Top Tea Ceremony& Art Course – Chinese Tea Basics I

Trace origin of tea from wild camellia leaves on the southwestern Yunnan-guizhou Plateau to its role as a cultural ambassador, discovering the six major tea types and the Shennong legend.

Trace the 4,700-year journey of tea from ancient China to a global cultural symbol, highlighting processing methods that yield green, white, yellow, black, oolong, and dark teas.

Explore how tea's components, including caffeine, catechins (EGCG), and l-theanine, promote alertness, relaxation, antioxidant protection, digestion, metabolism, and cardiovascular and dental health.

Explore the shapes, colors, aromas, and flavors of green tea, and learn how variety, harvesting, and processing produce its diverse forms and distinctive taste.

Explore how green tea is made from harvest to drying, detailing five steps: picking, withering, kill green, rolling, and drying, and how each stage shapes aroma and flavor.

Explore green tea appreciation by examining five signature varieties: West Lake Longjing, Biluochun, Huangshan Maofeng, Xinyang Maojian, and Taiping Hoki. Identify them by appearance, aroma, color, and taste.

Choose the right teaware to enhance green tea, observing its color and leaves with glass cups, gaiwan, Yixing teapots, and glass teapots, plus everyday substitutes like ceramic mugs.

Learn to brew Longjing green tea in a glass cup by warming the cup to 80–85°C, adding 3 g leaves, and infusing with 1–2 minute steep times while savoring aroma.

Learn to brew authentic Chinese green tea with a gaiwan using Longjing, capturing fresh aroma and a bright yellow-green cup through a mindful multi-infusion method.

Explore how green tea polyphenols, especially EGCG, act as antioxidants, support heart health, boost metabolism, and promote calm focus with l-theanine and caffeine.

Explore white tea’s appearance, color, aroma, and flavor, and how three dried leaf forms—silver needle, white peony, shumei—along with production techniques shape its profiles.

Explore the white tea making process through three steps: fresh leaf harvesting, withering, and drying, and learn how traditional slow baking and modern drying machines preserve nutrients, aroma, and flavor.

Discover five representative white teas from Fujian, including silver needle, white peony, shumei, Genji dabei, and new craft Fuding white tea, by observing leaves, aroma, and infusion.

Choose white tea utensils, such as a white porcelain gaiwan or glass cups, to observe leaf unfurling and enhance flavor, while adjusting the lid-bowl gap to control temperature and strength.

Learn the white tea brewing method with a filtered cup; wash leaves to remove impurities, then brew with 90°C water and staged infusions for a clear apricot-yellow liquor.

Learn to brew white tea with a gaiwan by warming teaware, rinsing leaves, and infusing at five, ten, and fifteen seconds to release aroma and flavor.

Discover how white tea's polyphenols, catechins, l-theanine, and flavonoids support immunity and cardiovascular health. See how metabolism, oral health, and skin vitality benefit from regular consumption.

Explore yellow tea's unique history and craft by examining its shapes, colors, aromas, and flavors, from Junshan yinzhen to Mengding Huangya and Huoshan Huang Dacha.

Explore the production process of yellow tea, including fresh leaf picking, fixation, yellowing, and drying, which give it its distinctive aroma and mellow flavor.

Explore yellow tea, one of China's six major tea types, and learn to distinguish signature teas—Junshan, Yinzhen, Mengding Huangya, Huoshan Huangya, Weishan Maojian, and Baogang Maojian—by appearance, aroma, and flavor.

Choose the right teaware—porcelain gaiwan, glass cup, or Yixing teapot—to reveal yellow tea aroma and flavor, control temperature, and observe buds unfurl for a satisfying home brew.

Brew yellow tea with a glass cup using Mengding Huangya, balancing rinse, 15-second steepings, and a temperature around 85–90°C to reveal an apricot yellow liquor, brisk aroma, and sweet aftertaste.

Master the Mengding Huangya yellow tea brewing method with a gaiwan to reveal bright aroma and mellow flavor through precise rinsing, temperature control, and short infusions.

Discover how yellow tea's polyphenols, theaflavins, thearubigins, and amino acids provide antioxidant protection, aid digestion, and support immune health, while caffeine and l-theanine balance alertness with calm.

Identify high quality green tea by evaluating appearance, aroma, taste, and infused leaf; spot premium varieties like Longjing and Biluochun by leaf integrity, fragrance, and returning sweetness.

Identify quality white tea by evaluating appearance, aroma, taste, and infused leaves; distinguish silver needle buds with white fuzz, white peony, and shumei leaves for a sweet, smooth, lasting brew.

Identify high-quality yellow tea by examining appearance, aroma, taste, and leaf base, using Junshan Yinzhen, Mengding Huangya, and Huoshan Huangya as benchmarks.

Learn white tea through a pure and peaceful tea art performance inspired by Chinese tea ceremony basics.

Master tea origins and evolution, distinguish green, white, and yellow tea and 15 types, and apply non fermentation, sun drying, and yellowing processing for mindful brewing.