THE ART OF TEA

with Wendy Pryor

Saturday 28th May   2.00pm to 4.00pm

Wahroonga

We will be discussing:

   * How to grow or forage

   * Fresh vs dried, how to preserve & store

   * Properties:  mainly about flavour & may touch on medicinal value

   * Blending

   * Brewing & Methods (hot/cold)

   * Purchasing ethical, sustainable & non-toxic products

            (beware of tea bags)

Practical:

   * Blending

   * Brewing & Tasting

Please Bring any of the following ingredients, if possible:

   * Fresh or Dried.

   * Home grown or foraged items, or anything sitting around in the pantry -

       - Herbs (eg nettle, mints, lemongrass/balm/verbena, tulsi, sage etc)

       - Weeds (eg dandelion)

       - Tree leaves (eg lemon/aniseed myrtle, wild olive)

       - Roots (eg licorice root)

       - Flowers (eg rose petals, elderflower, lavender, chrysanthemum, dandelion)

       - Spices (eg fennel seed, giner, tumeric)

       - Purchased bases for blending (eg rooibos, yerba mate, raspberry leaf, green, black

Afternoon tea - snack with a tea theme

                       - Komboucha tasting

Bring take away containers and your own cup

Participants will take home:

   * Notes & Resource list

   * Sample they have blended or swapped

   * Komboucha scoby available for those who want some

All attendees must be double vaccinated