The July 15th World of Tea event was a tasting of teas from Southern China, presented by The Happy Tea Man, Andrew Goodman. Attendees learned about the legend and history of teas from Southern China and their production and brewing. Different examples of Puer and Liu Bao were prepared and tasted during the class.
Thanks to everyone who attended! We hope you'll join us for the next World of Tea event.
To kick off the event, everyone introduced themselves and shared their tea stories. It's always interesting to hear how people came to tea, whether through fond memories of family traditions or through great teas discoveries later in life.
While the teas brewed, Andrew shared stories of his travels and insight into Wuyi tea production.
WUYI OOLONG TASTING
Hosted by Andrew Goodman (The Happy Tea Man)
The May 20th World of Tea event was a tasting of several Wuyi Oolongs, presented by The Happy Tea Man, Andrew Goodman. The teas included familiar teas and lesser known teas, ranging in cost from $4/oz. to $25/oz., providing a broad overview of this wonderful category of teas.
Hosted by Crimson Lotus Teas
The April 15th World of Tea event was an educational tasting with Crimson Lotus Tea. They brought a number of different Puer teas for event attendees to taste, and provided information on Puer tea and their experience with tea production in Yunnan.
Thanks to everyone who attended! We hope you'll join us for the next World of Tea event in June.
This year's festival was the perfect cure for the Pacific Northwest rain. The sights and smells of rooms brimming with tea and the overall good cheer and enthusiasm of the people attending and presenting were truly invigorating.
TEA & FOOD PAIRING INTENSIVE
Hosted by Roberta Fuhr (Experience Tea Studio)
In this July 16th class we tasted five single origin teas with nine different savory, sweet, pungent and bitter tastes—a myriad of combinations to give you a tasting adventure. We used tasting sheets so that each participant could record perceptions and play with their own favorites well after the class.