Date(s) - Wed 22 Feb
Black, Green, Oolong, Yellow, White and Pu ‘er teas all come from the same plant: Camellia sinensis. How can so many different products come from the same source? Like any agricultural product, teas reflect their origins. The elevation, soil, rainfall, climate and seasonal variations shape the basic flavor of the tea, as does the way the leaves are processed after the harvest. Other key elements are how long the tea is oxidized, what type of heat is used to dry the leaves, and how they are manipulated during the time from harvest to packaging. All of these factors cause natural chemical reactions that give each tea its own unique color and flavor profile. Come to this class to learn how teas are produced and taste how the different processes influence the taste.
Instructor: Susan Judge, Owner of Leaf Teahouse
Cost: IBG Member: $15, Non-Member: $20
Location: Leaf Teahouse, 212 N. 9th St., Boise
Class limited to 15 participants.