Tasting Dates

Tom Hespe will take you on a journey through the myriad of subtlety and complexity of loose leaf tea. You will learn the differences in Chinese and Japanese brewing techniques - why black teas are generally brewed in porcelain and chinese teas in earthenware pots and cups; the differences in Japanese Tea Ceremonies; Learn to distinguish a sencha from a gyokoru, a watanabe from genmaicha. Understand the different stages of tea processing and the need to brew at varying times and temperatures. Taste some of the sweets which traditionally accompany green teas. Max 8 people, bookings essential.

Learn about the origins of coffee as well as the growing, harvesting and processing methods applied to producing the best of the world's arabica beans. We demonstrate the finer points of making the best cup of coffee including tips for the use of plungers, stove top espressos and drip filters as well as the more sophisticated espresso machines. Your guide will cover all the answers to all the questions about the selection of single origin coffees - whether they are shade grown, hand-picked, dry processed or machine harvested, Fairtrade, Rainforest Alliance or Organic, how they are blended to created a perfect espresso or milk based drink, how fine to grind, recognizing freshness and where to store - fridge or freezer? (Or neither!) . Max 8 people, bookings essential.