TEA CLASSES 2011


Location: Tea Leaves Tea Tasting Bar

433 Erie Street, Stratford, Ontario


September 17, October 15
Tea and Chocolate Tastings
Saturday, 11:00 am to 12:00 noon OR 3:00 pm to 4:00 pm
Be introduced to a world of tea, rich and varied. Surrounded by over 100 loose-leaf teas, educate your palate while tasting teas and discover the art of pairing tea with chocolate. Taste different teas with different chocolates. Enjoy a flavour explosion. Find your favourite pairing. Cost- $ 30.00 per person

Pre-registration required.

September 10
Tea and Honey Tasting
Saturday, 11:00 am to 12:00 noon OR 3:00 pm to 4:00 pm
Be introduced to a world of tea, rich and varied. Learn to pair tea with local honey in a professional tasting setting. Learn to recognize and compare different flavours, textures and sensations. Exotic teas with fresh golden honey. Cost- $ 35.00 per person

Pre-registration required.

October 8
Rare and precious teas - private collection
Saturday, 2:00pm to 3:00pm
Through professional tea tasting techniques, experience various rare and exotic teas. Listen to ancient legends as you get a glimpse into Asian tea culture. Taste exclusive teas from our tea sommelier's private collection. Cost - $40.00 per person

Pre-registration required.


For more information or to register for any of the above classes, seminars or events, please call or email.


TEA LEAVES TEA TASTING BAR
Wednesday to Saturday,
11am to 5pm, or by appointment

433 Erie Street, Stratford,
Ontario, Canada N5A 2N3

1-800-733-0376 (toll-free)
519-273-1201 (local)

Click here to e-mail
The world of tea is rich and varied, so here is a brief overview of the main styles of tea and guidelines for how to prepare them.

  • are referred to as ‘red tea’ in China
  • have been fully oxidized
  • were first produced in Fujian province, China
  • are known for their robust, full-bodied and malty characteristics
  • are higher in caffeine than both green and oolong teas

Black tea, also known as fully oxidized tea, first appeared in Fujian Province, China, where it is commonly known as ‘souchong’, or ‘small variety’ in English. There are three major sub-categories of black tea: the Fujianese ‘small variety’, ‘gong fu’ and chopped black tea (largely popularized by English tea companies in India). Major black tea producing countries are India, China, Sri Lanka and Kenya.


The processing of black tea involves five steps: plucking, withering, rolling, oxidation and drying. The withering and rolling stages activate the oxidization process. Oxidization gives black tea the familiar characteristics of dark black leaf and red infusion.


Flavor profiles can range from smooth, robust and malty, to soft muscatel, to brisk and astringent, to full bodied and winey. The qualities are dependent on the varietal of the camellia sinensis plant, weather and soil conditions, seasons of the year and of course the timing of processing used by the tea master.