Come taste the teas of Spring!  We've added a lot of new teas for the Spring Equinox, and we'll be going through most of them in this session.  As a bonus, learn about our "scented tea" process - how we decide what teas to use in blends with which ingredients, and how we carefully balance the flavors.
 
During this session, we will brew and taste the following teas:
Flowers in December: Winter harvest oolong (wenshan baozhong) from Taiwan
Woodland Spring: Korean green tea
Sundrops: our Woodland Spring tea blended with yuja
Kilimanjaro Black: tea from Tanzania
Ruby Slippers: our Kilimanjaro Black tea blended with rose petals
Rivers & Lakes: a one-of-a-kind tea experience, raw pu'erh from Yiwu Mountain in Yunnan.