Tea Process and Transformation: A Tasting Workshop
Join us in Philadelphia on February 22 for Talking Tea’s second live event! We’ll be joined by Nate Cochran of Spirit Tea to delve into tea processes and cultivars from a tasting perspective.
If you’ve been drinking tea for a while, or even if you’re a tea newbie but you’re familiar with coffee, wine or beer, you’ve probably heard something about cultivars or varietals. You may be aware of the crucial roles cultivar and process play in the transformation of tea leaves, coffee beans, grapes or hops.
Tea has an amazing array of cultivars and processes. In this two-hour tasting workshop we’ll be exploring two classic cultivars, the well-known Tie Guan Yin and Taiwan’s Qing Xin. Both are traditionally used for oolong teas but today are being transformed into black teas as well.
As we taste oolongs and black teas made with each cultivar, we’ll look at how different processes applied to the same cultivar can create astounding differences in taste and aroma. Admission includes tastings of 2 teas made with the Tie Guan Yin cultivar, 2 teas made with the Qing Xin cultivar, plus 1 version as a cold brew.
We’re meeting for this workshop at Pilgrim Roasters, a roastery cafe in Philly’s Manayunk neighborhood. In addition to its specialized sourcing and roasting of small batch coffees, Pilgrim is dedicated to serving excellent tea and fostering tea education and awareness.
Like our last event, this is a live event only – we won’t be recording it – so join us in Philadelphia on February 22 for Tea Process and Transformation – A Tasting Workshop.
During the workshop we’ll taste this progression of teas:
From the Tie Guan Yin Cultivar:
- Spirit Tea’s Young Bush Iron Goddess. A lightly oxidized tie quan yin from Anxi, Fujian Province, China. This is the inaugural harvest from these bushes.
- Floating Leaves’ Muzha Tie Guanyin. A dark roasted tie guan yin from Taiwan, exhibiting the traditional tie guan yin taste and mouthfeel.
- Spirit Tea’s Iron Goddess of Mercy Black. A black tea made from the Taiwanese lineage of the tie guan yin cultivar but grown in Yunnan Province, China. This is also the inaugural harvest of this tea.
From the Qing Xin cultivar:
- Spirit Tea’s Li Shan. A classic high mountain Taiwanese oolong, lightly oxidized, from Li Shan mountain.
- Spirit Tea’s Clear Heart. A complex Taiwanese black tea made from the Qing Xin cultivar.
- Spirit Tea’s Clear Heart, Cold-Brewed. We’ll end the evening with this cold-brewed version of Clear Heart.
7 PM to 9 PM, Thursday, February 22, 2018.
Introductory to intermediate.
Buy tickets for Tea Process and Transformation
DRESS CODE: casual, no perfume.
Photo courtesy of Nate Cochran.