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Start Date: Apr 6, 2018 Days: Fri Time: 2:00pm - 5:00pm (Fri)

This course will focus on the historical, cultural, and functional applications of Chinese tea wares and the appreciation of various teas that are implemented in Gongfu Cha (Literally translates to “making tea with skill”). This course is a longer and more in-depth version of the three-weekend-long tea workshop offered in Fall 2017. The course will begin with a slideshow on a brief survey of Chinese tea history and tea culture, and many of the numerous tea ware types used to prepare, infuse, and enjoy loose/whole leaf teas. You will learn to make a gaiwan (tea infusing vessel consisting of a lid, bowl, and saucer), a chahu (teapot), cha bei (teacup), cha hai (fairness cup), and a small cha pan (tea boat). The course will conclude with a tea tasting that will focus on a selection of delicious Chinese, Taiwanese, and Japanese teas consisting of white, green, oolong, and puerh.

Prerequisites: Beginning to intermediate pottery wheel-throwing skills are required for this course.