301. Oolong Tea Connoisseur


Course Arrangement:

  1. History, culture, vocabularies, and characteristics;
  2. Nothern Fujiang Oolong (Yancha);
  3. Cupping methods and criteria for tea reviewing;
  4. Taiwan Oolong;
  5. Guangdong Oolong;
  6. Southern Fujian Oolong;
  7. Comparison across four regions/ understand terroir and cultivar;
  8. Exam, presentation and tea gathering.


201. Tea brewing master


8 weeks


Nov. 2019-Mar. 2020


Once the order is completed, you will get an email with dates and time for you to pick.

We will facilitate and arrange the schedules to suit our students in the same class.


301. Oolong Tea Connoisseur

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Oolong tea – an umbrella term covers four main styles including Southern Fujian Oolong, Northern Fujian Oolong ( also called “Yancha”), Guangdong Oolong and Taiwan Oolong.

During this course, we will dive into each sub-category. The main areas covered by this course are:

  • famous and representative Oolong teas in each Oolong sub-category;
  • build-up your tea vocabulary to describe and summarize the tea reviewed;
  • apply cupping method to grade the tea from the same region;
  • apply tea critic skills to evaluate the tea-producing factors.

This course consists of 24 hours of courses which are divided into 8 sessions (2.5 hours/session).

A total of 30+ premium tea samples will be tasted throughout the sessions.

Please refer to “Addition Information” for the Prerequisite, Exam requirement, and the Locations.

Additional information


201-Brewing Master


24 hours (3 hours * 8 weeks)


Blind Cupping, Case study / Presentation, Written Exam

Course Capacity

Small class (2-6 people)

Course Facilities

Course Handout, Tea Samples


MING Tea Classroom (Burlington), Royal Botanical Gardens


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