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.

  • take their name from an ancient tea trading post in Yunnan province, China
  • are made from Yunnan, broad-leaf, sun-dried tea leaves can be divided into two categories – uncooked and cooked
  • like fine wine or barrel-aged Scotch, can be aged naturally are also known as ‘detox tea’, known for outstanding health benefits
  • depending on the variety, may contain very low or moderate levels of caffeine

Over the last 50 years, Pu-erh (pronounced puu-ehr) has become well known both inside and out of China for its naturally aged qualities which allow the tea to become richer and smoother over time. With an almost endless array of vintages, Pu-erh can be categorized in terms of production year, seasonality, leaf origin, blend quality and production skill. And much like a fine wine, Pu-erh tends to command higher prices with the passing of time.


Typically, Pu-erh tea is classified into two major categories; uncooked or ‘sheng’ Pu-erh and cooked or ‘shu’ Pu-erh. Uncooked Pu-erh consists of sun-dried, large leaf tea leaves compressed into differing forms (i.e., disc, brick, bowl and so on) for continued storage and aging. Cooked Pu-erh, differs in that it undergoes an additional step in the processing method whereby heat and water are used to induce a short or long period of fermentation.


Flavour profiles can range across sweet, smooth, sweet, thick, woody, earthy and deep.