Tea Tasting

Sunday, June 14th at 1:00pm

2202 Ave X, Brooklyn, New York

Every other Sunday, 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 :)

This time, we will be tasting Our New Arrivals:

• "Honeydew" Dian Hong Black Tea (GuShu) – This Dian Hong (滇红 – Yunnan Red Tea) is crafted by our good friend and a skilled tea master, Brother Liang from HeKai. He processes the leaves of the ancient tea trees with the intent to preserve the GuShu character while drawing out a deep, honeyed sweetness.

HeKai (贺开) is home to one of the largest and best-preserved ancient tea gardens in Yunnan. This tea comes from the ancient gardens of Manmai Old Village. HeKai's terroir is remarkable. The ancient tea trees grow veiled in mist and sheltered under a dense canopy. Orchids, lichens, and mosses cling to the branches of centuries-old trunks. The mineral-rich, slightly acidic soil feeds the deep root systems of GuShu (古树 – Ancient Tea Trees), estimated to be 300–800 years old, producing leaves with an extraordinary depth of flavor.

• 2020, "Amber" Aged White Tea (GuShu) – There's a well-known saying in Chinese tea culture: "One year it's tea, three years it's medicine, seven years it's treasure" (一年茶，三年药，七年宝). This HeKai GuShu White Tea has been aging since 2020, when it was crafted. Today, it's at a point where the tea's character has transformed into something richer, deeper, and more complex than it was when it was produced. Coming from the same place as "Honeydew" Dian Hong and crafted by the same talented tea master, Brother Liang.

• "Top Tier China Red" Jin Ping Zhongguo Hong – One of the most expensive black (red) teas in China, but it's totally worth it. This tea is called "China Red" (中国红) for the color of the Chinese flag. It was developed in 2007 and, in 2015, was presented as a state gift to Prince William during his visit to Yunnan. What sets this tea apart from every other Dian Hong is that it isn't a single-cultivar tea. The master blenders draw on eighteen different cultivars from their Fengqing gardens, anchored in Yunnan Da Ye Zhong and layered with smaller-leaf varietals such as Mei Zhan, Huang Dan, and Zi Juan. The large-leaf material gives the cup its body and depth; the smaller-leaf material brings amazing aromatics.

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:)