A Taste of Tea in 18th Century America:
A Guided Tea Tasting
This program explores the varieties of teas that were available to Americans in the 18th century. Also, it explores the many ways in which the plant camellia sinensis is processed to produce so many different types of tea. Guided tastings of Bohea, Gunpowder, Young Hyson, and Congou teas will be presented during this program. This program stands on its own but also works well as a follow-up to my Taking Tea: Teatime Through the Centuriesprogram. Note: For logistical reasons, there is a cap of 20 people who can participate in this program at each presentation.
A Taste of History with Joyce White