Fall Festival Free

Oct. 5th, 10am-2pm @Summerlin Library


Picnic in the Alley $125

Oct. 6th, 7pm-10pm @Fergusons Downtown, LV


SF Int. Tea Festival $35

Oct. 19th & 20th, @Palace of Fine Arts, SF


Tea and Kombucha $50

Nov. 23rd 7pm-10pm @Fergusons Downtown, LV


Holiday Tea Class Free

Dec. 14th 1pm-2pm @Summerlin Library, LV


Fall Festival Free

Oct. 5th, 10am-2pm @Summerlin Library


Picnic in the Alley $125

Oct. 6th, 7pm-10pm @Fergusons Downtown, LV


SF Int. Tea Festival $35

Oct. 19th & 20th, @Palace of Fine Arts, SF


Tea and Kombucha $50

Nov. 23rd 7pm-10pm @Fergusons Downtown, LV


Holiday Tea Class Free

Dec. 14th 1pm-2pm @Summerlin Library, LV


Tea is a plant

Camellia sinensis

The One and Only "Tea Plant"

How Many

Major Styles of Production?

Green, Wulong, Black

Also, White, Yellow, Red, Darjeeling, Orthodox Indian, CTC, and flavored teas.

White

Unfired

Aged Bai Mu Dan

Style: Weight Volume Temp Time
Cup 3.5g 12 oz 175° 3 min
Pot 10g 32 oz 175° 3 min
Gongfu 4g-6g 175ml 175° 30sec, 6 steeps

Green

Oxidation quickly "fixed" with heat.

Japanese Sencha - Steamed

Style: Weight Volume Temp Time
Cup 2.5g 12 oz 160°-175° 1-3 min
Pot 10g 32 oz 160°-175° 1-3 min
Kyusu 3g-5g 300ml 160°-175° 30 sec - 3 brews

Wulong

Oxidation fixed after processing.

Tie Guan Yin - Lightly Oxidized

Style: Weight Volume Temp Time
Cup 3.5g 12 oz 175°-212° 3-4 min
Pot 10g 32 oz 175°-212° 3-4 min
Gongfu 5g-7g 175ml 190° rinse, 25 sec, 6 steeps

Tasting

Smell your tea

Taste your tea

Smell your cup

Be Thankful

English "Black"

"Black Tea" in the west is "Red Tea" in China and Japan.

Fully Oxidized

Jin Jun Mei - The Most Perfect Chinese Red Tea

Style: Weight Volume Temp Time
Cup 3.5g 12 oz 208°-212° 5 min
Pot 10g 32 oz 208°-212° 5 min
Gongfu 3g-5g 175ml 208°-212° 20 sec, 6 steeps

Jin Jun Mei

In the early years of the 21st century, there was a 24th generation tea farmer named Jiang Yuan Xun, whose name literally means “the light which leads the river”. He was sitting on an overstock of Zheng Shan Xiao Zhong, the traditional tea of his region, a style of tea famous the world over for being the original red tea, yet it’s smokiness deemed it unpalatable by Chinese standards.
In 2005, Master Jiang released Jin Jun Mei to the world creating not only the first red tea to be highly valued by Chinese, but one of the most highly valued teas of all time. Every step in it’s process requires the careful touch of masterful hands from the picking of only the finest of the first flush all the way through to the finished product.

Chinese Black

Oxidized AND Fermented

Shou Pu'er

Style: Weight Volume Temp Time
Cup 3.5g 8 oz 212° 5 min
Pot 10g 32 oz 212° 5 min
Gongfu 5g-7g 175ml 212° rinse, flash

Tasting

Yellow

Piled, but not to the point of fermentation.

Huang Mu Dan

Style: Weight Volume Temp Time
Cup 3.5g 8 oz 175° 3 min
Pot 10g 32 oz 175° 3 min
Gongfu 5g-7g 175ml 175° 25 sec, 6 steeps

Darjeeling

Hard Wither

Namring 1st Flush

Style: Weight Volume Temp Time
Cup 3.5g 8 oz 175°-212° 3-4 min
Pot 10g 32 oz 175°-212° 3-4 min
"Gongfu" 3g 150ml 190°-212° 20 sec, 4 steeps

Flavored

Jasmine (flower scent)

Masala Chai (spices)

Ginseng (powder coating)

Earl Grey (oil)

Harney's Paris (alcohol)

Mint Tea

Barley Tea

Rooibos Tea


Not from the 'tea plant'!

Some would prefer to call them 'tisanes'.


Tea is a form.

Tasty Plant Water

tisane (n.)

medicinal tea (1931), from French tisane;
earlier ptisan (14c.), from Latin ptisana, from Greek ptisane "crushed barley"

Source: https://www.etymonline.com/word/tisane

Form Factors:

Powdered

Pressed

Packed

Loose Leaf

Bagged

Bags

Tea Bags were invented by accident by an American.

Standard "Tea Bag" is mostly used for broken, cut, or CTC tea

"Sachet" or "Pyramid Shaped Bags" are used for Whole Leaf Tea because they allow room for the tea to expand.

Powdered

Matcha is the latest iteration of the oldest existent form of tea.

The original powdered tea was first pressed for storage and powdered before drinking.

Real Matcha is powdered Tencha

Shade Grown Green Tea

Pressed Tea

Common in south west China. Far from the imperial powers.

Tea bricks were made illegal because they were used as money.

Common Shapes: Cake, Brick, Bowl, Coin

Packed Tea

Packed loosely in baskets, or citrus rind.

Packed tight in bamboo

Loose Leaf

The most common form of specialty tea.

Developed after all the tea pressing factories were destroyed.

Measurements

Volume vs Weight

Teaspoon

Tea density and infusion rate vary widely depending on form factor.

A gram scale can be useful.

Ratio of Pot to Leaf

Quality of Water

Where the tea is from.

Filter

Re: mineral

Brewing Time

Kind of Tea

Style of Brewing

Gongfu Style = Many Short Steeps

Sachet Bag = More Steeps than Tea Bag

Water temperature

Kind of tea.

Personal Preference

Lower Temp = Longer Time

Equipment:

Mug and Filter

English Pot

Chinese Pot

Gaiwan

Kyusu

Matcha Bowl

Mug and Filter

The easiest way to get into brewing Loose Leaf Tea!

A large 16oz Mug is especially nice to hold onto in the winter.

English Pot

When served at a party with food it is quite convenient to use a larger pot.

"English Style" is often contrasted to "Gongfu Style" with the English representing the larger pot style of brewing.

Averaging 16oz-48oz of water with a few grams of tea.

Yixing Pot

The most famous teapots in the world. They become more beautiful and taste better with use.

Gongfu Style:

Typically 175ml for one to four people.

High ratio of Tea to Water with many short brews.

Gaiwan

Literally "Lidded" (Gai) "Bowl" (Wan)

Gongfu Style:

Typically 175ml for one to four people.

High ratio of Tea to Water with many short brews.

Kyusu

Common teapot in Japan.

Senchado

Matcha Bowl

using special whisk

QUIZ

Questions?

Immodestea Link

Harney and Sons Link

More to Come