Join us as we explore the depth and beauty of Chinese and Japanese tea culture through hands-on learning, sensory engagement, and storytelling in our monthly tea classes. In June, we will focus on Shincha & green teas from Japan and the beloved Dancong oolongs from China: Japanese Tea Class: Shincha & the Uncommon GreensSaturday, June 14 - 10 AM to 12 PM This month we’re spotlighting Shincha, the first harvest of the year from Japan, along with a few lesser-seen gems like Tamaryokucha, Kamairicha, and even a Gardenia-scented Sencha. You’ll taste a vibrant lineup of Spring teas, explore what makes them unique, and learn about the nuances of Japanese green tea processing. We’ll also compare a Chinese steamed green tea with a Japanese Gyokuro to see how each country approaches the art of steaming. To round things out, we’ll take a closer look at Japanese teaware. From kyusu to houhin, we’ll explore how different vessels influence the way tea is brewed and experienced. Chinese Tea Class: Phoenix Dancong - Part IThursday, June 26 - 10 AM to 12 PM Fragrant and expressive, Phoenix Dancong oolongs are often called “drinkable perfume” — and for good reason. Each cultivar carries its own distinct bouquet, from orchid and almond blossom to tropical fruit, shaped by craftsmanship in the Phoenix Mountain range. In our June Chinese tea class, we’ll explore the lesser-known cultivar of Dancong at different elevations through parallel tastings — learning to recognize their nuanced aromas, textures, and aftertastes. We’ll also dive into the traditional Chaozhou gongfucha style of brewing, designed to coax out the full complexity of these captivating teas.
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