Advanced Tea Master

Level II · The Development of Discernment

The Advanced Tea Master program deepens the practitioner’s expertise across the full range of Chinese tea — broadening their knowledge of each category and refining the skills developed through the Certified Tea Master program into something more precise and more personal.

The primary objective of this level is the development of discernment. Students learn to distinguish levels of quality in both tea and tea ware with the accuracy and confidence of an experienced practitioner. They study advanced brewing techniques and traditional tea rituals that draw out the finest qualities of each tea — and develop the ability to read a tea, evaluate its character, and make informed decisions about how best to serve it.

By the completion of this program, the Advanced Tea Master practitioner knows not only what to do, but why — and carries that understanding into every cup they prepare.

The Ten Courses

Zisha Teapots I
An introduction to the art and craft of Zisha — the celebrated purple clay teapots of Yixing, China. Students learn the history, the clay types, the styles, and the qualities that distinguish an authentic and fine Zisha teapot. This knowledge is essential for the practitioner who selects, recommends, and works with the finest tea ware.

Zisha Teapots II
A deeper study of Zisha teapots — their seasoning, care, and use in gongfu cha service. Students develop the practical expertise to work with these vessels at a high level, understanding how the teapot itself shapes and enhances the tea’s expression.

Traditional Chaozhou Style Gongfu Tea Rituals
The Chaozhou style of gongfu cha is one of the most refined and demanding tea rituals in the Chinese tradition. Students learn its specific techniques, its aesthetic principles, and the quality of attention and precision it requires — deepening their practice of tea service at the highest level.

Green Tea & White Tea
A detailed study of green and white tea — their regional varieties, the subtlety of their flavor profiles, and the precise preparation methods that express their finest qualities. Students develop the tasting skill to evaluate and discuss these teas with expertise.

Red Tea
A thorough exploration of Chinese red tea — its major growing regions, the processing methods that distinguish each style, and the range of flavors and characters across the category. Students deepen their understanding of a tea type that is both widely appreciated and widely misunderstood.

Wuyi & Anxi Wulongs
An in-depth study of the wulongs of Fujian — among the most complex and revered teas in the Chinese tradition. Students explore the distinctive terroir of Wuyi Rock Oolongs and the floral elegance of Anxi Tieguanyin, developing the knowledge to evaluate and appreciate these teas at a high level.

Guangdong & Taiwan Wulongs
A study of wulongs from Guangdong and Taiwan — including the celebrated Dan Cong oolongs of the Phoenix Mountains and the high mountain teas of Taiwan. Students develop expertise in two of the most distinctive regional wulong traditions.

Black Tea & Pu’er Tea I
An introduction to Chinese black tea and the world of Pu’er — one of the most complex and culturally significant tea categories. Students learn the foundations of Pu’er production, aging, and evaluation, and begin to develop the understanding that distinguishes a practitioner with genuine expertise in this demanding category.

Pu’er Tea II
A deeper study of Pu’er tea — its regional varieties, its aging potential, and the detailed knowledge required to evaluate its quality with confidence. The level of expertise developed in this course reflects the depth that the Advanced Tea Master designation demands.

Tea Culture & History
A broadening of the practitioner’s cultural understanding — exploring the history of Chinese tea culture, the traditions that have shaped it, and the values that continue to give the practice its meaning and its depth.