmanthus—showcasing delicate apricot and honey aromatics with floral top notes and creamy undertones.
This rare opportunity gives you market-leading insight into seasonal tea innovation and autumn harvest expressions before they reach your competitors’ lists.
Hands-On Food Pairing Workshop
Apply sommelier principles of complementary and contrasting flavours in a practical pairing session featuring artisanal canapés from Counter 71.
Working collaboratively, you’ll develop innovative pairing menus that demonstrate sparkling tea’s versatility across flavour profiles—from delicate seafood and seared scallops (perfect with Osmanthus’s apricot notes) to rich, umami-driven dishes and fruit-forward desserts.
The most creative pairing concept receives recognition and a special prize.
Why This Matters for Your Programme:
The non-alcoholic beverage category is no longer an afterthought—it’s a revenue opportunity and guest expectation. This masterclass equips you to:
- Meet Growing Demand: Offer refined alcohol-free options that match the sophistication of your wine list, catering to mindful drinkers without compromising on complexity or pairing potential
- Apply Existing Expertise: Leverage your sommelier training in new territory—terroir, climate, processing methods, and seasonal variation all influence tea as profoundly as wine
- Expand Pairing Versatility: Master how tea’s diverse flavour profiles, tannin structures, and acidity levels complement cuisines from delicate Japanese to bold Middle Eastern
- Lead Industry Trends: Position yourself ahead of the curve as sparkling tea establishes itself in fine dining, with insights into sustainable sourcing, seasonal releases, and ethical beverage procurement
This masterclass serves both sommeliers new to tea service and experienced professionals deepening their non-alcoholic beverage knowledge.
Our tea specialists provide technical expertise throughout, ensuring you leave with confidence to recommend, serve, and pair sparkling teas at the highest level.
