Begin with a cup of tea,
Learn to appreciate tea and its etiquette.

A selection of quality Korean teas suited to the Korean tea ceremony, with an explanation of their flavours and brewing principles

A complete set of authentic Korean tea utensils, including white porcelain tea bowls, a tea scoop and tea cloth, for an authentic experience of the royal tea ceremony

In-person demonstrations and guidance from instructors whose qualifications are recognised by the Korean Tea Ceremony Association

A Reborn Tea certificate of attendance, awarded at the end of the course to mark your tea studies

The history and cultural significance of the Korean tea ceremony

Correct arrangement and use of tea utensils

The complete ceremonial sequence for preparing and serving Korean tea

The etiquette and principles of the tea ceremony

How to put the spirit of the Korean tea ceremony into practice in everyday life

Designed within the Korean Tea Ceremony Association’s recognition framework, the programme balances theory, demonstration and practice

Clear guidance on learning objectives, assessment preparation and the recognition process at each stage

In-depth study of the complete Korean tea ceremony system, including royal, folk and modern ceremonies

Individual feedback to help participants build a foundation in demonstration, teaching and promotion

Korean tea ceremony history, philosophy and cultural background, including tea culture of the Joseon Dynasty

The varieties, origins, production methods and tasting techniques of Korean teas

The complete Korean royal tea ceremony (formal and informal ceremonies)

The types, history, use and care of Korean tea utensils

The promotion and application of the modern Korean tea ceremony

Fundamentals of tea ceremony teaching techniques and course design

Taste several white teas side by side, developing a sequence for assessing appearance, aroma, liquor colour, flavour and infused leaves

Using a Jingdezhen blue-and-white porcelain gaiwan, demonstrate how water temperature, leaf quantity and infusion timing vary for different white teas

Understand how tea cultivars, growing regions, altitude, picking standards and production methods affect quality

Use age and storage as guides to develop a reasoned, repeatable framework for choosing tea

Bud-to-leaf ratios and picking standards for styles including Silver Needle, White Peony and Shou Mei

Flavour profiles and tasting points for new white tea, wilderness-grown white tea and aged white tea

Differences in style and influencing factors across white tea-producing regions such as Fuding and Zhenghe

The correct way to brew with a gaiwan and use a fairness cup

The four dimensions of tea tasting: observing, smelling, tasting and sensing

How to read tea information, keep storage records and create a shopping list

Use comparative tasting to identify stylistic differences between wilderness-grown white tea and conventionally cultivated white tea

Build your judgement from traceable information, dry-leaf condition, aroma and liquor texture, rather than choosing tea on the strength of its story alone

Led by JAX Ruilin, with infusion-by-infusion demonstrations of brewing adjustments for advanced white teas

In-depth discussion in a small group, giving every participant the opportunity to develop their own tasting notes

The growing environment, raw-material characteristics and common flavour profiles of wilderness-grown white tea

How the age, storage and ageing condition of aged white tea affect one another

A structured tasting encompassing appearance, aroma, flavour, liquor texture and infused leaves

Adjusting water pouring, temperature and steeping time for white teas in different conditions

Keeping personal white tea tasting and storage records

Uses premium Uji matcha from Japan (ceremonial grade), not ordinary culinary-grade matcha

Experience authentic matcha preparation techniques with traditional Tenmoku bowls and bamboo whisks

Learn to prepare thin tea (Usucha) and thick tea (Koicha)

Discover the aesthetics of the tea room, the selection of tea utensils and the spirit of the tea ceremony

The history of the Way of Matcha and the spirit of “ichi-go ichi-e”

Types of matcha, places of origin and how to assess quality

How to use, clean and care for a bamboo whisk

Techniques for preparing thin and thick tea

Arranging tea utensils and the aesthetics of the tea room

How to practise the Way of Matcha at home

An exclusive TEA+M™ training programme that brings together tea philosophy and business management

Accommodates 10–100 people, suitable for corporate events of all sizes

Designed and led personally by founder JAX Ruilin, who has 15+ years of corporate training experience

Full event planning, venue set-up and tea utensils provided

Reshape team culture through the tea ceremony principles of “stillness, respect, purity and harmony”

Mindful leadership — make clear decisions under pressure

Build trust and rapport within teams through tea ceremony rituals

Emotional intelligence — navigate workplace relationships through the spirit of the tea ceremony

Building corporate culture — draw on Eastern wisdom to shape a modern corporate ethos