Tea Sommelier

Having been asked by many clients for support in using tea in their products, it became clear to me that I needed to know a lot more about the industry, the processes, types of tea and how it can be used innovatively in the food industry.

So in 2014, I visited the Dilmah School of Tea in Sri Lanka and learned a tremendous amount about tea types, processes, the regions where it grows, the people who prepare tea, pairing tea with food and making alcoholic and non-alcoholic products with tea.

Not only that, I met some amazing tea people in the process and created many long-lasting connections in the industry.

Inspired and keen to learn even more, I enrolled on The Tea and Herbal Association of Canada’s Tea Sommelier® Certification Program, one of the best tea courses in the world. I spent over two years learning all about growing, processing and making tea, tasting tea, tea’s health benefits, and a lot more.

After some tough written exams, blind tea cuppings and an oral test by the President of the Tea and Herbal Association of Canada on the History and Mythology of Tea, I qualified as a Certified TAC Tea Sommelier Professional, and I’m very proud to say that I was the first UK resident to do so!

As a Certified TAC Tea Sommelier® Professional, I have a thorough knowledge of:

  • Tea history and culture

  • Tea processing methods for different types of tea

  • How to steep / tea preparation

  • Tasting notes for different types of tea

  • The principles behind tea and food pairings

  • How to design a comprehensive tea menu for retail or any food service environment.

With all that knowledge under my belt, I've been putting my skills to great use ever since, helping tea businesses and cake and ice cream producers develop new products. I’m proud to be an ambassador, and business development partner for Dilmah tea, and I’ve even been talking to companies about the health and wellbeing benefits of tea.

Here are some examples of ways I can apply my tea knowledge in the food industry.

  • Helping businesses add specific flavours and give certain benefits to their foods by adding teas.

  • Exploring innovative opportunities for making new products with tea.

  • Supporting food and drink companies interested in using tea as an alternative to sugary drinks or alcohol.

If you’re interested in how I can help you explore opportunities to work with tea, please get in touch.

To learn more about the high standards in the TAC TEA SOMMELIER® CERTIFICATION PROGRAM CLICK HERE


Food industry expert Jane Milton has been in the business for more than 30 years and has the inside track on all things food!

In her podcast, Jane takes you behind the scenes of the food business and introduces you to her incredible network of producers, entrepreneurs and consultants she works with. She shares inspiring stories and experiences with you to help you to build a stronger, healthier, better version of your own business.

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Let Me Introduce You to Craig Rose, AKA Doctor Seaweed , and the Founder and MD of Seaweed & Co
by Jane Milton

Craig Rose is a seaweed evangelist – but he is also realistic that not everyone will love the taste of seaweed, just because it is good for you. What he wants is everyone to be able to benefit from the wellness effect that seaweed can give us ,whether it is in snacks, houmous, stock, used in place of salt or added to a product for its nutrition benefits in an odourless form , Craig has the product – what matters to him is that you find the right version or end product for you. Craig is a marine biologist and he also cares about where his seaweed comes from, how it is harvested and the longterm sustainability. He has mastered presenting on QVC the shopping channel, and supplies into several areas of the market – from food manufacture to his own food supplement range. He is very enthusiastic and honest. Listen to hear about his unexpected board director and why Baywatch was the reason he chose to study marine biology , but more importantly to hear how he has built a diverse and commercially sound business.

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