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
or oolong tea)
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
