Masterclass Chemistry, botany, and fermentation microbiology of the world of tea

Tea, in its multifaceted forms and types, is a product resulting from the intrinsic characteristics of the leaves, which react to specific chemical, microbial, and environmental reactions, giving rise to clearly definable uniqueness. This course aims to introduce the complexity of tea processing and, consequently, the chemical changes within the final product, due to oxidation, fermentation, plant-environment interactions, and, finally, the human factor.

We will study how chemical molecules lie behind every aroma and olfactory profile, and we will understand how these chemical molecules can evolve and change with the reactions that occur within the leaf and during maturation and aging.

Make sure not to miss this rare opportunity, and join us Saturday March 14^th 2026!

The whole day will be in English, and considering the intensity masterclass, a maximum of 12 participants will be handled.

The program will be from 10am to approximately 5pm. It will include a hosted Dutch lunch at the Academy. Please share any allergies at your registration.

1. Tea botany and the evolution of tea Camellias

Species, sub-species, varieties, and cultivars

Chemical characteristics that make tea plants more or less suitable for certain processes.

2. The chemistry of green and white tea, primary aromas and how to recognize them

3. The chemistry of oxidized teas, secondary aromas, medium-oxidized white teas, oolong, and red teas

4. The chemistry of defense: how environmental stress affects the production of secondary compounds at the cellular level.

5. The chemistry of roasting: how different roasting levels and therefore temperatures affect the chemical aromatic profile

6. the microbiology and biochemistry of fermented teas.

Bacterial and fungal strains of pu’er, hunan heicha, and guangxi liubao, fermentation differences related to plants and terroir

7. The chemistry of ageing, the aromatic evolution of chemical molecules over the years based on the types of tea

During the course, we will smell raw ingredients and taste 26 fine teas selected by Nicoletta Tul for the course

Register? Click on a course date above and select 'Register'.

Nicoletta Tul, Certified THAC Tea Sommelier and Certified Professional Tea Taster for the Chinese Government, has dedicated seventeen years to the world of tea. For the past ten, she has operated her shop and atelier, “La Finestra sul Tè,” in Padua, where she curates a collection of high-quality teas from around the globe.

After earning a degree in Agricultural Biotechnology with a thesis on the biochemical characteristics of tea from the University of Padua, Nicoletta embarked on a journey through Asia to study tea cultivation, production, tasting, and ceremonial practices. She has honed her skills in Japan, Korea, Taiwan, China, and Southeast Asia, immersing herself in the art of tea.

Since 2018, Nicoletta has served as an international judge for the TeaMasters Cup competitions, evaluating tea preparation, food pairing, and mixology. In 2020, she authored her debut book, “La Finestra sul Tè. The ultimate guide to Tea,” followed by “La Finestra sul Giappone, l’arcipelago del tè” in 2022, focusing on Japanese tea. Additionally, she has been an official Tea Catalyst and teacher in Italy for the Global Japanese Tea Association since 2022.

Nicoletta is also an external lecturer at the University of Padua where she holds a course on the microbiology of tea fermentations.

Nicoletta’s expertise has led her to teach at schools and academies both domestically and internationally. She offers specialized Masterclasses on her passion for tea and organizes guided tea tours to producing countries, particularly Taiwan. These tours provide her students and clients with firsthand experiences and insights into the world of Taiwanese tea.