This course explores the essential categories of tea, where tea comes from, how it differs from herbals, how it's grown / made, and foundational brewing principles. Also includes a brief intro to blends and how tea supports other ingredients of a blend. Features base teas used by Build A Blend, which you could request as samples or bring your own loose-leaf teas to class.

SUGGESTED EQUIPMENT
• Electric kettle + filtered water for 4-6 tea brews
• Thermometer, if your kettle doesn't adjust temp.
• Gram scale (a tablespoon can substitute)
• 2-4 small teapots or infuser basket mugs (8-12oz), for brewing tea samples in pairs.
• 2-4 glasses or mugs to decant tea into.
• Small dishes to hold dry tea samples.
• Tasting cup
• Timer

TEA SAMPLES FEATURED
• China sencha green, Malawi white, Ti Kuan Yin oolong, Wuyi oolong, Assam black, Pu'erh
• You could also substitute with any of your own plain / unblended teas, 4-6 teas total.