Tea Tastings

I host tea tastings and events for any interested in learning more about tea, or for those who are interested in providing an amenity for their guests! I strive to create a beautiful presentation that highlights each tea, while also creating a relaxed, friendly, and informative setting for guests. Below is a photo from my tea tasting series at the Nonantum Resort in Kennebunkport, Maine.

If you are interested in me serving tea at your event or business, please feel free to reach out to me through my Contact page.

Serving green tea for the guests of the Nonantum Resort. Summer, 2017

Tea Tasting Themes

Fresh Chinese Green Teas – For many people around the world, spring time represents a time of renewal, the growth of new life, joy, and overall abundance. In China, the arrival of spring marks the beginning of the tea harvest, where farmers work tirelessly every morning to pick the most tender tea leaves. These green tea leaves carry a sweet ethereal fragrance, and a lingering aftertaste which are best enjoyed during the short period after spring time arrives.

Members of the tea tasting would have the chance to try 3 – 4 varieties of fresh Chinese green tea picked in spring of 2018. Some of these teas may include Zhejiang Province’s Dragon Well 龙井茶, Jiangsu Province’s Bi Luo Chun 碧螺春, and Shandong Province’s Laoshan Green Tea 崂山绿茶.

A bowl of fresh green tea.

Chinese Red Teas – Many of us have grown up in the West knowing black tea as a strong tea that is served with milk and sugar. Surprisingly, in China black tea is called Hong Cha 红茶, which literally means red tea. It is known as red tea because the brewed tea liquid has a clear red color. Fine Chinese red teas are prized for being clear, bold, carrying a rich flavor and aroma, as well as having a slightly sweet aftertaste. A guided tasting of Chinese red teas can drastically expand our perception of what we know as “black tea”!

Members of the tea tasting would have the chance to try 3 – 4 varieties of fresh Chinese red tea from various Provinces. Some of these teas may include Yunnan Province’s Dian Hong 滇红, Shandong Province’s Laoshan Red Tea 崂山红茶, Anhui Province’s Qimen 祁门工夫红茶, and wild grown Purple Red Tea from Yunnan Province 野生紫红茶.

A session of clear, bright, red tea.

Chinese Pu’er Tea and Hei Cha – One of the most famous kinds of tea is Yunnan Province’s Pu’er Tea 普洱茶. This is a kind of compressed tea that was historically traded on the “Tea Horse Road” 茶马古道. Today there are two main kinds of Pu’er tea. The first is raw or sheng pu’er 生普洱茶, which is known for its ability to slowly age over many years. The second is ripe or shu pu’er 熟普洱茶, which is aged quickly through a two month process somewhat similar to composting.

Members of the tea tasting will be able to try 3 – 4 varieties of Chinese Hei Cha. These could include but are not limited to young raw Pu’er 生茶, aged raw Pu’er 老生茶, ripe pu’er 熟茶, Anhui Province’s Liu An Basket Tea 安徽六安茶, and Hunan Province’s Fu Brick Tea 湖南茯砖茶.

A cake of compressed Pu’er tea.

Cross Category Tea Tasting – This tea tasting can be enjoyable and informative for newcomers to loose leaf tea. I select 3 – 4 different teas that highlight the main categories of loose leaf tea. This will often include one green tea, an oolong tea, a black tea, and sometimes a fermented tea. This tasting can show how oxidation and processing alter the tea leaf, and is also a fun way to learn about the terroir of different Chinese teas.

A flight of three different loose leaf teas.