Let’s be honest, finding places to slow down is so rare these days.
So when we opened the doors for our tea and chocolate tasting at our taproom, we weren’t looking to host an 'event' event. We just wanted people to come in and enjoy a good evening.
There’s something quietly comforting about sitting around a wooden table, hands wrapped around warm clay cups.
On the table we had Gaiwans of Milk Oolong, Red tea, Assam blacks and Long-jin, a green tea like no other. The gongfu brewing made us enjoy the whole leaf teas to the fullest. Leaves changed flavours over multiple steeps, shifting from grassy and floral to earthy and mineral.
All we needed was a personal stash of dark chocolates to get things going, there were salted caper nibs by Patricia plus her homemade bar, a total crowd-pleaser, some baobab infused chocolate, milk chocolates and ever a bar infused with exotic berries from South America.
There was a lot going on at the table, in the best way!
In a world of fast consumption and instant gratification, gatherings like these remind us of the beauty of stillness. Fermentation reminds us of that, it isn’t just a technique — it’s a philosophy of patience, of letting time do its quiet work.
We’ll be hosting more evenings like this where we cross-pollinate flavor, craft, and conversation. Come curious!
Keep an eye on our social handles for the next one.