- This topic has 2 replies, 3 voices, and was last updated 13 years ago by
.
-
Posts
-
-
Sometime in the spring, I plan to host a tea-tasting session to try and spread general tea awareness more than my inconsistant ramblings on Facebook has already done. I’ve read the “cupping” article on the site. I think at this stage of the game, it might be a tad overkill. Potentially counter-productive, as well, as it might portray the drinking of te to be much more complicated, and potentially drive others off.
So in the interest of creating a more simplified and casual tea-tasting atmosphere I have a few questions, mostly aimed at Leo since I know he’s got a few years more experience than I have actual life, but as is usual with my questionings I leave it open for everyone’s experience.
Vessels:Should I buy a bunch of extra gaiwan(s? what’s plural for gaiwan?) and give everyone their own? Or should I just procure a good porcelain teapot and chahai (or more)? Yixing’s out of the equation – too expensive, and I’d essentially need several. If gaiwan(s?) are in order, should I focus on smaller ones and have them drink out of them with leaves in tow (how I drink daily) or a few larger ones and decant into a pitcher, then into cups?
Materials:What would be suggestable “must have” teas for these kinds of tastings? Naturally, I’d expect “one from each of the four major categories” would be in order, but there are so many permutations that I’m not certain what’s good for a beginner. I kind of jumped in with both feet, which is how I do everything. Should I focus just on one category – like just Whites or Greens? Or go the full spread? Should pu’erhs be kept out as they’re kind of a special case, with the post ferment and all?
I’m tempted to go all out and get the top-shelf stuff, but it might have a negative effect of either being lost on them (being newcomers) OR give them the impression that good tea is expensive. So I think I’ll stick with things in the lower two classes of TeaHong’s offerings.
I think everything else I have in order. I’m also tempted to give a parting gift to each; a gaiwan, perhaps, and some tea for them to start their collection based on the one they liked the most. And perhaps those pu’erh squares – those were rather neat and would make a handy party favor.
What’s everyone else think?
M.
-
I have hosted tea tasting using gaiwans many times. They are good tool. I remember the article here says using tasting mugs, but gaiwan is cheaper and easier to get. Use chahai to pour the tea into for study and holding the tea. Use small cups or Chinese style porcelain spoons to drink from. If you are beginning, 3 or 4 tea(s?) is good. I think it is better to practice preparing these 3 or 4 teas at the same time before actual tasting with the customers is important.
I don’t know your customers so I cannot comment on tea choice. -
That’s right. Practice beforehand is important, such that you are not making mistakes that normally you wouldn’t make when not under pressure. I know these people would be your friends, but it is natural to feel a bit nervous when you are trying to perform something in front of a few people, however good you are at that thing.
If you do not have a few gaiwans uniform in size and materials, it is particularly easy to result in tastes not quite the way that you think it would. Try to adjust leaf amount to adjust for it.For people who are not yet used to tea, go on the lighter side in terms of infusion strength.The taste profile of most tea can hold acceptably when infused to the full time but with reduced leaves. That is a generalization, however.For people new to the world of tea, offer them an array of tastes that are quite different, but not bankrupting yourselves. Generally, one from each of the category is an easy solution.I look forward to seeing your own report about this!
-
- You must be logged in to reply to this topic.
