2017 Tea Classes

Our classes are still being finalized. Please check back here regularly to be kept up to date.

Saturday December 2nd

Tea Sommelier : Apprentice Level - $75.00

Speakers: James Norwood Pratt & Bhavin Shah
Location: Main Stage
Dates: December 2nd
Times: 12:00 pm – 2:00 pm

A concentrated overview of tea designed by two of the men who have inspired and guided America’s Tea Renaissance, author James Norwood Pratt and Bhavin Shah.  They teach fundamentals of tea history, origins, “terroir,” varietals and production. A course to inspire you with a love and understanding of mankind’s favorite beverage. Students will receive a certificate upon completion.

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The Purple Tea Experience

Speakers: Bhavin Shah
Location: Main Stage
Dates: December 2nd
Time: 2:00 pm – 3:00 pm

Bhavin Shah is going to tell you all about Kenya Purple Tea the new generation of tea!

Production, aroma, taste, shape, health benefits and all you need to know about it.

All About Oolong Tea Baking

Speakers: Thomas Shu
Location: Main Stage
Dates: December 2nd, 2017
Time: 3:00 pm – 4:00 pm

Why are Oolong teas baked? Join Tea Master Thomas Shu and learn why and how baking enhances the tea’s flavor.

Coffee Roasters know how to create their signature coffees by baking or roasting. Oolong Baking Masters also bake their fine Oolong teas to bring out more layers of flavor. Only Oolong tea is baked in this way and the specific technique is very critical, even those lightly oxidized Pouchong or Jade Oolong teas require baking to stabilize their finish.  Note – Nowadays, many farmers rush to sell their Oolongs to consumers without properly baking before packing.

While you as a consumer do not have access to professional temperature controlled baking units, Thomas will explain how by using a simple sauce pan on your stove, you can enhance the flavors of your Oolong teas at home.

Baking your own tea to create Vintage Oolong (Aged Oolong) is a new fashion in this old tea business.

All about Darjeeling Teas

Speakers: Shalini Agarwal
Location:  Workshop room #2
Dates: December 2nd
Time: 1:30 pm – 2:30 pm

Tea and Cheese - $10.00

Speakers: Robert Wemischner
Location: Workshop room #1
Dates: December 2nd
Time: 12:00 pm – 1:00 pm

It’s no surprise that tea and dairy go together so well. A lover of bold flavored foods, Chef Robert Wemischner presents a sampling of cheeses paired with carefully chosen teas. Have you ever tasted a soft goat cheese melting in your mouth when paired with a fresh young green tea? Or a soft ripened triple creme cheese paired with a malty Assam; or an earthy complex Pu-erh with a creamy blue cheese? Experience all of this and much more in this cutting-edge lecture about a topic that is growing tremendously in popularity.

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Tea and Chocolate - $10.00

Speakers: Robert Wemischner
Location: Workshop room #1
Dates: December 2nd
Time: 1:30 pm – 2:30 pm

Chef Robert Wemischner, tea expert, pastry chef and author of four books including his most recent one, The Dessert Architect, will lead you through a pairing of chocolates and teas that bring out the best in each. Pair a hot swig of properly brewed tea with the right white, milk or dark chocolate and take the leaf and the cacao bean to new heights. A Chocolate lover’s melt-in-the-mouth experience that can’t be beat.

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Everything you need to know about Pu Erh tea

Speakers: Linda Louie
Location: Workshop room  #2
Dates: December 2nd, 2017
Time: 12:00 pm – 1:00 pm

Pu-eh tea is known for its complexity as well as its ability to age like fine wine. In recent decades, tea connoisseurs spend tens of thousands of dollars in search of rare aged Pu-erh, thus giving this tea a reputation as the “drinkable antique.” Join Linda Louie of Bana Tea Company for an in-depth discussion about the history, processing, and aging of Pu-erh tea.

UC Davis’s Global Tea Initiative

Speakers: Katharine Burnett
Location: Workshop room #1
Dates: December 2nd, 2017
Time: 3:00 pm – 4:00 pm

This talk provides an overview of the University of California at Davis’s new Global Tea Initiative for the Study of Tea Culture and Science (GTI, https://globaltea.ucdavis.edu/). It describes its mission and goals, and explains the steps already taken on the path to becoming the Global Tea Institute. A Q&A follows the talk. Questions and suggestions are welcome.

Traveling to Origin: How to Organize a Trip to the Tea Regions of India and Nepal

Speakers: Raj Vable
Location: Workshop room #2
Dates: December 2nd
Time: 3:00 pm – 4:00 pm

All tea is processed immediately after being harvested, so if you want to learn the art of tea making, you need to travel to origin. However planning an international trip can be daunting – visas, immunizations, foreign languages and beyond can intimate us all. Yet the joy of travel cannot be missed! In this session, we’ll cover the basics of organizing a 2-3 week tea trip to India and Nepal including tips on developing a budget, tips on accommodations, international and domestic travel booking, food, and general best practices

Sunday December 3rd

Taiwanese Oolong Cupping and Grading

Speakers: Thomas Shu
Location: Main Stage
Dates: December 3rd, 2017
Time: 11:30 am – 12:30 pm

Take your knowledge of Taiwanese Oolongs to the next level!
Understand the basics of Taiwan Oolongs. Learn how they are classified by process – oxidation levels, rolling skill, and baking techniques.
Learn how to professionally cup and grade each classification and to develop a Harmony Code for each tea. This Harmony Code details the ideal quantity of tea, steeping time and water temperature and will allow you to make tea and serve it with the best aroma, flavor and taste.
World Tea Origin Tour

Speakers:  James Norwood Pratt (Moderator)  

Location: Main Stage
Dates: December 3rd, 2017
Time: 1:00 pm to 2:00 pm

Be Healthy, Drink Tea - By: Dr. Mary Hardy

Speakers: Dr. Mary Hardy
Location: Workshop room #2
Dates: December 3rd
Times: 1:00 pm – 2:00 pm

We have all heard the health claims about how good tea is for the body and mind but do you know why? Dr. Mary Hardy will blast through the data and explain in laymen terms just how much is fact and how much is fiction. This is a very interesting way to learn more about tea and actually understand what tea is doing to your body and that’s a good thing.

The Language of Tea and Wine

Speakers: James Norwood Pratt
Location: Main Stage
Dates: December 3rd
Time: 2:30 pm – 3:30 pm

I was perfectly prepared for a life in tea because I had previously written a book about wine. Wine and tea are both agricultural products  which at their best become works of art yet may be enjoyed even at their humblest. To come into existence, both of them require the hand of man, his understanding and skill, to join with the hand of God, His plant, weather and terroir. The only reason to produce either is that we humans like the way they make us feel: Felicitous Phenomena!

You will discover the parallels between wine and tea—in names, tastes, history, religious origins and symbolisms, and in human culture and use over the centuries. I wish to delineate the unexpected ways each beverage sheds light on the other, quite beyond Lord Byron’s contrast
“Tis a pity wine should be so deleterious
For tea and coffee leave us much more serious”.

 

Cooking with Pu erh Tea

Speakers: Linda Louie & Robert Wemischner
Location: Workshop Room #1
Dates: December 3rd
Time: 12:00 pm – 1:00 pm

Tea and Chocolate - $10.00

Speakers: Robert Wemischner
Location: Workshop Room #1
Dates: December 3rd
Time: 1:30 pm – 2:30 pm

Chef Robert Wemischner, tea expert, pastry chef and author of four books including his most recent one, The Dessert Architect, will lead you through a pairing of chocolates and teas that bring out the best in each. Pair a hot swig of properly brewed tea with the right white, milk or dark chocolate and take the leaf and the cacao bean to new heights. A Chocolate lover’s melt-in-the-mouth experience that can’t be beat.

Intro To Tea - By: Adam E.

Speakers: Adam E.
Location: Workshop Room #2
Dates: December 3rd
Time: 11:30 am – 12:15 pm

Let’s start at the beginning and see how tea became the most consumed beverage in the world. How is tea like wine? Is all tea black? Is it all grown and processed the same way? So many questions and Jordan has all the answers. Come and build a good tea knowledge foundation.

How to Plan the Perfect Tea Party

Speakers: Faith Ann Bailes
Location: Workshop room #2
Dates: December 3rd, 2017
Time: 2:30 pm – 3:15 pm

When you hear the words tea party, it automatically conjures images of the British gentry and the Victorian era. But today it is one of the most elegant and enjoyable parties you can throw for your friends. The endless conversation and stories over soothing cups of tea and delicious snacks is something that everyone enjoys.

Faith is going to tell you all you need to do the perfect Tea Party.