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.