Suzette will join us in this virtual session from Chicago.
Professional Cupping is back at NW Tea Festival!
Learning how to cup tea (“cupping” = “tea tasting”) is truly one of the best skills that any tea pro or devoted enthusiast can learn..
It’s what teaches you how to explore with intent, how to ask questions with more direction, and how to string your acquired knowledge together over time.
It’s also a practice in equity and knowledge sharing. This class is all about getting started, tasting various teas through hands-on, interactive exercises.
Session includes your own cupping set to take home.
This session sells out every year, so don’t miss out!

This is an exciting, whirlwind introduction to the world of fine tea, providing a foundation to fully enjoy the tea you'll experience at the festival.
We'll sample a variety of teas from around the world as we learn about the history of tea, how it's grown, how it's processed, and best practices for storing, brewing, and serving different types and styles of tea.

To appreciate the value of historical Chinese tea in the market, understanding the concept of terroir is essential.
In this class Shunan will layout the major Chinese tea terroir and how they have been historically ranked, naming conventions, how terroir is central to developing and retaining tea making traditions, age of tea trees and terroir, differences of in-style teas and terroir-sourced or cultivar-specific teas, how terroir is reflected in the taste and quality of tea.
She will demonstrate the above the ground and below the ground factors that make for a good piece of land and why the most famous tea regions in China were selected by generations of connoisseurs before us.

Explore the varieties of teaware used for brewing, drinking, and storing tea, from the origins of tea drinking in China in the 3rd century AD, it’s spread to other Eastern countries, and then onto the Western world starting in the 17th century AD.
The class will include illustrations and hands-on examples of teaware through various times and cultures.

To truly understand something, go to the source. This was my mentality when I first became interested in tea in 2016.
I booked a ticket to China with one contact in Guangdong (my uncle, who owns a tea shop) and let fate navigate me when I was there.
After 4 Spring sourcing trips (until COVID in 2020), I've learned and experienced more than could have imagined in 2016. I'll be sharing my learnings about tea culture, geography, production, and economics during this session.

Note: This workshop will be repeated in this workshop booth Sunday from 3:00pm to 4:00pm.
Gain a clear understanding of the tea cupping process that's used to evaluate tea. You'll learn about the recommended tools and procedures for conducting an elevated tea tasting at home. We'll also cover why comparing tea will inform your tea brewing practice and will help you learn about tea more deeply. This workshop will help you gain confidence in purchasing higher end tea and a clear understanding of the relationship of tea value, price, and quality.

Attendees will learn how Turkey came to be the world's 5th largest producer, and highest per capita consumer of tea.
This historical and cultural presentation will include:
how tea was first cultivated in the Black Sea Region in the 1930s,
the daily lives of those involved in its production and preparation,
and the multi-faceted ways in which tea permeates every aspect of social, cultural, and business life in Turkey.
Attendees will learn about the history of tea houses, tea gardens, tea time, and the unique instruments of Turkish tea service.

Note: This session is repeated Sunday Sept 23 - 12:00pm - 12:30 in this location

Participants will sample varying grades of chocolate along with a selection of teas as we explore the pairing of teas and chocolate to develop our own conclusions about agreeable combinations.
There may even be chocolate treats for the adventurous.

Note: This workshop will be repeated in this workshop booth Sunday from 2:45pm to 3:45pm.
The world of Vietnamese tea is rich and vast but yet remains relatively unfamiliar to many tea lovers. Join us as we cover a brief history of Vietnamese tea, while tasting several popular styles of tea currently being made from various of Viet Nam's provinces. We will compare the nuances, subtle flavors, and aromas of each tea, while also covering brewing methods and technique. Join us in celebrating the vibrancy of Vietnamese tea! Class will last roughly 1 hour. Tasting, information, and a small dessert included.  
 

White tea is a unique and minimally processed tea that is considered to be the closest to the natural leaf.
The traditional home of white tea is Fujian province in Southeast China, which still produces 90% of the world's white tea.
However, other tea-growing regions both in China and abroad are also producing white tea, leading to a wider variety of white teas with unique flavors and characteristics.
In this presentation, we will explore the different types of white tea and delve into the process of making them.
We will also discuss the proper ways to age and brew white tea to achieve the best flavors and characteristics.

Explore the historical origins of indigenous tribal teas of India who came from Yunnan and Mayanmar. These teas, further influenced by British colonization and rise of commodity tea are changing again. Small Indian tea farmers are producing innovative loose whole leaf. This increase in small tea farms and farmers is also bringing an end to an era of low wages and poor treatment of tea pluckers. Attendees will have the opportunity of tasting historical Phalap and Khalap teas as well as some of these new teas.

Note: This session is held again Sunday Sept 24 1:00pm - 1:30pm in this location.

Introduction of Japanese green teas.
During the session, Kyohei brews basic types of Japanese teas with sharing some fundamental information.
You would learn:
1. How Japanese green tea is different from other teas.
2. What is Matcha.
3. How to brew Japanese green teas.

The following is an outline of my tea etiquette presentation:
1. Brief history of tea which will include how tea began in China and spread to Europe and America, The Boston Tea Party, Anna Maria Stanhope (The Duchess of Bedford), Queen Victoria’s role in taking tea, and more;
2. Styles of tea service such as High Tea, Afternoon Tea, Low Tea, The Elevenses and more;
3. Discussion as to the “proper tea time”;
4. Demonstrate enjoying an afternoon at a teahouse which would include making an entrance, introducing yourself and others, information on wearing gloves, how to handshake properly, how to take your seat at the table, and knowledge of where to place your purse, briefcase, eyeglasses and eyeglass case;
5. Show the proper way to set a tea table and what to do once seated;
6. Demonstrate napkin usage and placement;
7. Demonstrate the proper way to sip tea, eat scones, savories, and petits fours;
8. Discuss the proper way to leave an event (tea house) early;
9. Discuss the history of tea bowls, teacups, saucers, cup plates, waste bowls, tea caddies, tea caddy spoons and antique tea flatware and other tea accoutrements.

Join Eric as he leads you in this focused tasting - Dancong Tasting: 2 Fragrances with Yunwei 
This a friendly tea tasting session and conversation with Eric, who personally sourced these teas through his years of travel to China. Aside from an overview of the teas, there's no set agenda or topic of discussion. Come with questions!

Introduction to Japan tea history, then tasting each tea with tea cultivation details teas: matcha, sencha, Genamaich,and Gyokuro

With Angela McDonald, owner of The Oregon Tea Traders, leading you on-site, Virginia will join us in this virtual session from New York and will guide you in a deep-dive into the sensory appreciation of tea.
You’ll:
• Discover what you can learn about a tea and its flavors just by looking at the dry leaves;
• Explore how to identify and enjoy the aromas of a tea, before and with brewing;
• Experience how the flavors of a tea can change just by changing how you drink it!
To help, you’ll receive a goodie box with a guide booklet, a small UV light, aroma samples, and more, while Angela will provide her teas.

Join author, educator, and tea gardener, Christine Parks, on a journey from garden to tea cup.
This talk provides an introduction to Camellia sinensis, the tea plant, where it grows around the world and across the US, and basics of growing and producing homegrown and local tea.

Join Eric in this focused tasting - Red Tea Tasting: Yunnan vs Fujian with Yunwei Tea.

This friendly tea tasting session and conversation with Eric, who personally sourced these teas through his years of travel to China. Aside from an overview of the teas, there's no set agenda or topic of discussion. Come with questions!

Just like there are many different grapes for wine, there are many different types of tea trees.
Shunan will break down for you the categories and classification of tea cultivars, different methods of cultivation, and how to correctly describe any cultivar.
You’ll learn how cultivar leads a tea’s flavor profile and how the age of a tree impacts the taste of tea.
She’ll discuss the importance of genetic diversity and how it not only impacts the taste of tea but also the well being of the environment.

NOTE: This event in good weather may move to the Founder's Court located outside on the west side of the Exhibition Hall.
The Wu-Wo tea ceremony allows many participants to brew and serve tea together. It is rooted in Chinese Gong-Fu small pot brewing, but any equipment may be used. Wu-Wo (无我) translates to “void of self,” and this simple ceremony embodies this principle.
Those you serve are not the ones you receive from, reinforcing the concept of giving without expectations.
In an outdoor environment, you are welcome to watch or you can brew with us by bringing your own WuWo kit with thermos.
Come 10 minutes early and we will provide hot water.
Check out the www.nwwuwotea.com for the equipment list and how-to video.

In this workshop we’ll introduce you to the history of Earl Grey tea blends and discuss the taste profiles of traditional Earl Grey teas as well as discuss and taste variations we have created.
We’ll give you a basic understanding of how we create tea blends and show you the flavoring tools that help to guide us in the creation of a new blend.
Using a black tea version of Earl Grey as a base, we will offer attendees a variety of ingredients to make their own custom Earl Grey blends.
We’ll save some time at the end of class to discuss everyone’s blending combinations and answer questions.
Attendees will bring home their unique crafted blend as well as some recipes that use Earl Grey tea as an ingredient and a tasting wheel.

This talk provides an overview of and updates on the Global Tea Institute for the Study of Tea Culture and Science (GTI, https://globaltea.ucdavis.edu/) at University of California,
Davis. It describes its mission and goals, a selection of faculty and student research projects underway, courses developed for UCD students and the professional tea industry, and outreach activities.
A Q&A follows the talk. Questions and suggestions are welcome.

Kevin will join us in this virtual session from Montreal.
The Tea Studio project, in India’s Nilgiri Hills, was founded by an international group of tea professionals back in 2015 and has produced tea since 2017. In that short time, they have received attention World-wide for their innovative approach to environmental power, socio-economic development as well as their state-of-the-art artisanal tea-making. Co-founder and director, Kevin Gascoyne, gives us a video tour of the Tea Studio followed by a Q&A session to introduce this new approach to tea manufacture and how it evolved in reaction to developing markets, struggling social structures and environmental necessity. Essential learning for all tea enthusiasts.

Join Eric as he leads you in this focused tasting - Sheng Puer Tasting: Mengsong & Baiying Mountains with Yunwei Tea

This friendly tea tasting session and conversation with Eric, who personally sourced these teas through his years of travel to China. Aside from an overview of the teas, there's no set agenda or topic of discussion. Come with questions!

Note: this workshop will be repeated Sunday from 2:30pm - 3:00pm in this loaction.

Tea and chocolate are delightful on their own, and they’re even better together! In this workshop, you’ll sample three teas with three chocolates.
You’ll learn how the levels of cacao in the chocolate affect the pairings. In addition, you'll learn the proper temperature and time for optimally steeping each tea.
Over the years, we’ve learned a lot about which flavors pair well from hosting Tea + Chocolate pairings at LizzyKate tea shop in downtown Kirkland. Everyone has their own palate and favorite combinations. Join this workshop and discover yours!

When should you have your tea? How should you create your cup? We will cover all aspects of making your daily cup, when you should be having your tea during the day, what should you be drinking, and how should you be brewing? What kinds of equipment can be used. And many more details.

"Dark tea" is a tea category that is relatively unknown in the West.
These post-fermented teas have the ability to age, meaning that as they get older, they become mellower and smoother.
Only a few types of dark teas exist in the world, and they are all produced in China. Historically, dark teas were primarily exported to Southeast Asia, Hong Kong, and Russia between the 17th and 19th centuries.During this workshop, we will explore the different types of dark teas, including an aged Pu-erh, aged LiuAn, and aged Liu Bao which participants will have the opportunity to taste.
As part of the workshop, participants will learn about the origins of dark tea, its respective producing regions, and how to appreciate its unique characteristics.

Darjeeling tea is unique and quite different from other India-grown teas; light in body and color, yet, delicious in its flavorful muscatel character.
These teas are grown at very high altitude at the base of the Himalaya Mountains and there are only 87 separate estates in this area.
In this class we'll taste four to five different darjeeling teas and learn about processing techniques from a tea-growing expert.
The take-away's from the class include:
-Why darjeeling tastes the way it does and why it is so different from Assam and Nilgiri teas.
-How the different darjeeling teas are grown and processed.
-Taste-memory of the different darjeeling picking seasons and styles including 1st and 2nd Flush; Autumn Oolong, and several unique variations.

Note this session is also held Sunday September 24 at 3:00pm - 3:30pm in this same location

This session will show participants just how easy it is to incorporate exciting teas into a familiar beverage, and also how to prepare syrups for serving homemade Italian sodas at home.
After sampling several syrups, participants will be served their choice of sodas with their preferred syrup. Samples of syrups served will also be available to take home.

In this session I will cover these subjects about Green Tea :
Organic green tea History. Why people like green teas
Organic green tea stands out for its commitment to the environment and human health.
The health benefits of organic green tea are numerous and have been cherished for centuries.
The journey of organic green tea extends beyond a mere beverage. It embodies a mindful ritual that brings calmness and tranquility to our hectic lives.
Preparing and savoring a cup of green tea provides a moment of respite,
Other organic teas will be covered - Black, Yellow, White, and Pu-erh Teas.

Explore the variety of flavors this class of tea has to offer. Oolongs occupy the expansive range of oxidation between green and black teas.
They have a long history in China and are so revered that whole towns are devoted to making tea pots solely for brewing Oolong.
Learn where they come from, how their processed, and the legends behind them.
Taste them for yourself and then walk away with the information you’ll need to take your friends and family on a tea tasting journey of their own.