On Saturday, February 25th, we enjoyed the opportunity to lead three tea tastings at the Seattle Asian Art Museum for a combined 75 people. The tasting was focused on Japanese teas in particular. During each session, we talked about the major steps in tea production from farm to cup. In addition, we provided tips and tricks for brewing up these more delicate steamed teas. After providing a mini tutorial in tasting techniques and terms, we brewed up and tasted six different organic teas including: premium sencha, gyokuro, kabuse cha, gen mai cha, kuki cha and houji cha.
Special thanks goes to the lovely staff at the SAAM for the invitation to lead these tastings and for your great kindness and hospitality while we were on site.