｜Introduction｜
A cup of tea brings a moment of ease;
Brewing a pot of tea cultivates the mind and refines the spirit.
Entering the world of tea begins with selecting the right leaves and choosing the proper vessels. Understanding different tea types and their corresponding teaware — the two complement each other — allows the true character of the tea to shine.
The Tea Foundations course covers three core areas: Knowledge Building, Teaware Knowledge, and Brewing Practice.
Knowledge Building: You will learn the classification logic and flavor characteristics of the six major tea types, understand how growing environment and plucking standards influence tea style, and develop basic skills in flavor description and tasting. You will also learn proper tea storage and teaware maintenance, ensuring every tea you own can be enjoyed at its best.
Teaware Knowledge: The course introduces the characteristics and appropriate uses of various tea vessels, explores how purple clay (zisha) and porcelain teaware affect the liquor, and teaches the basic principles of tea table arrangement — so you can create your own tea space at home.
Brewing Practice: You will gain hands-on experience with gaiwan and zisha teapots, mastering the adjustment of water temperature, leaf-to-water ratio, and steeping time, gradually building a daily brewing routine that works for you.
Through each infusion and every sip, you will come to appreciate the ease and beauty that tea brings to everyday life.
｜Key Learning Points｜
Knowledge Building
✤ Classification logic and flavor profiles of the six major tea types
✤ Relationship between growing environment, plucking standards, and flavor formation
✤ Flavor description and tasting methods
✤ Tea storage methods
✤ Teaware cleaning and maintenance
Teaware Knowledge
✤ Characteristics and applications of different tea vessels
✤ How purple clay and porcelain teaware affect the tea liquor
✤ Basic principles of tea table arrangement
Brewing Practice
✤ Mastering and adjusting water temperature, leaf-to-water ratio, and steeping time
✤ Practical use of gaiwan and zisha teapots
✤ Establishing a daily tea brewing routine
｜Course Content｜
| Course |
Main Content |
| Unit 1: Theory & Tasting |
✤ Overview of the six major tea types
✤ Tasting: West Lake Longjing, Huoshan Yellow Bud, Fuding White Peony, Phoenix Dan Cong, Wuyi Da Hong Pao, Keemun Black Tea, Pu'er Ripe Tea, Guangxi Liubao Tea
✤ Difference between tasting and drinking tea
✤ Flavor description and taste analysis
✤ Influence of growing environment and climate
✤ Relationship between plucking standards and quality
✤ Tea storage principles and practice |
| Unit 2: Hands-on Brewing |
✤ Tea table layout principles
✤ Brewing procedure practice
✤ Application of the three key brewing elements
✤ Gaiwan and zisha teapot brewing practice
✤ Teaware cleaning and storage |
Unit 2 includes a learning assessment to help consolidate what you have learned. Upon completion and achieving the required score, participants will receive a certificate of completion.
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｜Event Details｜
Date: August 10 & 17, 2026
Time: 7:00 PM – 10:00 PM
Language: Cantonese
Location: 8/F, 83 Wan Chai Road, Wan Chai, Hong Kong
Fee: HKD1,280
Number of participants: 10 participants
｜Terms and Conditions｜
No leave or make-up classes are available.
Tea samples may vary by season.
After payment confirmation, course instructions will be sent one week before the start date.
Workshop spots cannot be exchanged for cash or other gifts.
Once confirmed, no rescheduling or refunds will be accepted.
Photography, video, or audio recording may take place during class for review and promotional purposes. Please notify staff immediately if you do not wish to be recorded.
Yu Teahouse reserves the right to modify course terms and conditions without prior notice. In case of any dispute, Yu Teahouse retains the final decision.