Sip and learn with a panel of professionals as we explore the history and heritage of Taiwanese tea. An island that grows world-renowned teas—including prized high mountain oolong—tea appreciation is akin to wine connoisseurship in Taiwan. Learn about varieties, innovative culinary uses for teas, and where tea cultivation is headed today. Tastings of bubble tea and tea-inspired snacks will be provided.
Bin Chen, owner of Boba Guys
Nissan Haque, tea maker, writer, and expert on Taiwanese tea
Josh Ku & Trigg Brown, co-owners of the local Taiwanese-inspired restaurant, Win Son
Cathy Erway, author of The Food of Taiwan
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About Nissan Haque
Teamaker for the Nolita-based tea space, TShopNY. Nissan is also a traditional kintsugi artist as well as a writer for SAVEUR magazine. He runs the tea blog, http://knjitea.com/.
About Trigg Brown
Originally from Richmond, VA, Trigg has been cooking since he was 16. In college, Trigg studied literature while cooking Japanese food for a Chinese friend in college; that friend became his mentor and pushed him to continue cooking. Trigg eventually met Josh and together they bonded over Taiwanese food.
About Josh Ku
Josh grew up in Queens and Long Island with a Taiwanese mother and Chinese-Taiwanese father. Although he grew up eating mostly American food, while attending Baruch College he took a more serious interest in Taiwanese culture and cuisine. Win Son developed out of Trigg and Josh's mutual interests in food, recreation, and NYC.
About Cathy Erway
Cathy is the author of The Art of Eating In and has written for publications such as Saveur, PAPER magazine, and Serious Eats. She is the host of Heritage Radio Network's "Eat Your Words" and co-founded the supper club The Hapa Kitchen.
Photo via Flickr user vhines200