Certified Tea Blending Course

Australian Tea Masters

1,334.16 USD


1,404.00 USD

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Course Details

Course Date: 14 – 16 January 2019

Timing of course: 9:30am – 5pm daily

Location: TBC

This course is ideally suited to restaurants and tea business owners and managers. This extends also to wine sommeliers, chefs, caterers, cocktail mixologists, industry suppliers, and any others who wish to incorporate tea blending into their daily lives or current profession.

Course Information

The professional Certified Tea Blending Course will focus on the secrets and mysteries of tea blending, along with the professional techniques required for developing both traditional blends and signature formulas.

A three-day intensive workshop is followed by one project, and is focused heavily on hands-on learning. You will be taught by our professional trainers. Students will learn about blending the various types and grades of tea with other teas and ingredients like herbs, dried fruits, flowers, and spices — including Ayurvedic and botanical formulations. Students will also study how the art of tea blending ensures that the life force of the plant is combined in harmony with its ingredients.

During your tea training, you will learn to create professional blends based on traditional formulas and current market demand, achieving results based on the technical criteria acquired during the workshop. You will also learn to determine the freshness of the ingredients you are using in the mixing and blending phase, to ensure a natural and satisfying taste.

Registrants completing the training will be awarded a Certificate of Completion.



BC01 – History of Tea Blending
BC02 – Traditional Tea Blends

  • BC03 – Cultural Tea Blends

  • BC04 – Botanicals

  • BC05 – Health Benefits of Blended Teas and Tisanes
BC06 – Tea Blending Ingredients

  • BC07 – Scented Teas

  • BC08 – Aromatised Teas
BC09 – Blending Techniques and Equipment

  • BC10 – Blending Environment

  • BC11 – Blending Ratios

  • BC12 – Market Trends

  • BC13 – Tea Blending Innovations

  • BC14 – Costing and Evaluating Blends

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