A Tea Journey: From Terroir to Table

True tea comes from a plant known as Camellia sinensis. Discovered in China thousands of years ago, it eventually spread throughout Taiwan, S. Korea, Japan, India, Nepal, Sri Lanka, Africa and South America. More than a beverage, tea is considered a way of life. Known for its medicinal effect on body and mind, it has long been prescribed by Chinese herbalists to treat all sorts of health conditions.

In Buddhist traditions, tea has been enjoyed as a way to calm and focus the mind and gently energize the body to hold meditation. Picked mostly during Spring and Autumn, the leaves are withered, dried, steamed, roasted, and or fermented, and categorized as green, white, yellow, semi-oxidized (oolong), red (referred to as “black” in the west), fermented and black.

Like wine, tea is defined by terroir and can be aged, indeed some of the most prized teas come from old trees with the leaves harvested and kept under temperature-controlled conditions. Some teas are aged while others are considered vintage (15 years +). It is said that the older the tea the more wisdom it shares.

To experience a traditional Chinese tea service known as gong fu cha, or Korean or Japanese tea arts, is a feast for the senses. Special sequences of carefully choreographed movements result in masterfully prepared tea while transporting guests to a different place and time.

From a humble tea service to ceremony, tea is a therapeutic meditative practice that engages body and mind, each type of tea carrying different healing qualities.

During this workshop you will experience the ancient Chinese gong fu tea service with a focus on green, white and oolong teas & red, black, fermented, aged and vintage teas. 

ABOUT CORINNE TRANG, Artist-in-Residence

An author of nine books and recipient of four literary awards, Corinne Trang has spent over 20 years researching eastern healing modalities. Known as an expert in Asian food cultures, today, she combines ancient theories and practices that go back thousands of years, helping folks develop balanced, healthful, meaningful, and joyful lives. Her presentations, workshops and retreats incorporate movement, meditation, food and tea therapies, critical thinking and self-expression.

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Corinne has consulted for non-profits and for-profits including the American Diabetes Association, Wholesome Wave, Sylvia Center, Kame, Simply Asia and Thai Kitchen. She has written or and been featured in Cooking Light, Saveur, Diabetes Forecast, Diabetes Self-Management, Food & Wine, Gourmet, and The New York Times, to name a few. She has appeared on many television, cable and radio network shows including Martha Stewart Living, Bloomberg, Business Talk Radio, CBS Morning News, Food Network, and TODAY.

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An engaging, fun and rigorous instructor, Corinne has taught and or presented at Mass MoCA, New York University, Syracuse University, Ramapo College, University of Massachusetts at Amherst, Harvard Center for Health and the Global Environment, and the University of Applied Sciences in Cologne, Germany to name a few.

Today her on-going research is on tea as a spiritual, curative and physical practice. She is a certified holistic health and nutrition counselor, yoga and meditation guide, as well as a tea educator in private practice. She is currently at work on a book about tea and its healing effect on body and mind.

Wainwright House Cancellation Policy: No refunds will be offered if you do not show up, are late, or leave early from a program. If you need to cancel, fees can be transferred to another event.