This series of posts is going to be a bit backwards. I attended the class after the World Tea Expo.
But I will post about the Expo in accordance with the samples that I received from each of the vendors.
For the days I was there, I spend nights at the Excalibur. Not the fanciest of places, but there is a sense of "fun" around it.
Before the classes, but after the Expo, I had a reception with many of the STI students and teachers. This was great networking time.
The reception was held at the Queen Victoria Pub inside the Las Vegas Hilton.
Walking to the convention center in the Hilton was quite ornate.
The pavilions where the classes were held were of a moderately baroque decor. Probably one of the nicest class locations that they have had.
The class subject was about the chemistry of tea.
What happens during the stages of processing, how certain practices affect the taste of the tea, what chemicals react during oxidation and other such topics.
Some of the few tastings we did;
Nilgiri Frost against a Nilgiri without frost damage.
This was to illustrate what damage does to the leaf and how it affects the taste.
This was one of my favorite tastings. Nilgiri teas hold a special place on my palate.
We also tested an assam.
We used the same tea, but different grades.
Each individual grade was cupped to find similarities and differences.
Inside the Hilton was also this cafe called Fortuna.
They specialize in coffee and wine.
I was thinking to myself, why has someone not done this with the wonderful leaf?
Fortuna did offer a delicious selection of paninis, though.
Yixing inventory #7: Gongju
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