According to numerous wishes, we begin classes in a new tea school. Classes will be held on Mondays and Wednesdays in Club of Tea Culture Moychay.com on Malaya Dmitrovka str.
Start of classes – 29 of October 2018.
The school consists of 12 lessons:
1. Monday, October 29.
TEA: cultural code. Introductory lesson.
2. Wednesday, October 31.
CHA YI (Art of Tea). Tea utensils: types, materials, manufacturing techniques.
3. Monday, November 5th.
Green, white tea. Peculiarities, technologies, brewing by pin cha method in gaiwan.
4. Wednesday, November 7th.
Red and yellow tea. Brewing by pin cha method in clay and glass teapots.
5. Monday, November 12th.
6. Wednesday, November 14th.
Black tea (Hei Cha). Cooking tea by Lu Yu boiling method .
7. Monday, November 19th
Taiwanese and South Fujian oolongs. Gong Fu Cha.
8. Wednesday, November 21st.
Wuyishan and Guangdong oolongs.
9. Monday, November 26th.
10. Wednesday, November 28th
Aspects of the Chinese worldview in tea attributes.
11. Monday, December 3rd.
Organoleptic and tea evaluation.
12. Wednesday, December 5th.
Herbal tea and tea supplements.
The cost of the full course is 30000 rubles..
It is possible to attend separate classes: the cost of a cycle of three lessons will be 8400 rubles, one lesson - 3000 rubles.
You can register for school by email email@example.com.
And now let's meet our teachers:
Natalie Goncharova - professionally engaged in tea for the last 20 years, from 2013 to the present is the editor of the site moychay.ru and titester. She traveled extensively (alone and with groups) to tea places in China, Taiwan and Japan.
Julia Malysheva - professionally in tea since 2010, the experience of teaching tea mastery - 5 years.
Alexey Belyakov - Head of Russian herbs course in Moychay.ru, herbalist, traveler.
Alexey Averkin - the senior tea master of the first tea club in Russia, who has worked with tea since 2010. Experience in conducting tea schools since 2012.
Summary of each of the lessons:
• Lesson 1. TEA: cultural code.
The main approaches to the study of tea as a phenomenon of modernity (socio-economic, historical and cultural, subjective-personal). A brief history of tea tradition. Botany and agriculture. Tea and health. Principles of classification: geography, raw materials, technology.
• Lesson 2. CHA YI (Art of Tea). Tea ceremony.
Tea action in different eras and in different regions. Tea houses. Tea utensils today. Famous ceramic centers. The practice of comparative tastings.
• Lesson 3. Green and white tea.
Classification, features of production technology, useful properties. Learning how to brew ping cha in gaiwan.
• Lesson 4. Red and yellow tea.
History, classification, features of production. Brewing piny cha in a clay teapot and in a glass teapot.
• Lesson 5. Puer.
History, features and useful properties of Puer. Types of Puer, different approaches to cooking.
• Lesson 6. Black tea (hei cha).
Classification and production technology of black tea. Learning how to make this tea in the ancient way by cooking according to the tea canon of Lu Yu.
• Lesson 7. Taiwanese and South Fujian oolongs
Types, production technologies, similarities and differences. Practical training of Gong Fu Cha (traditional tea ceremony, the highest tea mastery).
• Lesson 8. Wuyishan and Guangdong oolongs.
Similarities and differences of variety varieties. History, principles of cultivation and production, varietal diversity and approaches to cooking.
• Lesson 9. Lao Cha.
Man's relationship with time in the Chinese tradition, the virtual reality of the Chinese calendar. "Tea people." Tea condition: internal and external aspects of the tea ritual. Biochemical and psychological effects. The practice of comparative tastings.
• Lesson 10. Aspects of the Chinese worldview in tea attributes.
Fundamentals of ancient Chinese natural philosophy ("Chinese numerology"). Auspicious ornaments. "Good-natured" creatures. Symbolism of plants. The symbolism of animals. Deities, Spirits and cultural heroes. Buddhist, Taoist and Confucian symbols. Children. Shan Shui. "Magic" of calligraphy.
• Lesson 11. Organoleptic and tea evaluation.
Subjective feelings and well-established terminology. Olfactory map and the “wheel of tastes” from the standpoint of a traditional Chinese doctor and a modern titester. The practice of comparative tastings.
• Lesson 12. Herbal tea and tea supplements.
Herbs like a drink. Drinks from herbs. Food and therapeutic use. Recipes for the preparation of beverages (methods of brewing) and fees. Processing herbs. Contraindications. Tea additives. Short story. Herbs as a substitute for traditional tea.
Adress: metro Pushkinskaya, Malaya Dmitrovks str., 24/2 build.2, entrance from the yard from the street Malaya Dmitrovka (daily from 10:00 till 00:00). More information about how to reach us: https://mychay.com/sections/contact