SATURDAY LECTURES (NOV 1ST)

All lectures are free with general admission.

SPACE IS AVAILABLE ON A FIRST COME, FIRST SERVED BASIS. SCHEDULE SUBJECT TO CHANGE. more to come!

Cooking with Tea: Infusions and Innovations That Take Tea Beyond the Drink

SATURDAY, NOVEMBER 1ST, 1:15-2:15PM

KEVIN KENT, K AND K CHAI

Limited to 80 attendees on a first come, first served basis.

In this session, you'll learn about the rich flavors and aromas of various teas and how to incorporate them into delicious dishes that will elevate your culinary repertoire. Whether you’re a seasoned cook or just a tea enthusiast, this class will inspire you to experiment with the versatile world of tea in your kitchen. Bring your passion for tea and leave with new recipes and techniques to impress your friends and family!

What to expect:

Tea Selections: Discover how to pair different types of tea with ingredients to enhance their natural flavors.

Expert Guidance: Led by an experienced Tea Sommelier, you’ll gain valuable insights into the art of cooking with tea.

Tasting Experience: Enjoy a communal tasting of savory and sweet tea infused creations. 

Japanese Tea Production

SATURDAY, NOVEMBER 1ST, 2:30-3:15Pm

NOLI ERGAS, SUGIMOTO TEA COMPANY

Tea from Japan is both produced and consumed with wildly different methods than tea from other origins. Learn why Japanese tea is the outlier in the tea world and how production methods, technological limitations, international trade patterns, and the Japanese penchant for umami created the everyday teas in the Land of the Rising Sun, all while tasting how this all effects your cup. You'll leave knowing what teas to look for, how to brew it, and why a given tea became a Japanese staple.

Why Hasn't Tea Had Its Specialty Boom Like Coffee and Craft Beer?

SATURDAY, NOVEMBER 1ST, 3:30-4:30Pm

Nepal Tea Collective

Description to come