Weekly Tea Class – Batch 10: Advanced Tea Tasting

Refine Your Brewing Skills and Sensory Perception

Join us for an immersive experience designed to refine your tea brewing skills and elevate your tasting abilities. In this advanced tea class, we will explore four exceptional teas multiple times, deepening our understanding of their profiles and enhancing our capacity to adapt brewing techniques to suit each tea’s unique characteristics.
Throughout the course, we will taste each tea twice—on two consecutive weeks—using different steeping and tasting methods. Between these group sessions, you will have the opportunity to taste the tea on your own, either experimenting freely or following suggested brewing guidelines provided during our first session.
This class is suitable for all levels, from beginners to seasoned tea enthusiasts. Whether you’re just starting your tea journey or seeking to refine your palate, you’ll gain valuable insights and skills. All you need is a gaiwan, a pitcher, and a cup to participate!

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! Whether or not you have the teas with you, join us anyway. An overview and a link to the online class will be posted on the day of the event, on Nannuoshan's Discord channel. Join here to stay updated. Each class will take place on Teams (accessible via browser), typically on Tuesdays at 6:30 PM CET. The sessions will be streamed live on Instagram and, if you miss them, available on YouTube a few days later.

Disclaimer

Some of the teas will be packed exclusively in 20g size for the tea class. To limit packing effort, we will pack all orders containing the tea class on February 10 and remove the product page the previous day.


Teas Included (20g each):

  • Zhang Ping Shui Xian Light light
  • Gaoshan Zheng Shan Xiao Zhong
  • Yang Jiao Cha
  • Yi Chang Hao 2003

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.