Chinese High Tea Lectures

Winter 2017

Black Tea

Delivered by Sylvia Li & Michelle Yeh

Monday, January 30, 2017

11:30-12:30 pm

2nd Floor Conference Room, International Center, 463 California Ave., UC Davis (Corner of California Ave. & Russel Blvd.)

Black tea is more oxidized than oolong, green, and white teas. It is generally stronger in flavor than the less oxidized teas. This presentation will introduce Chinese black tea and compare it with Western black tea. There will be a tasting and snacks will be served.

Tasting: Black tea shared with our tea friends

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Pu'er Tea

Delivered by Sylvia Li & Michelle Yeh

Wednesday, March 1, 2017

5:00 - 6:00 pm

3rd Floor Conference Room, International Center, 463 California Ave., UC Davis (Corner of California Ave. & Russel Blvd.)

Pu’er is a variety of fermented tea produced in the Yunnan province, China, and named after Pu'er City. Its production involves microbial fermentation and oxidation of the leaves. This presentation will introduce the history of Chinese Pu’er tea and how to brew it.

Tasting: Pu’er tea shared with our tea friends

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Tea varieties.