Souheki was friendly and knowledgeable with a contagious enthusiasm for the Japanese tea ceremony. Our class started with a PowerPoint presentation on matcha, it's history and how it made. She then expertly prepared each of the five participants a bowl of "thick tea". I had tried to make this myself at home but was not very successful so it was great to get to watch a master at work. The taste was incredible, fresh and sweet without all of the sharp astringency associated with "thin tea". We all had a hard time putting out finger on it exactly but I thought the finish was almost savory. Talk about a rush! I was on an empty stomach so it really got to me. Thankfully we were all provided with a macaron to munch on.
Next we were each prepared a bowl of "thin tea". The taste was very different but still delicious. We all had a wonderful chat about our favorite matcha brands and the different ways that we like to prepare it. Souheki did a great job of explaining her movements and answering any questions that we had. If you ever have the opportunity to attend, I highly recommend this class. You can find out more about Souheki and the events she holds on here website: http://www.tea-whisk.com/
Afterwards, we were all in serious need of some food so we walked over to Bosie Tea Parlor. Since I already had a macaron, I opted for a Darjeeling tart accompanied by a small pot of Darjeeling oolong. Both were delicious as always. The Steepster meetups are a great chance to swap teas and for me to give away leftover samples of teas I've already reviewed. I love being able to nerd out in person and putting faces to all of the avatars.