Description
Join us for a sampling of 7-8 fine loose-leaf teas, along with some sweet and savory snacks. There are dozens of varieties of this world’s most-popular drink, all deriving from the simple tea plant (camellia sinensis). They have different aromas and flavors depending on the region, climate, soil, and harvesting and processing methods. We’ll taste a smooth black tea from China, other rich black teas from India and Sri Lanka (Ceylon), a plumy oolong, a green tea blended with roasted rice, and others. Along the way, we’ll also discuss the brewing process, how to make spiced chai, and the fascinating history of this invigorating plant, which changed the world–its cultural exchanges, social customs, technologies (ceramics, clipper ships), and arts and crafts (teapots and chests). Bring one or two of your favorite cups and learn to enjoy the “elixir of the East.”
Paul Angiolillo discovered the quiet and rejuvenating pleasures of tea while an undergraduate at Yale U., and later working as a journalist and an editor. In 2000 he learned more about the world of loose-leaf teas while working at Upton Tea Imports in Holliston MA. Paul teaches tea-tasting classes in adult-ed programs, private homes, retirement facilities, and other venues. He’s also given talks on the history and culture of tea at the Peabody-Essex Museum in Salem, Mariposa Museum in Peterborough NH, Golden Ball Tavern Museum in Weston, and Goddard House in Brookline.
