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 un-oxidized tea
  • originated in China – the traditional producers are China and Japan
  • are valued for their cooling effect in Chinese medicine
  • have more caffeine than white tea, but less than black tea

Green tea is the oldest tea in Chinese history. Of the thousand varieties that green tea offers, each can be classified according to leaf shape and processing method. The leaves are plucked, withered and dried. It undergoes no oxidation process, distinguishing it from other oxidized teas such as oolong and black.


Traditionally, China uses two drying heat methods: the leaves are either heated in woks over a flame, or placed in revolving cylinders with hot air blown over them. The finest quality green teas are then hand rolled to protect the delicate bud on the young shoots with the leaves. The shoots can be rolled and twisted into various shapes or formed into flattened sticks or needle shapes before the final drying. The leaves take on a green-yellow color and have dominant cooked vegetable notes when infused.


In Japan, the tradition is to place the leaves in large bamboo baskets suspended above steam baths, which dries the leaf with a wet heat process. Then the leaf is formed into a pine needle shape using many stages of rolling, pressing and kneading, leaving a glossy, dark green appearance.


The deep green pigment is retained in the leaf and the flavor develops dominant marine and green-plant notes. There should be both briskness and sweetness in a good green tea.