We have designed our Tea Academy for the tea enthusiast. Courses range from lectures on the three waves of tea and proper care and storage, to workshops where we focus on loose tea preparation, cuppings, and (for maccha green tea) various whisking techniques to bring out the full potential of flavour in the leaves.

For those who wish to focus their energies on a more vocational level, we have our macchartist certification. This certificate tells potential employers, or when displayed in store, potential customers, that the certified barista in question will deliver when it comes to maccha drinks prepared with integrity and attention to detail. It can also be a vehicle for those with a personal interest in maccha to have specialised training.

The JagaSilk Tea Academy is similar to culinary classes for those interested in developing their cooking skills. In this case, we hope to provide and facilitate the development of tea knowledge, preparation, and understanding.

Tuition

2 credits for $60
6 credits for $150
13 credits for $300

Schedule

* Contact us to arrange a class at

t. (778) 430-5683
f. (778) 430-5684

maccha (at) jagasilk.com

* Pre-registration required at least 48 hours in advance for all courses.

Academic Calendar

Introduction to maccha

- 1 credit - approx 1 hour

The course looks into what maccha is and what it is not. The course will explore common misconceptions and unfortunate realities of the maccha industry. It will also look at how maccha is graded, its production, and its history. The course will provide a broad overview of this ceremonial Japanese tea.

Introduction to maccha green tea whisking techniques

- 1.5 credits - approx 1.5 hours

This course provides the student with basic techniques for preparing maccha at home. It explores the four basic variables of preparing delicious maccha: water temperature, amount of tea, amount of water, and whisking technique.

DISCLAIMER: This course is not meant for those who wish to learn traditional tea ceremony.

Cupping maccha, Basic level

- 2 credits - approx 1.5 hours

This course explores the different grades of maccha. Students will sample various grades of maccha and examine aroma, texture, body and flavour. Topics include what judges look for in various grades, how tea farmers draw those characteristics from their tea gardens, and the various factors that affect grades.

Maccha specialty drink creation

- 1 credits - approx 1 hour

Students will learn what flavours maccha lends itself to in specialty drink preparation. They will be introduced to various maccha drink concoctions and learn how to either bring forth the green tea flavour with a flourish, or keep it subdued but present. This course provides a working knowledge for building up a solid repertoire of maccha specialty drink options.

NOTE: This course is encouraged to be repeated as the topic changes

Takayama chasen, the bamboo whisk

- 1 credit - approx 1 hour

Students will watch raw footage of a bamboo whisk being cut by protected artisan, Masaki Kubo. Topics included are the process of making a whisk, from bamboo to final product, how to store and take care of one’s chasen, and how to visually tell apart various qualities of chasen.

Maccha jawan, the maccha bowl

- 1 credit - approx 1 hour

Taught with guest instructor Harumi Ota, an artist of a potter with over 30 years of experience, this course will look at what defines a maccha bowl. Topics include an historical timeline of the maccha bowl’s development, the various shapes of the modern maccha bowl, and a basic understanding of how to tell apart various qualities of maccha jawan.

Make your own maccha bowl

- 3 credits - approx 3 hours

Taught by guest instructor Harumi Ota, an artist of a potter with over 30 years of experience, this course will take place at his studio. This basic course will have the student “throw” their bowl on a potter’s wheel after learning basic techniques with Ota. Harumi will complete the student’s maccha bowl (glazing and firing) and the student will then have their own unique maccha bowl.

Introduction to Tea Ceremony

- 1.5 credits - approx 1.5 hours

Taught by a certified maccha master, this course will provide students with an entry level knowledge of what tea ceremony is and how it has developed to where it is today. Topics include Tea Ceremony’s meditative function, cultural importance, and a basic look at the various “ways of tea”.

Tea Ceremony

- 2 credits - approx 2 hours

Taught by a certified maccha master, this cultural event provides students with the “real” tea ceremony experience. Students will see the cultural event that is tea ceremony unfold before their eyes and participate in it.

Health benefits of maccha green tea

- 1 credit - approx 1 hour

This course will provide a general overview of the health benefits of maccha green tea. Topics include maccha’s affect on the mind, its use as a topical ointment, its role in the health industry, and a brief look at the wealth of research that reinforces that role.

Baking with maccha green tea

- 2 credits - approx 2 hours

Students engage in culinary adventures with maccha green tea. This course can be repeated as the topic changes frequently. Topics include maccha cookies, maccha “Tea”ramisu, maccha pizza, etc. Students will be taken through the steps of baking with maccha, understanding what flavours it pairs with, and form an understanding of maccha’s culinary role in both savoury and sweet dishes.
Maccha picnic outdoors

Maccha picnic outdoors

- 2 credits - approx 2 hours

Students meet outdoors for a maccha picnic. On a slab of rock “in the middle of nowhere”, students will be served maccha green tea. The air and the scenery allow for a full sensory experience. The tea connoisseur would say that breathing in clean air in a beautiful environment allows for the ultimate in flavour appreciation. Small foods and sweets will also be provided.

Tour of Japan: The tea gardens

cost varies with the season; approx $3,500 - $5,000 - approx 1 week (includes travel) -

Students visit various tea gardens in Japan with a translator. They will have the opportunity to visit production facilities, walk the gardens, and meet the farmers. They will stay at a traditional Japanese Inn and eat traditional Japanese cuisine. Participants in this tour will have the opportunity to view Japanese tea ceremony and other cultural events. However, the focus of the trip will be on tea.

Introduction to whole leaf tea preparation A: Japanese green tea

- 1 credit - approx 1 hour

This course will provide a basic introduction to preparing consistent Japanese green tea. The course will focus on the four basic variables of loose tea preparation: weight of leaf, temperature of water, volume of water, and steep time. Other topics covered will be an introduction to various processing methods and how they affect steeping calibrations, as well as a basic understanding of pair Japanese green teas.

Introduction to whole leaf tea preparation B: Oolong tea

- 1 credit - approx 1 hour

This course will provide a basic introduction to preparing consistent oolong tea. The course will focus on the four basic variables of loose tea preparation: weight of leaf, temperature of water, volume of water, and steep time. Students gain a working knowledge of preparing our feature oolong tea. They will also be provided a brief introduction to pairing oolong tea.

Introduction to whole leaf tea preparation C: Black tea

- 1 credit - approx 1 hour

This course will provide a basic introduction to preparing consistent black tea. The course will focus on the four basic variables of loose tea preparation: weight of leaf, temperature of water, volume of water, and steep time. The course will look at the various leaf qualities, from CTC to whole leaf, with a focus on whole leaf preparation techniques. Students will also be provided a brief introduction to pairing black tea.

Introduction to whole leaf tea preparation D: Indigenous tea

- 1 credit - approx 1 hour

This course will provide a basic introduction to preparing consistent indigenous tea. The course will focus on the four basic variables of loose tea preparation: weight of leaf, temperature of water, volume of water, and steep time. Students are introduced to Island grown tea with a focus on our current offerings. Students will also be provided a brief introduction to pairing indigenous tea.

Introduction to whole leaf tea preparation E: Herbal tea

- 1 credit - approx 1 hour

This course will provide a basic introduction to preparing consistent herbal tea. The course will focus on the four basic variables of loose tea preparation: weight of leaf, temperature of water, volume of water, and steep time. Topics include an introduction to blending, a look at high-medium-low concepts when blending herbal tea, and basic herbal tea food pairing techniques.

Water and tea

- 1 credit - approx 1 hour

This course provides the student with basic understanding of water and its important and often overlooked role in tea. It will examine the variables in water that affect tea. Topics include the effect of sterilized water on tea, regional water on tea, and storage of water on tea. This course provides students with an understanding of just how vital this major ingredient in tea is to the flavour of tea.

Tea accoutrements

- 1.5 credits - approx 1.5 hours

This course showcases the various instruments recommended in the preparation of tea. Topics include a brief introduction to the various tools used world wide and a detailed look at the tools that the tea academy recommends. It will look at the optimum environment for the preparation of tea and provide a basic understanding of what kind of tools to avoid.

Make your own teacup

- 3 credits - approx 3 hours

Taught by guest instructor Harumi Ota, an artist of a potter with over 30 years of experience, this course will take place at his studio. This basic course will have the student “throw” their teacup on a potter’s wheel after learning basic techniques with Ota. Harumi will complete the student’s teacup (glazing and firing) and the student will then have their own unique cup to drink from.

Loose tea sampling

- 1 credit - approx 1 hour

Students engage in sampling of the seasonal teas available at the time. This course explores the aroma, texture, body and flavour of the various teas. Topics include what the tea enthusiast can expect from various teas and how to detect improperly prepared tea. It will also briefly explore what to ask for when screening for quality tea. Teas sampled will be selected from the academy’s current seasonal offerings.

Soil: the organic revolution

- 1 credit - approx 1 hour

Another vital factor in the production of tea is the soil. This course will explore the affects of the so called Green Revolution in the post-War tea world. As a case study, it will look into the Harimaen tea garden in Uji, Kyoto, Japan, and delve into how the organic revolution has reshaped their tea and understanding of connoisseur tea production in a holistic ecosystem. The theme of this course will be just how vital the soil content is to the final product.

Quirky JagaSilk afternoon tea

- 2 credits - approx 2 hours

Students will engage in a very different style of afternoon tea. Small foods will be paired with a seasonal offering of loose teas, served in 4 courses. Prior to the journey, students are encouraged to notify the tea academy of any dietary restrictions. Effort will be made to prepare food using local and/or organic food as much as possible. Seating is limited and early registration is encouraged.

Introduction to steaming artisan milk

- 1 credit - approx 1 hour

This course is an introduction to artisan steamed milk. It will look at commercial machine steaming techniques, but will also provide alternatives for the home. Topics include the qualities of the milk, the theory of milk steaming, appropriate steam wands, appropriate steaming pitchers, and focus on what it takes to not only avoid burning the milk, but to produce silky “chrome” finished milk that free pour latte art requires.

Introduction to free pour maccha latte art

- 1 credit - approx 1 hour

Taught by guest instructor Midori Higa, winner of the JagaSilk 2nd Annual Maccha Latte Art Competition, this course is for students who can produce artisan milk but are having trouble pouring rosettes and hearts. Students will be taken through basic principles of free pour latte art that should provide them with the working knowledge to pour more effectively. Topics include a look at the appropriate tools required, and in depth look at basic theory, as well as the opportunity to pour under Higa’s supervision.

Macchapprentice Certification

- 4 credits - approx 2 hours

JagaSilk Macchapprentices are starting their path in our program and that being said, we hope to give them a starting point based not only on technique, but on knowledge as well. Focus will not be on traditional methods, but on the JagaSilk “Way of Tea”, a method that transposes the act of maccha creation into a more casual environment, while retaining the integrity of the tea. Certified macchapprentices are taught by a macchadept or above, and take part in a session that covers:
- Maccha: topics include what maccha is, its health benefits, history, source, labour conditions, cultural significance, how to take care of it, and repercussions if you don’t.
- Maccha tools: topics include what maccha tools are, their purpose, their history, how to look after them, and repercussions if you don’t.
- Tasting: explores the difference between different grades of maccha.
- Preparation: Focuses on the preparation method of a complete maccha menu
** May also include a basic introduction to artisan milk steaming

Macchajourneyman Certification

- 4 credits - 2 sessions: one 2 hour session and one 1 hour session

Macchajourneymen are the sign you are looking for when searching for good JagaSilk maccha. Students receive certification after demonstrating a working knowledge of the apprentice concepts and techniques. They must be able to explain and perform with accurate ratios, the JagaSilk “Way of Tea” and demonstrate sufficient knowledge. They must be certified by a macchartist or above.

Important knowledge points are:
- The difference between maccha and infused green tea, the difference between grades
- How to take care of maccha and maccha tools.

Technique:
- Demonstrate, without looking at any paper, JagaSilk ratios and suggested technique in the creation of traditional maccha and maccha lattes.
- Demonstrate formation of adequate froth on traditional maccha, a “puffed” base for maccha lattes, and artisan steamed milk for the maccha latte.

Students are issued a certificate upon completion.
 

Macchadept Level 1 & 2 Certification

6 credits - three 2 hour sessions

Macchadepts are the first level of certification where the certification of others is possible, therefore we take it very, very seriously. The qualifications involved are very intense and if macchadepts make your maccha, it must be perfect.

They must be certified by an academy macchamaster, have their macchajourneyman level, and their knowledge and technique must be spot on. Macchadepts must demonstrate an intimate understanding of the apprentice topics and additional skills and concepts. Level 2 macchadepts must be able to demonstrate the ability to train a macchapprentice.

This course is taught in 3 sessions.
Macchapprentice topics:

- Maccha: topics include what maccha is, its health benefits, history, source, labour conditions, cultural significance, how to take care of it, and repercussions if you don’t.
- Maccha tools: topics include what maccha tools are, their purpose, their history, how to look after them, and repercussions if you don’t.
- Tasting: explores the difference between different grades of maccha.
- Preparation: Focuses on the preparation method of a complete maccha menu

Additional skills and concepts:

- Technique: relatively perfect head on traditional maccha
- Single pour latte art: Pour a smooth rosetta in a 4 oz cup (latte etching unfortunately does not demonstrate good microfoam)
- Knowledge:
i) able to tell the difference between grades in a blind sensory test
ii) able to explain the history of maccha, the importance of source, ways to promote freshness and quality
iii) the difference between chasen and the history of chasen
iv) the ability to choose good bowls and the understanding of how and why this is done.
Macchadept Level 1 certification requires the student to be able to demonstrate a solid understanding of the above skills and concepts.

Macchadept Level 2 certification requires the student to certify a macchapprentice under supervision of a JagaSilk macchartist.

Students are issued a certificate upon completion.

Macchartist Level 1 & 2 Certification

- 6 credits - three 2 hour sessions

The macchartist certification is a certificate that allows the training of the macchajourneyman. There are no masters; this title implies that the student is recognized by the academy as a macchartist who can effectively share the JagaSilk “Way of Tea”.

To become a macchartist level 1:
- The student must demonstrate the ability to certify a macchajourneyman under supervision of a macchartist, and thus have a rock solid understanding of all the concepts.
- It is vital that the student also bring some new concept, be it knowledge or technique based, to the macchartist community.

To become a macchartist level 2:
- The student must demonstrate the ability to certify a macchadept under supervision of two macchartists.
- It is vital that the student also bring some new concept, be it knowledge or technique based, to the macchartist community.

All Macchartists are vital to the spread of macchartistry and are thus needed to check in with JagaSilk regularly, report ideas and thoughts they see in the maccha world, and learn new knowledge and technique that has been added or transformed within JagaSilk.

Students are issued a certificate upon completion.