Excerpt:
As we tasted each tea and experimented with food pairings, Roberta explained where they were grown and how they are processed, providing visual aids to show the distinctiveness of each region's tea manufacturing process.
TRUE TEAS OF AFRICA
Hosted by Cinnabar Wright (Phoenix Tea)
AGARWOOD PUERH TASTING
Hosted by Jeffrey McIntosh (Teabook)
On April 16th, we journeyed to one of the most ancient and elite experiences from the East. The featured item for this event was the renowned Agarwood Puerh Tea. This wood, in combination with tea has been used for its strong health benefits and calming effects for thousands of years. We tasted this rare and unique tea first hand and engaged in live conversation with tea master Jeffrey McIntosh about the agarwood and puerh.
TEAS OF VIETNAM
Hosted by Cinnabar Wright (Phoenix Tea)
Our March 19th World of Tea event was a focused tasting of five different teas from Vietnam, with selections of green, black, and oolong teas. These are fine teas that are not typically found on offer from tea sellers in the United States. We hope you found them surprisingly delicious.
A TREASURE TROVE OF JAPANESE TEAS
Hosted by Heather Porter (Hanamichi)
This was an adventure in tasting several of the fine Japanese teas that were brought back by Heather Porter (who writes the blog Hanamichi) on her most recent trip to Japan. On February 20th, we tasted several excellent quality teas, using fine Japanese tea wares in their preparation and consumption.
A couple of the teas:
LUNAR NEW YEAR PARTY!
Hosted by Phoenix Tea
We started off the 2016 World of Tea series on February 12th with a new year party, celebrating the Year of the Monkey! We had exciting and delicious Chinese teas, but nothing picked by monkeys!
A TASTE OF GEORGIA
Hosted by Perennial Tea Room & Phoenix Tea
While we listened to traditional Georgian polyphonic singing, Cinnabar shared a gorgeous example of teaware that might be used in Georgia, with handle-less teacups closely resembling bowls.
Excerpt:
As with previous years, having all that tea in one place seemed to chase the clouds away, providing festival-goers with warm weather and blue skies. This year, a minor layout change provided more space for workshops and vendor booths and more room for movement for the amazing number of attendees.
Excerpt:
Our tour began in Taiwan with a refreshing Spring Lishan oolong paired with lightly flavored yam and pineapple cakes.
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