Tea Tasting

Sunday, December 21st at 1:00pm

2202 Ave X, Brooklyn, New York

Every other Weekend, while the shop is closed, we set aside a couple of hours to brew and share tea with new and old friends, and you're invited :)

It's a casual, friendly tea tasting, where we try 3 different teas (see below). It will be either new arrivals, old favorites, or fresh samples. We will take time to explore their origins, how they were made, and what we're tasting. It's not a class or a lecture – just tea, conversation, and a chance to slow down and enjoy the moment :)

We like to keep it small – there are only 6 seats available, so if you're planning to come, it's a good idea to reserve your spot in advance. The price is nominal, to cover the cost of the teas we are tasting. 

So, if you're free on this day and want to try some good teas with good people – join us. We'll be here, kettle on :)

The teas we'll be tasting are Black (Red) Teas from various countries:

• "Golden Buds" Jin Ya Dian Hong with Jasmine – Golden Buds Jin Ya Dian Hong is a Chinese tea from Yunnan that has a well-rounded and harmonious flavor. Jasmine Black Tea is a rare find! Jasmine scenting is usually reserved for green teas, making this black tea a special treat.

• Sakura Wakoucha Black Tea – " Koucha" is the Japanese word used for black tea. Like "hong cha", "koucha" translates as "red tea", referred to as black tea in the West. Wakoucha is specifically black tea produced in Japan, "Wa" referring to Japan in this context. The unique Japanese cultivars give this tea its distinctive, mild character and soft taste. This spectacular tea is scented with dry cherry leaves, not blossoms.

• "Secret Forest" Lao Cai Sun-Dried Wild Black Tea – Our "Secret Forest" Vietnamese Black Tea comes from the remote and pristine highlands of Bát Xát, Lào Cai, Việt Nam. There, ancient tea trees grow at the astonishing 2200 meters above sea level, with some of the tea trees towering up to 20 meters! Unlike most black teas that finish in a heated dryer, this tea is laid out on bamboo trays and left to bask in the sun. The gentle, low-temperature rays slowly pull moisture out, so the leaves retain more of their volatile aromatics and natural sugars, locking in a bright, honey-floral aroma, softening tannins, and letting a subtle dried-fruit sweetness develop right in the leaf.

If you can't make it this time but want to stay updated about our future tea tastings, then subscribe to notifications to stay in the know. We hope to see you next time:)