Dear friends, according to numerous wishes, the tea school Moychay.com opens its own set! Classes will be held at the Tea Club on Pokrovka, on Mondays and Wednesdays from 19:00 to 21:00.
Classes start on the 16th of May.
The school consists of 8 lessons:
1. TEA: cultural code. Introductory lesson with Natalia Goncharova.
2. CHA AND (Art of Tea).
3. Green, white, yellow, red tea. Pin Cha.
4. Black tea. Preparation of tea by the method of cooking by the method of Lu Yu.
5. Xiang Dao. Incense.
6. Puer.
7. Oolongs. Gong fu cha.
8. Exam.
Based on the wishes of the students to go deeper into one of the topics, as well as the learning process itself, it is possible to add one more lesson.
The cost of the course: 25 thousand rubles.
Limited number of seats! Hurry up to make an appointment!
Recording in a private message: https://vk.com/id28598892 or by email event@moychay.com
And now let's get acquainted with 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.
Suleimanov Stanislav - titester, tea master, researcher of tea culture, incense culture and eastern philosophy. An acquaintance with tea from a small age, with Chinese tea and a tea ceremony of China first met in 2005. Professionally in tea since 2009, the experience of tea tasting, including Chinese - 9 years, the experience of teaching tea mastery - 5-7 years.
Julia Malysheva - professionally in tea since 2010, the experience of teaching tea mastery - 5 years.
We will open up a bit of the map and share a brief summary of each topic.
1. TEA: cultural code.
Basic approaches to the phenomenon of tea (individual, social, cultural, economic).
Chinese tea tradition - from the rise to our days. Types of tea classification. Types of tea. Biochemistry. Agro-culture. Geography of famous varieties. Production technology.
Tea terminology. Similarities and differences in Chinese and Western approaches. Basic concepts. Theory and practice of value judgments.
2. CHA AND (Art of Tea)
The effect of tea: biochemical (metabolism of polyphenols, bioflavonoids, etc.), organoleptic (interrelation of taste, aroma and subconscious) and mediated (object environment, ritual).
Types of tea action (pinch, gongfucha, cooking, whipping). Philosophy and aesthetics of tea action (Da Dao and Cha I). The influence of Buddhism (Zheng-Qing-he-Ya). "Tea Poetry" and "Tea Gods" of the Tang and Song epochs ("Cha Ching" by Lu Yu, "Cha Lun" by Emperor Hui Zong, "Qi Bay" by Lu Tong, Japanese poem "Discourses on sake and tea", "Nampo Rock" and another classics).
Eternal dispute: simplicity and naturalness vs luxury and ritual.
Subject matter: atmosphere and ergonomics. Tea utensils: basic forms and styles. Famous centers for the production of ceramics and porcelain (China, Taiwan, Japan).
3. Green, white, yellow, red tea. Pin Cha.
Features of technology, geography, brewing and interaction with these varieties.
The main types, varieties and features of teas.
As part of this lesson, you will learn how to make tea with the traditional Chinese "pinch" method.
4. Black tea. Preparation of tea by the method of cooking by the method of Lu Yu.
Common features of black tea varieties. Features of production. Beneficial features. Historical meaning. Variants of preparation. Possibility of aging.
Variety of varieties of black tea. The current position of black tea in a number of other species.
Practice: comparative tasting; brewing of black tea; Preparation of black tea by Lu Yu's cooking method.
5. Xiang Dao. Incense.
In this lesson we will plunge into the world of oriental fragrances. The culture of incense in the east is closely related to the culture of tea, so we could not get around this topic.
During the lesson you will learn about the main types of incense, how and from what they are made, you will learn and see the main forms of incense, get acquainted with the aromas and famous ways of incense burning, including the traditional Japanese method "KoDo".
6. Puer.
Place of Puer tea in a row of black tea. The main historical milestones. Legends. Ancient tea trade routes.
Features Puer tea. Variety variety of tea trees. The main production regions.
Sheng Puer. Shu-puer. Beneficial features. Variants and features of preparation.
Categories of quality. Forms of pressing. Principles of aging. Some unusual varieties.
Practice: cooking puer by brewing; Preparation of Puera by cooking method by Lu Yu method.
7. Oolongs. Gong fu cha.
Place of Oolong tea among other species (mini-survey of students). History, geography, the main stages of the production process. Principles of classification. Properties.
The main groups of Oolong tea by region: China (Wuyi, Guangdong, Annecy, Taiwan), other countries. Features of the area. Features of production. Brief classification. The traditions of cooking. Some of the most famous varieties. Current situation. Features of tea culture.
Practice: cooking and serving tea in the Gong Fu method.
8. Exam.
Answers to questions will help students consolidate knowledge and reveal gaps, if any, after such a rich program).
Address: metro Kurskaya, Pokrovka street, 41
(every day from 11.00 to 00.00)
+7 905 538-62-13 (Please, pay attention that it is possible to get to the event only by phone)
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