Wild Tea Tasting Series

Life has brought us into contact with two remarkable tea makers, each with a unique perspective on tea, nature, and the relationship between the two.

What unites them is their dedication to wild and naturally grown teas. Their approach is one of minimal intervention, allowing nature to guide the growth of the tea plants. In processing, however, they are both meticulous and deeply experimental, seeking to reveal the fullest expression and potential of each tea.

Thursday: Teas from a Young Tea Maker and His Master

On Thursday, we will explore two teas that Gawin helped craft together with his master.

蜜香凍頂 — Aged Honey Dong Ding

A rare summer production of Dong Ding oolong, distinguished by its natural honeyed character created through the activity of the small green leafhopper (jassid).

The producer is a long-time Dong Ding specialist and a pioneer of natural farming, having gradually converted all of their tea gardens to chemical-free cultivation. This tea is especially complex because the garden dates from a time when several cultivars were planted together rather than separated into single-variety plots.

The garden is located deep within the Inner Lugu Valley, an area known for its cleaner environment compared to the lower-elevation tea-growing regions of Mingjian, where many teas marketed as Dong Ding are produced. Hidden behind a bamboo grove and beside a flowing stream, the garden remains secluded from village life.

• Cultivars: Qing Xin Wu Long (青心烏龍) & Jin Xuan (金萱)
• Garden Management: Natural Farming (自然農法)
• Oxidation: Medium–High
• Roasting: Medium–Low

Chiang Rai Hand-Made Wild Tea

Produced on Doi Ngam Mountain in southern Chiang Rai, Thailand, this hand-crafted tea is made by members of the Akha ethnic community. The leaves come from community-tended tea gardens where the trees grow naturally without the use of chemicals.

While teas from this area are often known for their pronounced bitterness, years of aging have transformed this tea into something remarkably smooth, with delicate floral notes and a long, lingering finish.

• Cultivar: Native-type
• Garden Management: Natural Farming (自然農法)
• Oxidation: Low

Time: Thursday, 4 June, 1:00 p.m. (approximately 1–1.5 hours)
Price: €15

Friday: Wild Teas from Wild Tea Master Cho

Friday's workshop will feature teas from Wild Tea Master Cho.

Cho is known for his deep connection with nature. He sometimes spends months living in the forest, refining his senses and attuning himself to the rhythms of the natural world. His teas often defy easy categorization, yet they consistently share a gentle character, elegant balance, and exceptionally long-lasting aftertaste.

We will taste two of his creations:

Semi-Wild Flower Oolong

Made from leaves of the native Taiwan Big Leaf cultivar and processed using traditional oolong techniques, this tea offers expressive aromas of rose and geranium, supported by an elegant sweetness and refined structure.

Semi-Wild Ruby Red Tea

A remarkable interpretation of the classic Ruby 18 black tea.

Rich and full-bodied, it combines fresh mint and stone-fruit aromas with notes of honey and delicate floral fragrances, creating a tea that is both powerful and graceful.

Time: Friday, 5 June, 1:00 p.m. (approximately 1–1.5 hours)
Price: €15

Venue:
Muyō Tea & Culture Space

Uudenmaankatu 15, Helsinki

We warmly welcome you to join us for these tastings and discover the diverse expressions of wild tea through the eyes of two dedicated tea makers.