Tiny cups – Gongfu tea from Southern China to Taiwan

We’re really happy to welcome our old friend Jesse back to host an intriguing workshop for us. During the event, we will explore the history of gongfucha, a Southern Chinese tea-brewing culture: where it came from, how it developed, and why. We’ll also look at tea brewing itself — which teas are suitable for gongfucha? — as well as tradition and aesthetics: what is the essence of gongfucha, what has been added over time, and how has it evolved? Our tasting menu will be curated by Jesse and will feature five teas selected from both his own collection and the TeeMaa/Muyō collection, chosen to showcase the different dimensions of gongfucha. Examples from the tasting list include: Cliff oolong from Wuyi Mountain Wild tea from Taiwan, produced by our friend Gawin Time: 16:30–19:00, Wednesday 3 June Place: Muyō, tea & culture space, Uudenmaankatu 15 Photo by Mari Parsonage