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We will share an exclusive collection of exceptional aged teas carefully stored in Taiwan, one of the largest (aged) tea consumption regions globally and where the project's owner is based.
During the tasting, participants will savour a range of teas for those naturally stored for 10-70 years, unavailable elsewhere.
Five-Six teas will be presented:
- Silver Needle 2019 (Bai Hao Yin Zhen) is a white tea best consumed after 3 to 5 years.
- 2024 Spring Award-Winning Pouchong for comparison
- 70’s Pouchong (40-50 years old) for comparison
- 50’s Pouchong (60-70 years old)!! Aged Light Oolong Tea
- Frozen Summit (Dong Ding) 1999, an Aged Medium-Roasted Oolong Tea
- Aged Jin Xuan Black Tea 2014, taste the aged aroma from full Oxidation teas vs. Roasting teas (if time allows)
Why Aged Teas Special?
1. Transformation of Flavours
They have less prominent scents but much more decadent layers in taste, and some may experience warm or “Cha Qi” 茶氣, a unique sensory experience. The teas become smoother, less astringent, and develop earthy, woody, and even medicinal or herbal notes as they steep.
Different storage conditions (temperature, humidity), quality, roasting and oxidation levels are other factors in their flavour transformation journey.
2. Time is the only ingredient
Before aged teas became popular about 20 years ago, people didn't intentionally age teas, except for post-fermented ones like puerh. The true-aged teas were stored quietly without any touch of humans. Time was the only ingredient for developing remarkable tastes. A delightful transformed taste is the fruit of immense patience, a fate, and a cherished treasure today.
However, new methods have also been developed to make the younger teas taste more aged for higher prices. We will taste the naturally stored/aged teas during the session and explain the difference.
Your Tea Host
Macey is a practitioner of tea and incense, deeply rooted in Guangdong’s Gong Fu Cha heritage and traditions. Her journey has taken her from her childhood in Guangdong and the staying in tea mountains of Taiwan to formal studies at the Tea & Beverage Research Center and Kaiping Academy, where she refined her sensory skills under the guidance of Taiwan’s renowned tea teachers.
With a gentle, warm presence, Macey creates tastings that are more than just tea—they are cozy, joyful experiences of shared flavours and stories. Each session becomes a moment of connection, discovery, inviting participants to enjoy tea as a peaceful and uplifting ritual.
For Who
This tasting session is excellent for tea enthusiasts and explorers looking for a unique experience or something once-in-a-lifetime.
It will be a small group setting of max. 12 participants.
Location: C*SPACE Berlin
Langhansstraße 86, 13086 Berlin, Germany
There is a small entrance fee at C*SPACE to enjoy all community events throughout the day.
Looking forward to seeing you there!
We will share an exclusive collection of exceptional aged teas carefully stored in Taiwan, one of the largest (aged) tea consumption regions globally and where the project's owner is based.
During the tasting, participants will savour a range of teas for those naturally stored for 10-70 years, unavailable elsewhere.
Five-Six teas will be presented:
- Silver Needle 2019 (Bai Hao Yin Zhen) is a white tea best consumed after 3 to 5 years.
- 2024 Spring Award-Winning Pouchong for comparison
- 70’s Pouchong (40-50 years old) for comparison
- 50’s Pouchong (60-70 years old)!! Aged Light Oolong Tea
- Frozen Summit (Dong Ding) 1999, an Aged Medium-Roasted Oolong Tea
- Aged Jin Xuan Black Tea 2014, taste the aged aroma from full Oxidation teas vs. Roasting teas (if time allows)
Why Aged Teas Special?
1. Transformation of Flavours
They have less prominent scents but much more decadent layers in taste, and some may experience warm or “Cha Qi” 茶氣, a unique sensory experience. The teas become smoother, less astringent, and develop earthy, woody, and even medicinal or herbal notes as they steep.
Different storage conditions (temperature, humidity), quality, roasting and oxidation levels are other factors in their flavour transformation journey.
2. Time is the only ingredient
Before aged teas became popular about 20 years ago, people didn't intentionally age teas, except for post-fermented ones like puerh. The true-aged teas were stored quietly without any touch of humans. Time was the only ingredient for developing remarkable tastes. A delightful transformed taste is the fruit of immense patience, a fate, and a cherished treasure today.
However, new methods have also been developed to make the younger teas taste more aged for higher prices. We will taste the naturally stored/aged teas during the session and explain the difference.
Your Tea Host
Macey is a practitioner of tea and incense, deeply rooted in Guangdong’s Gong Fu Cha heritage and traditions. Her journey has taken her from her childhood in Guangdong and the staying in tea mountains of Taiwan to formal studies at the Tea & Beverage Research Center and Kaiping Academy, where she refined her sensory skills under the guidance of Taiwan’s renowned tea teachers.
With a gentle, warm presence, Macey creates tastings that are more than just tea—they are cozy, joyful experiences of shared flavours and stories. Each session becomes a moment of connection, discovery, inviting participants to enjoy tea as a peaceful and uplifting ritual.
For Who
This tasting session is excellent for tea enthusiasts and explorers looking for a unique experience or something once-in-a-lifetime.
It will be a small group setting of max. 12 participants.
Location: C*SPACE Berlin
Langhansstraße 86, 13086 Berlin, Germany
There is a small entrance fee at C*SPACE to enjoy all community events throughout the day.
Looking forward to seeing you there!