Tea School!

Dear friends! 
According to numerous wishes, we begin classes in a new tea school. Classes will be held on Mondays and Wednesdays in Tea Clubs Moychay.com on Malaya Dmitrovka str
Start of classes – July 15, 2019.

The school consists of 14 lessons:
1.  Monday July 15th. 
TEA: cultural code. Introductory lesson.  

2. Wednesday, July 17. 
CHA YI (Art of Tea). Tea utensils: types, materials, manufacturing techniques.

3. Monday, July 22. 
Green, white tea. Peculiarities, technologies, brewing by pin cha method in gaiwan.

4. Wednesday July 24th. 
Red and yellow tea. Brewing by pin cha method in clay and glass teapots. 

5. Monday, July 29th. 
Puer. 

6. Wednesday, July 31. 
Black tea (Hei Cha). Cooking tea by Lu Yu boiling method.

7. Monday 5th August.
Taiwanese and South Fujian oolongs. Gong Fu Cha.

8. Wednesday, August 7. 
Wuyishan and Guangdong oolongs.

9.  Monday, August 12. 
Lao cha.

10. Wednesday, August 14. 
Aspects of the Chinese worldview in tea attributes.

11. Monday, August 19. 
Organoleptic and tea evaluation.

12. Wednesday, August 21. 
Xiang Wenhua (China's aromatic culture) and tea ceremony. 

13. Monday, August 26. 
Introduction to the Japanese Tea Tradition. 

14. Wednesday, August 28th. 
Chinese and Russian tea additives and herbal teas. General principles of preparation and use. 

The cost of the full course is 32500 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 galina@moychay.com. 

Classes will be held in the Tea Culture Club Moychay.com on Malaya Dmitrovka str.

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 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. 

Evgenia Pryadko - tea master, experience in working with tea since 2005, experience in teaching the basics of tea action for 6 years.

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. Xiang Wenhua (China's aromatic culture) and tea ceremony.
Types of incense, aromatic raw materials, tools and methods of ignition.

• Lesson 13. Introduction to the Japanese Tea Tradition.
The origins and formation of the Japanese tea ceremony. The concept of "dog" and its associated usages. Types of green tea powder and features of their use.

• Lesson 14. Chinese and Russian tea additives and herbal teas. General principles of preparation and use.
General principles of preparation and use of herbs. Herbal tasting.
 

Adress: metro Pushkinskaya, Malaya Dmitrovks str., 24/2 build.2, entrance from the yard from the street Malaya Dmitrovka. More information about how to reach us: https://mychay.com/sections/contact