top of page

一期一会

The Art of Tea

Introduction & Foundations

  • Philosophy of tea (culture, lifestyle, refinement)

  • Basics of tea: main types (green, oolong, black, pu-erh, etc.)

  • Flavor wheel as learning tool

. 

Teas

  • Japanese teas: sencha, matcha, gyokuro, hojicha

  • Korean teas: nokcha (ujeon, sejak, jungjak, daejak), balhyocha, hwangcha

  • Taiwanese teas: high mountain oolong, Oriental Beauty, Dongding, Tie Guan Yin, Red Oolong, Bi-Lo-Chung, Taiwan black teas

  • Chinese Pu er Tea

Sensory Experience

  • Visual, aroma, taste, texture

  • Tasting practice with Taiwan teas, Japan teas, and comparisons with Korea

  • Linking Balhyocha (Korea) and Bi-Lo-Chung (Taiwan) to green and oolong traditions

Creation

  • Pairings: chocolate, cheese, desserts, main dishes, whisky/cocktails, afternoon tea

  • Modern adaptations: matcha latte, hojicha latte, cold brew

  • Bringing tea into modern daily life

Number of People / Special Requests 인원／특별 요청 人數／特殊需求
Language
bottom of page