"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.