We will share tea together in silence and connect to this plant teacher as a bridge to the meditative mind while we cultivate inner harmony and awakened presence. There will be a few moments at the end for a brief discourse and reflections.

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We will sit in silence for some bowls of tea, followed by Wu De sharing his passion for Zen & Tea, a topic dear to his heart. A deep look at a life of Zen lived through the art and Way of tea. We will explore tea and Zen, as well as how they relate to each other and our own inner transformation.

Author and teacher Wu De is a true chajin. He has been a practitioner of Cha Dao for over 30 years, and has reached over 100,000 people through his writings, classes, workshops, seminars and interviews.

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By learning to prepare finer and finer cups of tea, we honor the Leaf. We bring each tea to its highest potential. A lot of life has gone into the creation of this handful of leaves. Tea is one of the most labor-intensive agricultures on Earth. We honor all that energy by properly preparing the tea.

In the class Wu De will discuss and demonstrate how to prepare gongfu tea.

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In learning the history of puerh, especially the last century or so, you include heritage and historicity into your appreciation of this magical genre of tea.

To understand puerh, you have to experience it aged. Once considered “unfinished,” young puerh was traditionally valued mainly for its aging potential. Over time, bitterness and astringency can transform into remarkable depth, smoothness, sweetness, and softness.

As aged tea became scarce and expensive, young puerh gained new appreciation. Today, both sides matter: young puerh is possibility; aged puerh is transformation and history.

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A life of tea is a life of self cultivation. And what every artist in any craft discovers eventually is that beyond the skills, beyond the techniques, beyond even talent, and then of course, beyond the instruments and tools and medium, is the artist herself. In this class we will explore the ways to improve our tea and our practice.

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We would like to invite you to a very special Community Gathering. We’ll share warm bowls of boiled tea, nibbles, and sweet friendship in this open house-style gathering. Spaces are limited.

As a nonprofit, your donation makes each bowl, gathering, and act of service possible. Suggested minimum donation: $10

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It’s not easy being human, so we must develop healthy ways of living and cultivating our present moment awareness. In this workshop, Wu De shares Tea as a practice and a Way of life. We will get the opportunity to have living tea in silence, listen to teachings, and ask questions. By the end, participants will have sharpened their senses to the life around them and have an understanding of how to incorporate Tea as a practice in their daily life.

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Learning the seven genres of tea is the first map you'll need to start exploring the Tea world. We will discuss some of the misinformation about these basic categories, and leave with a basic understanding of each kind, so that we'll know where to head from here, and which maps we'll need along with us on our Tea Journey. Throughout history, different tea scholars have categorized tea into different groups - some have five, some six and some seven. It isn't important how many we use. For the purpose of this class, we'll be discussing tea in seven main groups: white, green, yellow, red, oolong, black and puerh.

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By learning to prepare finer and finer cups of tea, we honor the Leaf. We bring each tea to its highest potential. A lot of life has gone into the creation of this handful of leaves. Tea is one of the most labor-intensive agricultures on Earth. We honor all that energy by properly preparing the tea.

In the class Wu De will discuss and demonstrate how to prepare gongfu tea.

Book here

Taiwan is renowned for its high-quality oolong teas, including Bai Hao (Eastern Beauty), Dong Ding, and Baozhong. Its modern tea industry combines advanced agricultural practices with a humid mountain climate and centuries of tea culture. Although historical records mention wild tea trees in Taiwan as early as the 1600s, most modern Taiwanese tea varieties descend from Fujian, China. Immigrants from Fujian brought tea plants, cultivation techniques, and processing traditions to Taiwan, shaping the island’s distinctive oolong industry. Today, Taiwanese tea production varies by region, with northern and central methods reflecting traditions from northern and southern Fujian, respectively.

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On this class we begin our exploration of fire as an element in the alchemy of Tea. After water, fire is the most important part of serving tea. Without heat, the essence of the leaves won't release, and the medicine won't spread throughout the body. Heat is the movement of a tea ceremony. And as we'll soon see, there is much more to heat for tea than just temperature in degrees. In this class we will discuss and explore different heat sources and compare each one.

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Join Wu De for a very special sit featuring a live performance by Marine Eyes/Awakened Souls.

Boiling tea is one of the oldest brewing methods on earth, extending back to the very first bowl of tea. It opens doorways in the leaf not otherwise accessible by exposing its deepest essence, drawing out flavors, aromas and energy we can never experience when steeping tea. Join us for a longer, patient experience filled with warm bowls of stillness, connection and tea as medicine.

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