Our Herbs & Infusions program is made up of three online courses. Live components include a tutorial and final oral presentation (online).
HI-101: Introduction to Herbs and Infusions
Whether pursuing a career in the retail or hospitality industry or enhancing your enjoyment of tea, this course provides an introduction on the historical origin of herbs and spices as they are used in tea. This course will provide a general history of herbal remedies throughout the ages with emphasis on how it is used in China as well as in India over thousands of years. Students will be introduced to the basic concepts and philosophies and learn about the common herbs used in each of these practices.
HI-102: Herbal Processing & Common Herbs In Tea
This module picks up from the Introduction to Herbs and Spices and furthers students’ knowledge in how herbs are processed – from the field to the cup. Students are also introduced to a variety of the most commonly used herbs and spices in the tea industry and begin to identify their distinct aroma and flavour.
HI-103: BLENDING & CULINARY APPLICATIONS
This module uses the skills in flavour profiles learned in HI-101 & 102 and teaches the student the basic principles behind blending. Students will learn why certain herbs are chosen to blend with each other as well as with particular teas and how to best balance flavours.