Together we'll learn how to brew and taste Taiwanese oolong tea, sourced from local Taiwanese tea purveyors Té Company, paired alongside our single-origin dark chocolates.
Together we'll learn how to brew and taste Taiwanese oolong tea, sourced from local Taiwanese tea purveyors Té Company, paired alongside our single-origin dark chocolates. We'll explore the evolving flavors and aromas that occur with multiple brews of the same teapot of Oolong.
We'll then dive into tasting our unroasted single-origin chocolate and discuss how to maximize the chocolate sensory experience, how to interpret aromas, textures and flavors, and how to pair chocolate with teas.
Unroasted & Uncommonly Delicious
We make unroasted dark chocolate from scratch, with traceable, high quality, and transparently traded single origin cacao, crafted into something uncommonly delicious.
Cacao beans are the seeds of the cacao fruit, harvested and prepared by producers at origin. Every bean has a flavor profile shaped by the soil and climate it grows in, as well as the care each producer takes in cultivating and processing it.
This fruity flavor is often roasted away in favor of that classic chocolatey note. We love this fruit-forward flavor, and we make our chocolate without roasting so you can enjoy it too.
Chocolate starts with a fruit.
Cacao beans are fruit seeds. Theobroma cacao is a fruit tree that bears heavy, football-shaped pods, full of lemony, sweet pulp and about forty to sixty seeds. These seeds are harvested by hand and referred to as “wet cacao” since they’re coated in the pulp.
This pulp is about ninety percent water and ten percent sugar, making it the perfect food for microbes, which leads to the first step in the post-harvest process: fermentation!
Fermentation brings out the flavor
The wet cacao is fermented in wooden boxes covered with banana leaves for four to seven days depending on the origin and the producer.
While it’s the pulp that is fermented, and not the cacao seeds themselves, the seeds are subjected to the effects of fermentation like high temperatures and the creation of ethanol and acetic acid, deactivating the germ and developing flavor and aroma precursors. What this means is that it tastes a whole lot better than before.
When you eat chocolate, you’re almost always eating cacao beans that have been through the fermentation process. This is why we don’t refer to our chocolate as raw: reactions during the fermentation process generate heat, bringing the temperature of the pile up to around 120°F.
Without this process, cacao won’t properly develop the flavors and aromas that are so vital to the chocolate experience. At Raaka, our focus is on the flavors of the fermentation profile.
Come mix your own blend of herbal tea, learn about traditional uses and preparation methods for herbs, and try some delicious herbal libations! During this class we will discuss herbal teas, their properties and how to prepare them properly.
Join Master Herbalist Alana Watanabe for the basics of beneficial herb blending! Make your own nourishing herbal tea blends to help ground and soothe you during the whirlwind of this year's holiday season, boost your immune system during the cold months
Come and learn with us! During our interactive Tea Tasting Classes you will be able to learn new facts about tea, try different types of tea, and learn how make your best cup.
A tea tasting at The Path of Tea promises to be a delightful and fun experience for everyone, from tea connoisseurs to tea virgins alike! In our Introduction to Tea Tasting class, you will taste six different types of tea: white, green, oolong, black, pu-erh and rooibos.
Have you ever wanted to try to create your own tea blends that you know you will enjoy? Learn the basics of matching the flavors and properties of various teas and other ingredients to make your perfect blend.
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