12 min • 3 lectures
This three-lecture audio course covers the full range of tea styles from white teas to aged puerhs. Lecture 1 introduces a practical tasting method that evaluates leaves, water, aroma, body, and flavor. Listeners compare the subtle sweetness of white teas, the vegetal range of Chinese and Japanese greens, and the aromatic complexity of oolongs. Lecture 2 examines darker teas: the refinement of yellow teas, the development of Chinese black teas, the colonial origins of Darjeeling, Assam, and Ceylon, the logic of British blends, and the earthy depth of puerhs. Lecture 3 turns tasting knowledge into practice by teaching comparative tasting sessions, the chemistry that converts leaf to liquor, the historical spread of tea across cultures, and the reference tools needed for continued study. The course supplies concrete vocabulary and repeatable steps for evaluating any tea.
