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.

  • were originally produced in Jian Yang county, Fujian province, China
  • are processed from young shoots and early growth leaves
  • are plucked and dried, either in the sun or an oven
  • have a delicate appearance, gentle aroma and subtle, sweet taste
  • are very low in caffeine and very high in antioxidants

True white tea comes only from the Chinese Da Bai Hao bush. This bush can be used for both green and white teas. One of the big differences between green and white tea is how the tea is processed. To make white tea the pickers choose the bud and the leaf together and then separate it into three general grades creating the three types of white tea: Silver Needle, Bai Mu Dan (White Peony) and Shou Mei (Long Life Eyebrow).

Unlike green tea production which involves relatively high temperatures to remove moisture, white tea is dried naturally in sunlight, or at lower temperatures indoors, which helps to preserve tea polyphenals. The preferred method is drying by the sun which occurs very quickly. If processed indoors, drying takes about 40 hours of careful monitoring at low temperatures.

Flavour profiles can include notes of melon, sweet chestnut, light peach and wood accents, with a velvety texture and clean aftertaste.