Grounded in the historical and philosophical 

aspects of tea ceremony, we will teach you how to 

prepare, make and drink your perfect bowl of

Matcha. Using a chasen and chawan (bamboo whisk and tea bowl), 

you will be guided through all of the essential 

steps of this Japanese tea tradition and learn the

differences between Matcha grades. 

This tutorial is set up for you to first be talked 

through and taste the herbs we use in our tisane 

blends and learn the importance of quality 

sourcing, harvesting and processing for drinking 

herbs. Then, with inspiration from the aromas,

flavours and colours, you will choose a selection 

of herbs of which to experiment with making

your own blend. You may then take home a 

sample of your final blend. 

An informal but informative way of learning about

the spectrum of black, green, white, Oolong and

Pu'erh tea. All grown from the same plant-

 'Camellia sinuses', this tutorial is an essential if you want to 

be introduced to, or need clarity on the differences 

between these teas. Using a selection of the best 

teas from China, Taiwan and India, you will also gain 

an insight into the importance of quality of sourcing

and brewing. 

A great way to learn about the depth and breadth 

of green tea in Japan. With different types of

Japanese green tea grown and processed in a 

variety of ways across different regions, you will 

learn how to brew and taste a selection using

traditional tea ware. As we approach the warmer

months, this tutorial is also ideal if you are 

interested in cold brewing green teas. 

Learn the basics of the traditional Chinese tea 

brewing technique. Using traditional tea ware, 

including a gaiwan and yixing clay teapot, you 

will be taught how to prepare, present and taste

a variety of Chinese teas. You will also be shown 

how to bring out the intended flavour of Oolong 

and Pu'erh tea in a series of infusions.