What we're about

Meetup for tea enthusiasts in the Sacramento area to come together to drink and learn about tea, socialize, and relax. Though all tea comes from the same plant (Camellia sinensis), it can be processed in different ways to create black, green, white, oolong, and other types of tea, and flavored in virtually unlimited ways. Let’s develop an appreciation for this venerable brew together and make some new friends along the way. Tea as a beverage, tea as an expression of culture, tea as therapy—whatever your interest and knowledge level, all are welcome to join and ideas for events are encouraged.

Upcoming events (2)

Touch of Britain
Needs a date and time

Needs a location

Not the Queen's tea house!

https://www.touchofbri... (https://www.touchofbritain.com/)
5712 Watt Av, North Highlands, CA 95660
Tel: (916)[masked] Fax: (916)[masked]

Hot food, warm beer, fish and chips, beans on toast, steak and kidney pie, bangers and chips, etc. The shop has a wide variety of canned, packaged and frozen goods that have been imported from the UK.

Hours:
Dining Room
Wednesday - Saturday............... 11:00 a.m. - 3:00 p.m.
Sunday ...................................... 12:00 p.m. - 3:00 p.m.

Shop
Wednesday - Saturday ............. 11:00 a.m. - 5:00 p.m.
Sunday ..................................... 12:00 p.m. - 4:00 p.m.

Experiencing Taiwanese Red Tea
Needs a date and time

Location visible to members

In China and Taiwan what Americans refer to as black tea is referred to as hong cha/紅茶 or “red tea”. Taiwan produces many distinct and different red teas that are not widely known outside of gong fu tea circles or in the U.S. Even three years ago, U.S. tea drinkers were not privy to many retailers offering a full selection of Taiwanese red teas (and there are still very few that offer a full selection) and the quality offerings are even fewer still. Taiwanese red teas are made from multiple differing tea cultivars in different locations/terroirs throughout the island and have a distinct flavor and energetic profile from the black teas of Mainland China, Nepal, India, Korea, and Japan. Taiwanese reds tend to be robust and rich, with, often, deeper profile layers of flavor than what most Americans associate with a black tea.

For this meetup we will explore multiple Taiwanese red teas, first experiencing the dry leaf. We will then brew the teas per international tea tasting standards (cupping) and sample the various appearances, scents, and flavors of the Taiwanese red teas, discussing their qualities, the regions they are grown in, and processing methods. There will then be opportunity for the group to mutually brew the tea gong fu style and serve each other their rounds of tea for mutual comparison and experience. For this I will prearrange a few tea settings for those whom would like to sit to a tea setting and pour/practice the tea themselves. If anyone has any favored tea ware they would like to bring for this, please bring it with you. Otherwise I have everything that will needed to brew tea.

I envision an attendance of 6-8 people and intend to set aside some time as well for the group to drop into stillness and an intentional experience of tea wherein I will pour formal/intentional rounds for the group in a Taiwanese manner, using Taiwanese tea setting and the methods presently practiced and trained in Taiwanese chayi/茶藝/tea art tea circles and tea houses throughout the island.

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