Tea Tasting

Sunday, January 18th 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 three Dark Teas (Hei Cha) from various regions:

• Tibetan Tea Ya'an Zang Cha – Ya'an Dark Tea is called “Tibetan Tea” because it was traditionally produced for the Tibetan people, who, for centuries, have relied on fermented tea. Life on the Tibetan Plateau is harsh, and the local diet is heavy in meat and dairy, and lacks fruits and vegetables, making Hei Cha an essential part of daily life. Fermented tea aids digestion by helping to break down fats, provides essential nutrients, and, when boiled with yak milk, provides warmth and protein. In return for tea, Tibet supplied China with warhorses – a trade that was once extremely important for both parties. This exchange of tea for horses made Hei Cha vital not only culturally, but also politically. And that’s how it came to be known as Tibetan Tea. This tea is a landmark product of Sichuan's Mengding Mountain.

• Liu Bao Hei Cha – Liu Bao can be considered the sister and, at the same time, the forefather of Shou Pu-erh. This tea originated from Guangxi Province in China and dates back to the 1500s. Farmers age it using large bamboo baskets. The production of Liu Bao involves post-fermentation – the same process that tea producers later adapted to create Ripe Pu-erh. Compared to Ripe Pu-erh, this tea has a lighter body, and the taste is more nuanced. Liu Bao is sweet and soft, earthy, with deep notes of red dates, tobacco, and betel nut. 

• Mengding Hei Cha – This Dark Tea grows in Sichuan’s Meng Ding mountain. The tea bushes belong to an old local variety, Old Chuan Tea (Lao Chuan Cha – 老川茶). Most of the tea trees were planted back in the 50s of the last century, between 700 and 1200m above sea level. Today, they grow freely in a semi-wild state, unattended by humans. To make this Hei Cha, Mr. Yun, the tea master, uses buds along with up to three leaves. He processes them using a traditional method, including charcoal-fired roasting and clean, above-ground fermentation.

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:)