TeeMaa & Muyō Tea School Autumn Winter 2026 Classes

TeeMaa & Muyō Tea School Foundation Course - Autumn Winter 2026 Classes Are you passionate about tea and eager to explore it more deeply? Are you interested in working with tea and building a solid foundation of knowledge and practical skills? Or are you already working in the HoReCa field and would like to deepen your understanding of tea? The TeeMaa Tea Foundation Course is designed to provide a comprehensive introduction to tea culture, production, and practice. That is our motivation for creating TeeMaa & Muyō Tea School: a place where you can explore the world of tea with guides who have been working with tea for decades, who will build the road map into the tea world together with you, hand you a few tools and clear some confusions. This course covers a wide range of topics, including tea history, tea production, tea categories, teaware and brewing methods, and the fundamentals of tea chemistry. Throughout the course, participants will have the opportunity to taste and evaluate at least 30 teas from different categories and diverse origins. We designed a series of independent 120-minute thematic classes, each focusing on a different tea category, region, tradition, or topic. You are welcome to join a single class that catches your interest, or follow the whole series to gradually build a broader understanding of tea. Learning Outcomes Understand the main tea categories and their basic characteristics Develop foundational tea tasting skills and analyze the tea from different dimensions Become familiar with Chinese Gongfu-style teaware and Japanese tea brewing utensils Understand the rationale behind different brewing methods and how to choose the optimal way of brewing in different situations and for different teas Instructors Peng Luo Peng Luo completed her Tea Art Practitioner training in 2012 in Changsha, China. She obtained the Senior Tea Art Specialist Certificate in China in 2025. She has been working in the tea industry since 2013, frequently traveling between tea mountains and tea processing facilities, and possesses extensive theoretical knowledge and rich hands-on experience. Xinyuan Sui Xinyuan Sui has been deeply engaged in the tea industry for over 12 years and regularly organizes a wide range of tea tastings and workshops. She completed her Tea Art Practitioner training in 2014 in Zhengzhou, China. In 2025, she was awarded the Japanese Tea Master Certificate by the Global Japanese Tea Association. She specializes in Japanese tea studies. In 2026, She obtained the Advanced Level of Tea Evaluation Certificate from China. 2026 programme 17:00–19:00, Friday 2.Oct. — GREEN China alone produces thousands of different green teas. For this session, we have selected some outstanding examples from China and Japan—teas that represent long histories of accumulated knowledge, craftsmanship, and regional tradition. Together, we’ll explore what makes great green tea great, how different processing methods shape the cup, and how Chinese and Japanese green tea traditions have developed in their own distinct ways. 17:00–19:00, Friday 16.Oct. — MATCHA How did matcha become a global phenomenon, and how might the current boom shape the future of the tea industry? Having witnessed this transformation first-hand, Xinyuan and Peng will share their perspectives on the global matcha boom, while preparing a selection of delicious matchas from different regions of Japan. Along the way, we’ll explore how origin, cultivation, processing, and grade influence the character of matcha. 17:00–19:00, Friday 30. Oct.— RED / BLACK Enjoy the beauty and diversity of Chinese red tea (hóngchá). China is home to well over 100 named regional red tea varieties, each with its own style, aroma, and character. We’ll taste teas that represent important milestones in the history of black tea processing, discover some of the most celebrated regional classics, and, of course, share a few of our personal favourites along the way. 17:00–19:00, Friday 13.Nov. — OOLONG Oolong never fails to amaze us with its extraordinary complexity. We’ll travel through tea in the Wuyi Mountains and Phoenix Mountain in China, and the mountain ranges in Taiwan, discovering just how broad the world of oolong can be—from floral and fragrant to deeply roasted, mineral, fruity, and intensely aromatic. Through carefully selected teas, we’ll explore how terroir, cultivar, oxidation and roasting create dramatically different expressions within this single category. 17:00–19:00, Friday 27.Nov. — WHITE White tea is perhaps the minimalist of the tea world. We’ll enjoy some exceptional white teas from Yunnan and Fujian in China, as well as the high mountains of Ilam, Nepal, while exploring how such seemingly simple processing can produce remarkable depth. Along the way, we’ll reflect on the idea of simplicity as the ultimate form of sophistication. 17:00–19:00, Friday 11. Dec. — DARK: HUNAN HEICHA Fermentation works its magic in tea, too. In this session, we’ll take an in-depth look at the teas Peng grew up with: Hunan Heicha, the traditional dark tea of Hunan Province. In Peng’s home region, tea is pressed into logs and bricks, or packed into handwoven bamboo baskets, and prepared in ways that are deeply connected to everyday local life and history. Peng will guide you through the world of Hunan Heicha, sharing its production, culture, and flavours while brewing—and boiling—the teas as they are traditionally enjoyed in Hunan. 17:00–19:00, Friday 8.Jan. 2027 — DARK: PU’ER Pu’er is one of Yunnan’s great tea traditions. It can be enjoyed raw (sheng), made through a process closely related to green tea production; ripe (shou), transformed through microbial fermentation into something darker and earthier; or aged, developing remarkable depth and character over many years. We’ll taste Pu’er from different mountain regions and of different ages, exploring how origin, processing, storage, and time shape the character of the tea. Classroom location: Muyō, Uudenmaankatu 15, Helsinki Registration: Please register at least 24 hours in advance Cancellation policy: Full refund: cancel at least 24 hours in advance No refund but can reschedule to other classes: cancel between 24 hours till the start of the class No refund or rescheduling if the cancellation is made after the class starts Certification Attendance at all sessions is required in order to be awarded the course certificate. What the Course Includes Classroom teaching: 7 sessions × 2 hours of in-person instruction Tea tasting: Sampling of over 30 types of tea, including exclusively sourced teas selected especially for this course, to support the theory learning and start building your own sensory map of the teas of the world. Materials provided: All tea, teaware, and brewing equipment in the classroom are included—participants do not need to bring anything Learning materials: Curated course notes and reference materials for continued study after the course Graduation certificate: Participants who successfully completed all classes of the course and the course assignments will receive a TeeMaa graduation certificate