Whether you are new to tea or a long time connoisseur, we invite you to join our tea tasting social where you will taste our freshest teas, drink in a relaxing setting, and meet other fellow tea lovers. You will also get a chance to learn how to make tea and mingle. If the stars line up, a surprise guest tea may join our tasting.
Japanese green teas are traditionally steamed, while the Chinese ones are pan-fired. Both methods of steaming and pan-firing influence the amount of catechin, a compound with antioxidant properties, abundantly found in green teas. However, Japanese steamed green teas do not wither the leaves, while the in Chinese teas, withering by pan-frying is an important step. These different methods also contribute to the difference in flavor profiles and colors of the teas.
Anhui Yellow leaves are hand dried over intense charcoal heat, piled and smothered repeatedly until water evaporates from leaves and stems and their flavors become most concentrated. The steamed Japanese teas are both steamed, but Uji Kabusecha is shade grown and Tokuyou Sencha is not, which effects their taste profiles. Join us and discover your preferences and enjoy these new teas.
Anhui Yellow, Anhui China
Tokuyou Sencha, Uji Japan
Uji Kabusecha, Uji Japan