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.

Brewing Loose-Leaf Tea

Here are some important tips for steeping your favorite pot or cup of loose-leaf tea.

QUANTITY OF TEA

Whether preparing a cup or a whole pot, the quantity of loose-leaf tea you use is important. Things to consider are the size of the vessel as well as the variety of tea you’re infusing. Infused leaves can expand up to five times their size, so make sure your tea has enough room to breath.


In a 6-8 oz. teapot or gaiwan (steeping mug), use the following amount of leaves:

  • For large fluffy leaves (such as Yunnan Gold Superior or Formosa Baochong), use one tablespoon.
  • For smaller, tightly curled, or cut leaves (such as Hao Ya A or Soom Darjeeling), use one teaspoon.
  • For hand-tied teas, (such as Jing Shang Tian Hua or Jasmine globes) use one ball of tea leaves.

QUALITY OF WATER

Cold, clear, pure water is recommended. Fresh spring water is ideal and filtered water also works well. Hard tap water is best avoided. Hard water or strong tasting water can obliterate even the most delicious tea.


TEMPERATURE OF WATER

Not all teas are created equal. To get the best flavours and aromas out of every cup, we need to be aware of what water temperature best suits what type of tea.

  • For both green and white teas, boiling water tends to make the tea bitter, slightly acidic, and in some cases will cause an excessively grassy aroma.
  • For black and dark-roasted oolong teas, we’ll want boiling water to bring out the tea’s best aromas and full body textures.

DURATION OF INFUSION

The length of each infusion affects not only the strength of the tea but how many consecutive infusions we can pull from one batch of tea. Generally, we suggest starting with shorter infusion times and slowly increasing each infusion according to your own taste preferences. And don’t forget, loose-leaf teas can be steeped multiple times.


Experiment and enjoy!


Type of Tea Water Temp. (°F) Time (MIN). # Infusions Caffeine
white 180-190 1 - 1.5 3-4 very low
green 160-170 0.5 - 1 3-4 low
Japan green 140-150 0.5 - 1 2-3 moderate
jasmine green 170-180 1 3-4 low
hand-tied green 180-190 1.5 3-4 low
oolong 190-205 1 5-6 moderate
red 190-205 1 4-5 high
black 190-205 1.5 5-8 none-to-moderate
herbal or floral 205-212 1.5 3-4 none