China is the birthplace of tea. The very first cultivated bushes in other regions grew from seed in China, and many of the tea drinking traditions we have come to love and venerate today date as far back as the Shang dynasty (1766-1050 BC).
A sampling of some of the most renowned tea producing regions in China include Phoenix Mountain in Hangzhou where some of most prized Phoenix oolongs are produced, Wuyi Province, where dozens of Wuyi cultivars are produced including the world famous Da Hong Pao, Tongmu Village, open to locals only this village is the birthplace of Lapsang Souchong and Zhejiang, which has become a leading force in organic Chinese tea production within recent decades.
As part of MEM's Origin series, we are pleased to announce this new class hosted by our Director of Operations, Meg Tartasky. In April of this year, Meg made a journey to China to immerse herself in the culture and source special traditional teas. Now that the 2017 harvests have arrived, we are ready to offer you a truly spectacular sampling of different grades, cultivars, and types of teas from each location listed above, during this hour long lecture. We will try High Mountain Phoenix oolongs, four different Wuyi cultivars, Lapsang Souchong produced to local custom, classic green teas including Anji Bai Cha, and examples of some new production methods currently underway; like aged White Peony and a controlled fermentation Black Mao Feng.