The theme of the session is about fermentation. We are going to taste the tea from different stage of fermentation.
Many types of tea come from the same plant, Camellia Sinensis. The different types of tea are the result of differences in the tea manufacturing process.
One of the key steps in the tea manufacturing process is the degree of fermentation the tea leaves. It means how much a tea is allowed to undergo enzymatic oxidation before drying. This oxidation process may be stopped by either roasting or steaming the leaves before they are completely dried out. Through fermentation, the originally deep green leaves become reddish-brown color. The longer is the fermentation, the darker is the color. Depending on the length of roasting and degree of fermentation, the fragrance can range from floral to fruity and malty.
📅 Date: February 11th 2023 Saturday
1:00 pm — 2:30 PM. 4-235 Spadina Ave. Toronto, M5T 2E2
3:00 pm — 4:30 PM. 996 Queen St. W. Toronto, M6J 1H1
• Taste Three Different Tea
• Learn the History and the Art of Making Each One
• Learn Traditional Chinese Tea Etiquettes
• Paired with a dessert
The Exclusive Tea List☕
• Tong Qing He Sheng Pu Erh (Natural-light fermented)
• Big Red Robe--Da Hong Pao (Semi fermented)
• Golden Flower Anhua Dark Tea (Post fermented)
Please give us at least 48-hours notice of cancellation if you are not able to attend the event.
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