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 March, we will dive into Wuyi & Cliff Teas from China and Bancha & Houjicha from Japan: Chinese Tea Class: Wuyi Cliff TeaThursday, March 13 - 10 AM to 12 PM Shaped by rugged cliffs and centuries of craftsmanship, Wuyi Yancha (cliff tea) carries the unmistakable imprint of its birthplace. In this session, we’ll explore its unique terroir, the artistry of charcoal roasting, and the distinctive “rock rhyme” (岩韵) that defines these teas. Through guided tastings and hands-on brewing, we’ll experience the layered complexities of Wuyi oolongs—experimenting with techniques to bring out their bold depth or delicate sweetness. Whether you’re drawn to Da Hong Pao’s intensity or Shui Xian’s floral warmth, this class will reveal what makes Wuyi Cliff Tea so captivating. Japanese Tea Class: Bancha & HoujichaSaturday, March 29 - 10 AM to 12 PM Bancha and Houjicha are humble yet deeply comforting teas, shaped by time, heat, and tradition. In this session, we’ll experience the beauty of their flavours and compare regional differences through guided tastings. You will also explore the transformative power of roasting and make houjicha using a traditional ceramic tea roaster (焙烙). Whether you're drawn to Houjicha’s toasty warmth or curious about Bancha’s quiet complexity, this class offers a deeper connection to Japan’s everyday teas. *Please bring a zipper bag or small container to bring home your roasted tea.
