Tea Beyond Water

Go beyond water and discover how extraction, transformation and perception reshape tea’s flavour, aroma, texture and mouthfeel. An exploration of extraction, transformation and perception Water is only the beginning. Tea is usually experienced through water. But what happens when we change the way we extract, transform and present the leaf? In this 90-minute sensory workshop, we move beyond conventional brewing to explore tea through different methods and mediums. Through a series of guided tastings and sensory experiments, we will discover how temperature, time, extraction medium, fermentation, texture and carbonation can reshape the way we perceive tea. Rather than simply comparing different teas, we will work with tea as an ingredient—looking at how different approaches reveal new dimensions of aroma, flavour, texture and mouthfeel. The workshop is an invitation to taste, question, and experiment: how much of what we experience as tea comes from the leaf itself, and how much comes from the way we extract it? What to expect • A 90-minute guided sensory experience • Tea explored through different extraction methods and mediums • Hot and cold brewing comparisons • Experimental tea preparations and transformations • Guided tasting and sensory observation • Exploration of aroma, flavour, texture and mouthfeel • A final experience bringing the discoveries together Who is this for? No previous tea knowledge is required. The workshop is designed for curious beginners, tea enthusiasts, food and beverage professionals, and anyone interested in flavour, extraction and sensory exploration. What makes this different? This is not a conventional tea tasting. Rather than comparing different teas, we begin with the leaf and investigate how different ways of extracting and transforming it can create entirely different sensory experiences. Practical Information Duration: 90 minutes Participants: Maximum 12 Price: €75 Level: Beginner-friendly; no previous tea knowledge required Language: English Your Host: Kwok Ying von Beuningen — Tea Sommelier Tea Sommelier at Oukan Dining in Berlin, where she has been developing and curating the tea programme since 2021. Her work explores tea through gastronomy, sensory perception and contemporary beverage creation, bringing together tea tradition with culinary techniques and creative approaches to flavour. One leaf. Many possibilities.