Location: Tea Leaves Tea Tasting Bar

433 Erie Street, Stratford, Ontario

September 17, October 15
Tea and Chocolate Tastings
Saturday, 11:00 am to 12:00 noon OR 3:00 pm to 4:00 pm
Be introduced to a world of tea, rich and varied. Surrounded by over 100 loose-leaf teas, educate your palate while tasting teas and discover the art of pairing tea with chocolate. Taste different teas with different chocolates. Enjoy a flavour explosion. Find your favourite pairing. Cost- $ 30.00 per person

Pre-registration required.

September 10
Tea and Honey Tasting
Saturday, 11:00 am to 12:00 noon OR 3:00 pm to 4:00 pm
Be introduced to a world of tea, rich and varied. Learn to pair tea with local honey in a professional tasting setting. Learn to recognize and compare different flavours, textures and sensations. Exotic teas with fresh golden honey. Cost- $ 35.00 per person

Pre-registration required.

October 8
Rare and precious teas - private collection
Saturday, 2:00pm to 3:00pm
Through professional tea tasting techniques, experience various rare and exotic teas. Listen to ancient legends as you get a glimpse into Asian tea culture. Taste exclusive teas from our tea sommelier's private collection. Cost - $40.00 per person

Pre-registration required.

For more information or to register for any of the above classes, seminars or events, please call or email.

Wednesday to Saturday,
11am to 5pm, or by appointment

433 Erie Street, Stratford,
Ontario, Canada N5A 2N3

1-800-733-0376 (toll-free)
519-273-1201 (local)

Click here to e-mail
The world of tea is rich and varied, so here is a brief overview of the main styles of tea and guidelines for how to prepare them.

  • are also referred to as Wulong and Black Dragon
  • are semi-oxidized
  • have the most intricate processing method, requiring expertise and handcrafting
  • contain caffeine, ranging between that of black and green teas
  • present an aromatic infusion which varies according to the degree of oxidation

Oolong Tea is best defined in terms of the degree of oxidation in relationship to both green and black tea. Green tea is not oxidized and black tea is fully oxidized. Oolong is semi-oxidized and can range in oxidation levels from 20-80%.

Oolong leaves are hand plucked, withered to start oxidization, twisted or rolled and then fired or roasted.

In terms of flavor and composition, lower oxidation levels create lighter, flowery aromas and tastes. Alternatively, higher oxidation levels tend to produce more mellow, robust infusions.

Flavor profiles range from sweet, fresh floral to very ripe stone fruit, with toasty, roasted richness.