The Tea Circle

A little overdue—our apologies! May turned out to be a busy month, with one of us traveling across China and the other preparing for a Tea Sommelier exam. 🍃 But we’re finally back and excited to share some highlights from our latest April events.

On April 19th, we had the pleasure of hosting Liu of .an.chu for two fascinating sessions. The first was a Lao Cong Shui Xian tasting workshop, where participants explored the depth, texture, mineral character, and layered aromatics that make these old-bush Wuyi oolongs so captivating.

The second event was a masterclass on tea aging principles, offering valuable insights into how different teas evolve over time, the factors that influence aging, and what should we look for when evaluating aged teas.

A heartfelt thank you to everyone who joined us and helped make these events such a memorable experience. More tea adventures and content are on the way!

A little journey to Taiwan, one cup at a time 🍵✨

One of our latest workshops with Yi Chun of was all about discovering the richness and diversity of Taiwanese teas — and what a beautiful experience it was.

Among the highlights, a remarkable red oolong and a beautifully roasted D**g Ding stood out, both offering unexpected depth and character. Not to mention Yi Chun’s Oriental Beauty that we were longing to taste from the very beginning!

Thank you to everyone who joined and made it so special. More tea stories coming soon…

Still thinking about the magic we shared on March 15th ✨🍃

We had the pleasure of hosting for an incredible masterclass on tea biochemistry. We explored the depth and complexity of tea, through 30 unique teas — each one telling its own story.

From beautifully crafted classics to truly rare treasures (including a 90-year-old aged roasted oolong from Fujian… yes, really 🤯), every sip was a journey.

Moments like these are why we love bringing people together around tea — to learn, to taste, and to connect.

Thank you to everyone who joined us and made this day so special 💚
More to come soon…

At last weekend’s workshops, Marjolein of spoiled us with some innovative tea gems, including six different powdered teas and a surprising selection of greens and wakōchas from Nagasaki Prefecture. Our tasting was accompanied by Japanese sweets that Marjolein had kindly brought for us.