30/10-27/11/2021
 

MAKING SENSE OF TEA

Introduction to the vast world of Chinese tea by Lin Wang

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The history of tea dates back to ancient China, thousands of years ago. During the Tang dynasty (618 to 907), tea spread to other Asian countries and later on in the 16th century introduced to Europe by Portuguese priests and merchants.

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Although Chinese tea is so complex, all types derive from one species called Camellia sinensis. Tea is divided into six categories based on how it is processed: white, yellow, green, blue, red and black. Just like Chinese culture, tradition and history, the universe of tea is equally deep and rich.

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In this introductory workshop consisting of three parts, we draw a brief map to navigate the vast world of Chinese tea, exploring it by connecting to all of our senses, and present fundamental elements, principles and tools of Gongfu Cha practice, in a playful and experiential way.  Lin is happy to share a door-opener with you, based on years of study with different teachers, her continuous practices, her wide experiences and reflections in facilitating tea moments in multicultural contexts. Loose ends will come together and make sense to you.

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[ About Lin Wang ]

Lin's role as a tea practitioner and facilitator involves sharing her extensive knowledge and stories about tea while creating a serene and welcoming atmosphere. Through her gentle presence, Lin guides participants on a sensory journey during her tea sessions, allowing them to fully immerse themselves in the experience. Her profound knowledge of tea likely includes a deep understanding of various tea types, origins, and brewing techniques.
She creates an intimate and precious moment, offers a memorable and transformative experience, and fosters a sense of connection and tranquility among the participants.