Tea is purportedly the most widely consumed beverage in the world after water. With such wide variety in production and consumption methods around the globe, as well as hundreds of blends and flavors, moving past an Earl Grey or iced tea and on to the elusive loose stuff can seem to be quite the ordeal.

This class will explore the history of Chá (Mandarin for tea) in China, the country that lays claim to the discovery of the Camellia sinensis plant and uncovering the simultaneously calming and stimulating effect of its leaves when steeped in water. While discussing the origins of tea, its proliferation across the globe, and the industry today, we will also sip on one of the more traditionally prepared and yet still highly prized teas, Pǔ’ěr.

This fermented tea from Southwest China often sells for thousands of dollars for a small brick, and the importance of aging and terroir of Pǔ’ěr are similar to those of wine. During our session, we will prepare a few different types of Pǔ’ěr through the Gōngfù brewing method, including a 16-year shēng/raw. Participants will come away with a better understanding of Chá, as well a taste of the curious gān flavor lingering on their tongue.