MAIN DAYS - Programs
Information zur Workshop-Teilnahme
Die
Teilnahme an allen Workshops und Programmpunkten ist nur
mit gültigem
Festival-Ticket möglich.
Je nach Raum
und Gastgeber:in können zusätzliche Gebühren anfallen.
Für
kostenpflichtige Angebote ist eine vorherige Anmeldung
erforderlich.
📩 Anmeldung
per E-Mail an: booking@berlin-tea-festival.de
💳 Die Bezahlung erfolgt vor Ort am Veranstaltungstag.
Workshop Participation Info
Participation in all
workshops and program activities requires a valid festival
ticket.
Additional
fees may apply depending on the venue and workshop host.
For paid
sessions, advance registration is required.
📩 Please
register via email: booking@berlin-tea-festival.de
💳 Payment is made on site on the day of the event.
SATURNDAY, 08.11
SUNDAY, 09.11
Atelier 2
11:15 - 12:15
EN
Taiwanese Black Tea – A Century
in a Cup
History. Terroir.
Innovation.
Talk by Dr.Po-An, Chen
Refined over
100 years, Taiwanese black tea is making its mark once again on
the global stage. This tasting experience takes you on a
journey through time — from Taiwan’s early 20th-century tea
boom to today’s modern craftsmanship.
What to
Expect:
🍃 Discover
the legacy of Taiwan’s black tea tradition
🌱 Learn how
terroir and innovation shape its unique flavors
🍵 Taste
iconic styles like Ruby Red (TTES No.18), Fragrant Black Tea,
Red Oolong, and High Mountain Black
Led by a
Taiwanese tea flavor expert, this guided tasting brings
together history, culture, and flavor — all in one cup.
13:15 -
13:45
EN
A bug that created its own tea - Jacobiasca Formosana
🌿 From Farm
Pest to Eco-Hero
Learn how
one tiny insect transformed Taiwan’s tea industry! Discover the
stories behind Oriental Beauty, Gui Fei, and Honey Fragrance
teas — and explore how nature, geography , and
history come together in the art of Taiwanese tea with
XianCha Tea.
14:00 -
15:00
EN
Quality of tea in sensory
perception
Talk by Toby Hurschler
🍵 There is no noteworthy discourse in the Western world on the topic of sensory tea quality — understood here as the overall sensory impression of tea. Approaches to this subject vary widely: they range from trained tasting panels striving for scientific objectivity, to experience-based evaluation criteria, to spiritual or intuitive dimensions. This talk is an attempt to situate and contextualize this complex and often controversial topic. Rather than proposing a definitive definition of quality, it aims to present a range of perspectives, highlight their implications, and open space for reflection and exchange. The question of method remains open — the focus lies on mapping existing approaches and initiating a dialogue about how sensory quality is perceived, evaluated, and negotiated.