This Sunday, The Jasmine Pearl Tea Co. begins a five-session tea class series titled "Beyond the Basics." The Beyond The Basics Series is taught by David Galli, who is the Jasmine Pearl's staff trainer, and the founder of PDX TEA. David's intensive studies have included travels to visit tea farmers, producers, and specialists across Asia; in-depth reading on many aspects of tea culture, production, and history; and countless cups happily consumed. David Galli will take students on an in-depth journey of teas from all over the world, covering history, production styles, processing methods, and brewing techniques. The series will allow participants to explore the nuances of tea varieties in a hands-on environment. All 5 classes in the series can be purchased as a group with a $5 savings or individually at $15/ class. Register here:
In each session, David will do a brief recap of Tea 101 material, then move quickly into tasting and comparing examples of the specific style on which we’re focusing.
Feb 26th - In Session 1, the class will taste examples of Indian, Sri Lankan, and Chinese black teas, as well as a Japanese black tea. (A very unusual find!) We’ll learn in broad strokes about the major national styles, talk a bit about the history behind these styles, and discover that even teas within one style can differ greatly from each other.
Mar 26th - In Session 2, the class will taste styles of Chinese, Taiwanese, and Vietnamese oolong. We’ll watch videos of oolong production, and learn about the effects of oxidation, roast, elevation, leaf style, and other factors that make oolong one of the most exquisite, diverse — and expensive! — tea categories in the world.
Apr 30th - In Session 3, the class will taste multiple examples of both ripe and raw pu’er, and learn about the differences in production style for these two subcategories. We’ll cover a bit about the long and storied history of pu’er, important regions for producing and aging the tea, and how aspects of the style are evolving in the current, overheated market.
May 28th - In Session 4, the class will learn about two styles which are generally less well known, and less well understood in the West than the other major styles: yellow and white teas. We’ll taste examples of each; learn how they’re produced; how production is similar to, and differs from, that of other styles; and tune in to some of the rich nuances of these teas that can easily evade the unpracticed palate.
Jun 25th - In Session 5, just in time for summer, the class will taste examples of Chinese, Taiwanese, and cooling Japanese green teas. We’ll learn about the major processing differences which distinguish the families of green tea, explore the ways these techniques come across in the cup, and taste the results of important variations in processing within the styles.
Attendees receive 15% off in-store purchases on the day of the event.