Are you interested in learning about and experiencing Taiwanese tea?
Session 1 of this 3-part series features:
Dong Ding Oolong- Known for its medium oxidation and traditional charcoal roasting, offering a layered profile that moves between floral, fruity, and roasted notes with steady warmth.
All teas are hand-sourced during recent travels in Taiwan, working directly with small farms and traditional producers.
We’ll use Gongfu-style brewing, a traditional method that uses small teapots and short infusions. The tea is brewed multiple times, allowing the flavor, aroma, and texture to develop gradually with each round.
During the session, we’ll cover:
• Taiwanese tea types, processing, & origin
• Teaware and Gongfu brewing techniques
• Taste 3–4 teas through multiple infusions
• How each tea evolves from steep to steep
These are small group sessions to keep things relaxed and personal.
Space is limited to 10 people per session
Suggested donation: $25 per session (discount available with tea purchase)
Tea will be available to purchase at the end.
Session 2 is 5/23/26 and Session 3 is 6/28/26
*It is advised that you don’t drink any coffee or tea beforehand so you can truly experience these teas.
About
James has been immersed in tea since 2019, when a friend introduced him to puer while working on a farm near Mt. Shasta. What began as a daily practice quickly grew into a deeper study—learning how to brew, how processing shapes the leaf, and how each tea carries its own character. That same year, he traveled to Vietnam and spent time with a couple who steward an ancient tea forest near the Yunnan border, hiking among 100–200+ year old trees and sharing tea with their community—an experience that helped shape his path with tea.
Since then, James has continued exploring tea through travel and direct relationships with growers and tea makers. In 2025, he spent over four months in Taiwan visiting tea regions, meeting farmers and roasters, and learning from families who have worked with tea for generations. He has since started a small tea company, Bahji Tea, and shares his work through small group tastings—offering a simple, hands-on way to experience teas like Dong Ding oolong, high mountain oolong, and Taiwanese Tie Guan Yin.