January - Post-fermented tea & pu’er

Join us for a guided exploration of fermented and aged teas, with a special focus on the rich, complex world of Puer. In this session, you'll be introduced to the wide range of flavours within tea fermentation and what sets these teas apart in both process and taste.

We’ll taste a curated lineup of fermented teas, including both Sheng (raw) and Shou (ripe) Pu'er, chosen to showcase the range of styles, regions, and aging profiles. There will be time between each tea to discuss brewing methods, flavor notes, and the unique qualities of each selection.

This session is designed to be spacious and interactive, allowing for focused tasting, casual discussion, and reflection. You’ll come away with a deeper understanding of how fermentation shapes tea, and how to enjoy it more fully.