Category: 茶葉大師課程
永續性這個詞有點像是流行語，常常被隨意使用而缺乏具體意義。在茶葉界，它可能被當作行銷上的「漂綠」手法。在這堂大師課程中，我們試圖為我們的做法賦予真實的形貌與具體性， 環境永續性 ，並搭配幾壺美味的茶來進行。
從我們的喜馬拉雅薑與檸檬草（內含來自印度錫金全有機地區的薑，以及來自斯里蘭卡小農合作社的檸檬草），到我們的馬拉威咖啡葉茶（利用了咖啡植株常被浪費的部分），我們將探討環境永續的農法如何創造出真正美味的產品。
您將認識我們來自尼泊爾 Jun Chiyabari 的尼泊爾喜馬拉雅紅茶，以及來自日本鹿兒島的 Shincha 煎茶背後那些了不起的人們——這些農夫以極具創新性的做法，確保他們種植茶葉的土地能夠蓬勃發展。
購買包含品飲中所有茶款的組合， 即可完全 免費獲得這堂大師課程的門票.
The session dives past the usual greenwashing fluff and actually breaks down what sustainability means in tea production, which I found refreshing. It’s structured clearly enough that I could follow along even as a casual drinker.
Finally, a tea course that actually defines sustainability instead of just slapping the word on packaging. The way it breaks down greenwashing in the tea world gave me real talking points, and it’s clear enough for a casual drinker like me.
I didn't know what to expect from a class about sustainability in tea, but the way it breaks down greenwashing and gives you a real framework to judge claims is genuinely eye-opening. The structure makes it easy to follow even if you're new to the topic, and I've already started looking at tea packa
