Maccha & Loose Tea Preparation and Knowledge Webinar December 16 (Mon)

Maccha & Loose Tea Preparation and Knowledge Webinar December 16 (Mon)

$120.00

6:00pm~9:00pm PST at TBA (Vancouver, BC)

Approx 3 hours – $150

This seminar will focus on both maccha and loose tea preparation and knowledge.

You will gain a foundation based not only on technique, but on knowledge. Focus will not be on traditional methods, but on food service fundamentals we have learned supporting a myriad of cafes and restaurants. This is a method that transposes the act of maccha creation and loose tea brewing into a more casual environment, with a goal of maintaining the tea’s integrity. You will take part in a session that covers:

Maccha: topics include what maccha is, its health benefits, history, source, labour conditions, cultural significance, how to take care of it, and repercussions if you don’t.
Maccha tools: topics include what maccha tools are, their purpose, their history, how to look after them, and repercussions if you don’t.
Tasting: explores the difference between different grades of maccha.
Preparation: Focuses on the preparation method of a complete maccha menu
** May also include a basic introduction to artisan milk steaming

This course will also provide a basic introduction to preparing consistent loose tea.
We will focus on the four basic variables of loose tea preparation: weight of leaf, temperature of water, volume of water, and steep time.
Other topics covered will be an introduction to various processing methods and how they affect steeping calibrations, as well as a basic understanding of various tea “types”.
Topics include:
– Tea: spectrum of teas, health benefits, history, source, labour conditions, cultural significance, how to take care of it, and repercussions if you don’t. This section will also examine and critique industry standards.
– Preparation tools: what tools are recommended, their purpose, their history, how to look after them, and repercussions if you don’t. This section will also examine and critique industry standards.
– Tasting: explores the difference between different steeping methods. This section will also examine and critique industry standards.
– Preparation: Focuses on steeping methods uniquely suited to the cafe and food service industry

Category: