Favorite Insights
| Week 1 | Black tea | Tasting the varied qualities of black teas from India was a really fun exercise. It was a great introduction to the complexity of black tea. The most definitive difference tasted this week was the effect of caffeination and concentration in the teas. It was very eye-opening to taste the strength of each tea based on how dark they were. | |
| Week 2 | Black tea with Sugar and Milk | This was a scandalous day because unlike week 1, milk and sugar came to the tea party. Drinking Black tea without its partner let to learn about traits and stories you would have never known if milk and sugar was there. Getting to know tea in a new presentation was like getting to know a stranger. A costume change, voice altered, and life history was all anew. Who is this milky brown tea with its vaguely familiar notes of bitter earthiness but then becomes drenched in sticky sweetness? | |
| Week 5 | Oolong Teas with Dewey Meyer | 
The Oolong tasting was a very special experience because of the traditional process and community that embodied it. Sitting at a table with people who are so present as well as compassionate about spending the afternoon drinking tea added so much meaning and flavor that a cube of sugar could never do. It highlighted the aspect of our relation to food through the people with who we experience these terroir laden foods. The taste of the Oolongs were also very enjoyable because of its gentle taste and floral notes. |
