March - Post-fermented tea tasting

This rami tea session covers post-fermented teas - the most mysterious tea type. It includes shu pu'er, liu bao and Japanese goishicha. These unique teas undergo fermentation, resulting in deep, earthy flavours with rich, smooth, and sometimes tangy or woody notes - vastly different from what you might be familiar with from the rest of the tea world. You’ll learn about their history, production, and distinct flavour profiles and try some excellent examples of these hard to find teas. 

This workshop is recommended for dark tea lovers, fermented food lovers and anyone who loves new and unusual flavours.

We look forward to trying teas with you that are unlike anything you've tried before!