Weekly tea class, batch 9

From crisp to velvety, from floral to nutty, from green to roasted: this tea class takes us on a flavorful journey to Taiwan. We will explore the rich and diverse Taiwanese tea tradition through a selection of 12 teas, including beloved classics from the store, exciting new entries, and even unusual varietals and production methods. As usual, along with stories from Gabriele's tea sourcing travels, there will be a chance to mix and mingle with Nannuoshan’s online community over a cup of tea.


The Tea Classes

We began a series of classes for Nannuoshan's staff to get better acquainted with the ever-growing tea collection. Understanding that our tea community would find it useful too, we opened up our classes as a public gathering, to meet once a week online.

The classes are free to join! Each session will focus on one of the twelve teas selected in this batch. Whether or not you have the teas with you, join us anyway. An overview and a shareable link to the class will be posted on the day of the event, on Nannuoshan's Discord channel. Join here to stay updated.

Teas Included:

  • Zhushan Dong Ding light
  • Zhushan Dong Ding dark
  • Pinglin Rougui
  • Cui Yu 2023
  • Jin Xuan Baozhong
  • Dong Fang Mei Ren 2022
  • Si Ji Chun (Traditional Oolong)
  • Muzha Tieguanyin
  • Shan Cha (Cam. sin. var. formosensis)
  • GABA cultivar Nr. 18
  • Foshou Alishan
  • Qing Xin Da Mo Hong Cha
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1 Items left
53.20 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 45, 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.