A World of Teas

Adult Enrichment / Food & Drink -

Winter 2026

Sample seven or eight fine loose-leaf teas, accompanied by sweet and savory snacks. The flavors and aromas of the world’s most popular drink, derived from Camellia sinensis, are shaped by region, climate, soil, and processing. Taste smooth black teas from China, rich blacks from India and Ceylon, a plumy oolong, a green tea with roasted rice, and more. Along the way, we’ll discuss brewing techniques, how to make spiced chai, the history of tea, and its influence on culture, trade, technology, and the arts. Bring one or two of your favorite cups and savor the “elixir of the East.” Tuition includes all food fees.

Paul Angiolillo

Paul Angiolillo has several interests including art and tea. He has been sculpting in wood, stone, and other materials since around the 1990s. He studied with master sculptor Joseph Wheelwright in Boston for many years. Paul has exhibited his works in galleries, juried craft shows, libraries, outdoor exhibits, gift shops (the DeCordova Sculpture Park & Museum in Lincoln and Fuller Craft Museum in Brockton), and other venues. As a long-time tea connoisseur, he has worked at Upton Tea Imports, a major purveyor of fine loose-leaf teas. He has lectured on the history of tea and held tea-tastings at the Peabody-Essex Museum and other venues.