Every spring, many in the tea industry look toward Darjeeling to signal the beginning of the harvest year. First flush Darjeelings begin to appear in May and assessments are made as to the quality of the harvest. Was there a prolonged drought? A late frost? Did that ethereal quality that can produce a stunning tea come to fruition at the hand of the tea master? This class will taste 2016 teas from four major tea regions beginning with a first flush Darjeeling, paired with a light lunch and a tea-inspired cocktail. This is a one-hour class.
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