Tea Business School Curriculum

Day 1

09:00 ~ 10:00: Introduction to Tea History and Farms
10:00 ~ 12:00: Discovering Japanese green tea and matcha
13:30~16:00 Matcha Confectionery Workshop
 
The agenda for day one includes:
  • The origins of tea
  • Production and brewing methods
  • Differentiating commercial/speciality tea
  • The schedule subject to change

Day 2

09:00 ~ 12:00: Tea Harvesting and Factory Processing
13:30 ~ 15:00: Cultivar Comparison for Latte
15:00 ~ 16:00: Tea Ceremony
 
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
  • Exploring matcha cultivar suitable for latte
  • The schedule subject to change

Day 3

09:00 ~ 10:00: Tea Tasting and Brewing Method
10:00 ~ 13:00: Market Reserach in Uji
14:00 ~ 16:00 Matcha Factory Visit
 
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
  • The schedule subject to change

Day 4

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 event!