Tea Business School Curriculum

Day One

09:00 ~ 10:00: Introduction
10:00 ~ 12:00: Discovering Tea and Japanese green tea
13:00~14:30 Brewing Methods​
14:50~17:00 Identifying Quality Sencha and Matcha
 
The agenda for day one includes:
  • The origins of tea
  • Production and brewing methods
  • Differentiating commercial/speciality tea

Day Two

09:00 ~ 12:00: Different areas for Japanese tea production
13:00 ~ 15:00: Tea field learning
15:00 ~ 17:00: Tea processing
 
The agenda for day two includes:
  • Assessing the impact terroir has on tea cultivation
  • First hand experience with farm work
  • Working in the tea factory to better understand the different processing steps

Day Three

09:00 ~ 11:30: Tea Processing (Seicha)
12:30 ~ 16:00: Product Development
 
The agenda for day three includes:
  • Understanding more in-depth the different processing method
  • Brainstorming and developing new products
  • Hashing out business strategies targeting the student's desired market

Day Four

09:00 ~ 12:00: Further in-depth discussion on the potential of Tea Businesses
 
The agenda for the final day includes:
  • Group work marketing
  • Price, promotion, and placement
  • Determining the location of their future stores
Your time as a Tea Business School student will end with a farewell party!

TBS Internship

We strongly encourage all Tea Business School (TBS) students to also take part in our internship programme for a complete experience. As a TBS intern you will also have the opportunity to experience:

  • Cafe Operations
  • Tea field and factory experience
  • On-site visit to other sencha and tencha factories
  • Learning the production of genmaicha, matcha, and houjicha
  • In-house production development
  • Methods of preserving the quality of sencha and matcha