May Tea Classes

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 May, we will explore the world of black teas from Japan and China:

Japanese Tea Class: Wakoucha - Japan’s Black Tea Revival
Saturday, May 3 - 10 AM to 12 PM

When people think of Japanese tea, green usually steals the spotlight. But there’s a quietly growing movement brewing, one cup of Wakoucha at a time.

We’ll explore the fascinating world of Japanese black tea. Through six (or more!) teas from Kyoto, Shizuoka, and Ibaraki, we’ll trace how Wakoucha has evolved from its historical roots to an exciting new chapter led by inventive, passionate farmers.

Some of the teas we’ll taste are far from your average black tea, like one made from 100-year-old zairai plants, and another crafted from shaded leaves typically destined to become Gyokuro. Expect stories, surprises, and lots of sipping.

*Matcha Tea Class - By popular demands, we're hosting a second Matcha Comparison Class on May 3 - 1:30 - 3:00 PM. 

Chinese Tea Class: Wuyi Cliff Tea Part II - Cultivar & Terrior
Thursday, May 29 - 10 AM to 12 PM

If part I in March introduced the landscape and spirit of Wuyi cliff tea, this next session takes us deeper into its heart—where cultivar and terroir meet.

We’ll explore two of the region’s most iconic varietals—Rou Gui and Shui Xian—comparing their contrasting aromas, textures, and finishes to better understand how each expresses the soul of yancha. We’ll also examine what makes zheng yan (core area) tea distinct, and how growing location subtly—but profoundly—shapes flavour and structure.

Through side-by-side tastings and brewing practice, we’ll continue sharpening our senses and expanding our language for what makes Wuyi oolongs so captivating.