KOMBUCHA WORKSHOP 發酵茶工作坊 Jan 27, 2024 (Sat)
About the Workshop
1. Introducing kombucha 發酵茶簡介
2. Brewing process - First fermentation (here our tutors will share their tips on how to care for your SCOBY and booth!)
造茶過程 - 第一次發酵 （導師會在這部分分享發酵要留意之事項！）
3. Tea tasting - comparing different tea bases brewed hot and fermented
品茶 - 嘗試不同原茶發酵前及後嘅味道
4. Sharing on tasting notes and introduction to secondary fermentation - infuse your own kombucha!
討論茶香餘韻 及 介紹發酵茶二次發酵 - 設計你自己的發酵茶！
Details
Language: Cantonese (for English speakers, please PM us on instagram or email patricia@taboocha.com)
Time and Date: 2-4pm Jan 27, 2024 (Sat)
Location: Kwai Chung Taboocha factory
Workshop fee (includes the Taboocha starter kit*): HKD580 （收費包括入門版發酵KIT*）
*Starter kit includes: SCOBY, First Fermentation Jar, Tea leaves, starter liquid, Second fermentation bottles x 2, Brewing Instructions 入門發酵KIT包括：酵母，第一次發酵容器，茶葉，發酵茶，二次發酵瓶X2，發酵指引
Venue:
Units 10-11, 4F, Block A, Wah Tat Industrial Building, 8 Wah Sing Street, Kwai Hing
葵興華星街8號，華達工業大廈，A座，4樓，10-11室
About our Tutors 我們的導師*
Lisa - Co-founder of TABOOCHA 大杯茶創始人林佩詩
She is the brewer behind all our flavors and Taboo’s MOM.
She was once constipated because of the high pressure at her previous job and started to make kombucha for 8+ years, and still counting. She got her first piece of SCOBY from a dear friend - this SCOBY is the grandmother of all of our SCOBYs, and we are ready to share them with you! She loves to create flavors drawing inspiration from her personal experiences growing up in HK and romantic nostalgic moments. Ask her why she created a certain flavor and she might talk for 2 hrs.
TABOOCHA所有口味嘅所作者，狗狗Taboo嘅主人。因為曾經嘅高壓工作令佢有便秘問題，開始咗製作發酵茶之路。製茶經驗超過八年，由朋友手上繼承咗一塊Scoby，傳宗接代到宜家，即將傳承俾各位~最鍾意用人生經歷同浪漫記憶去創作新味。得閒可以問下佢味道嘅inspiration佢可能會講好耐。
~ Upcoming workshop dates ~
TBC