Warsaw Chinese-tea introduction weekend

Two days, six categories, one gaiwan

Saturday morning begins with a quiet welcome — a pot of Bái Háo Yín Zhēn (白毫银针) from Fuding circulating as participants settle into the space. Chen Hui Yi opens with a simple question: what do we mean when we say “Chinese tea”? What follows is a structured walk through the six categories — white, green, yellow, oolong, red (known in the West as black), and dark (post-fermented). Each category gets a representative tea, brewed by Chen as she explains what defines it: the withering that shapes white tea, the kill-green that arrests oxidation in Lóng Jǐng (龙井), the patient mèn huáng (闷黄) step that makes yellow tea possible, the partial oxidation and bruising that gives oolong its spectrum, the full oxidation of Qí Hóng (祁红), and the microbial fermentation behind Shú Pǔ’ěr (熟普洱). Participants taste along, noting how each tea lands differently on the palate.

After lunch — light, vegetarian, and designed not to overwhelm the senses — the afternoon shifts to the gaiwan. Chen distributes simple 100 ml porcelain gaiwans and demonstrates the grip: thumb and middle finger on the rim, index finger on the lid, pouring in a smooth, uninterrupted arc. The room fills with the sound of clinking porcelain and the occasional splash. She introduces the concept of flash steeps — water in, water out within seconds — and explains why gongfu brewing uses such short infusions. By late afternoon everyone has brewed at least three rounds of a forgiving Tiě Guān Yīn (铁观音), and hands that were tentative in the morning are moving with more confidence. The day closes with a shared table session — each participant brews for their neighbour, and the group discusses what they notice.

Sunday morning revisits the gaiwan with fresh eyes. Chen introduces a simple experiment: the same tea, brewed at three different temperatures, with three different leaf-to-water ratios. The differences are often stark — a Bì Luó Chūn (碧螺春) that turns sweet and chestnut-like at 75 °C becomes bitter and astringent at 90 °C. She introduces the idea of yùn (韵) — the lingering resonance that remains after swallowing, often described as the tea’s charm or aftertaste — and encourages participants to pay attention to what happens in the seconds after each sip.

The afternoon brings the weekend’s centrepiece: a four-tea side-by-side comparative tasting. Four teas representing different points on the Chinese tea spectrum are brewed simultaneously — a fresh green, a roasted oolong, a sun-dried red, and an aged white. Participants taste across the four, guided by Chen’s commentary on what separates them. By the time the final cups are emptied, the categories are no longer abstract — they are sensory memories. The weekend closes with a reflective round and practical guidance on building a personal tea practice. Those wishing to continue can find structured courses at tea.school, and members of tea.community receive a discount on this and future events.

What you get

• Guided tasting across all six Chinese tea categories, with representative teas from each

• Hands-on gaiwan practice — grip, pour, timing, and flash-steeping technique

• A closing four-tea side-by-side comparative session with guided discussion

• Printed tasting notes and a brewing-parameters reference card to take home

• A 100 ml porcelain gaiwan and tasting cup — yours to keep after the weekend

• Light vegetarian lunch and tea snacks on both days

• A 15% discount code for tea.equipment, valid on any additional teaware

Practical details

• Venue — A private tea studio in Warsaw’s Śródmieście district; the full address is shared upon booking confirmation.

• Language — The workshop is conducted in English. Polish-language assistance is available.

• Dress — Comfortable clothing in natural fibres. Please refrain from wearing perfume, cologne, or scented products — they interfere with tasting.

• Food & drink — Light vegetarian lunch provided on both days, plus tea snacks and plenty of tea throughout. Let us know of any dietary restrictions when booking.

• Kit included — Each participant receives a 100 ml porcelain gaiwan and a tasting cup to use during the weekend and take home, plus a printed reference card with brewing parameters.

• Accessibility — The venue is on the ground floor with step-free access. Please inform us of any specific accessibility needs when booking.

• Weather & practicalities — Mid-September in Warsaw is mild (12–18 °C); a light jacket recommended. Members of tea.community receive a €40 discount — include your profile handle when booking.