Tea Travel Series: Sichuan tea treasures - December 4th, 9-11 am CET
We are back on the road for our journey through Chinese provinces and their proud teas. This time we invite you to stop in Sìchuān 四川 and sit with us at the teahouses of Chengdu, surrounded by foggy mountains.
Last June we visited our trustworthy tea producer in Mengding mountain, walking through plantations on the most important side of the mountain: the Royal Garden. Here we joined the slow pace of their daily life, attentively following the journey of buds from garden to factory, and sharing homy meals and open-hearted talks. We left their home with new warm memories and with the precious furry Mengding Huangya that we’ll taste with you at this event.
Proceeding on our journey in this ancient land, where the first documented cultivated tea garden was located and where dark tea was created "on horseback" as it's said, we met a piece of the history of tea itself: Zangcha, a Tibetan dark tea from the 70’s. For centuries it has been produced in these lands before travelling across mountains to reach Tibet, pressed and stored inside animal leather. We found the highest quality of this historical tea, the Jinjian 金尖 - golden buds - level, and some bricks of this 40 years aged dark tea came with us in our modern bags so that we can now share their taste with you.
On our daily quest for local teas we also met a Kangzhuan 康砖 dark tea, another Tibetan dark tea that nourished endless conversations about labels, history, people, traditions and ages. We ensured some bricks from 1992 to come with us and to be topic of more conversations in this event.
Before leaving Sichuan area we encountered a rare treasure that enchanted us with its sweet like caramel taste. Clear and bright in the liquor as much as in the fragrance. It’s a rich red tea from Yíbīn 宜宾 that reach high fame in the 1960's for its quality, made with tiny leaves delicately rolled in elegant curls that shine with red, brown and black colour. A true hidden gem of this land.
Sichuan has blessed us with many valuable gifts, teas and memories and we want to relive those days and fragrances with the passionate people who will join us in tasting these 4 meaningful teas of Sichuan province.
The event is held on Zoom on two different dates: on Sunday December 4th from 9 to 11 am CET it will be held in English language only, while on Saturday December 3rd there will be an oral translation in Italian. Our tearoom in Milan will also host few participants to join the event live. After the event ends, we will send the presentation slides to your email address and you will also have access to a recording that lasts for 30 days after the event ends, to review the contents or stream the event if you can't attend!
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*Book within Monday November 21st (for US/Canada) or Monday November 28th (for EU and Italy) to make sure you can receive your tea on time!*
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All the participants will receive a Zoom code to join our virtual tea-room, where we will hold our online tasting event guiding you through leaves, culture and flavours.
After purchasing the event, all the participants will receive via email a Zoom code to join our virtual tea-room, where we will hold our online tasting event guiding you through our leaves.
Each participant will receive directly at their address the samples of the event teas, of 6 grams each. Each sample is calculated to fit a gaiwan of about 150 ml.
We advise to measure and prepare four gaiwans and four gongdaobei before the event starts, together with boiler, and a filter (optional).
Subscribe to two events together to enjoy a 10% discount at the checkout, or three events to get 20% discount