A Cross-Cultural Tea Workshop with Edward Qu and Mika Sato

 

We’re thrilled to present a special collaboration with Edward Qu, an Advanced Tea Sommelier and educator celebrated for his deep understanding of tea.

Together, Mika Sato and Edward Qu will lead an intimate tea dialogue exploring how aroma, technique, and terroir connect cultures — through the shared language of tea.

 

📍 at MIKA (496 College St., Toronto)

 

Two teas by Mika:
• Gyokuro — a deep-shaded Japanese green tea rich in umami
• Charcoal-Roasted Sencha — offering a gentle warmth and roasted depth

 

Two teas by Edward:
• Bai Ji Guan Rock Oolong — from Wuyi Mountain, Fujian Province
• Phoenix Dan Cong Black Tea — from Wudong Mountain, Guangdong Province

 

Pairings:
• Kohakutō by Atelier WA by Kumi, a local Japanese confectioner
• Handmade Mooncake with pumpkin seed, sunflower seed, sesame, honey, dried apricot, flour, sugar, and sesame oil
• Salted Dark Chocolate by SOMA Chocolatemaker — a delightful surprise that pairs beautifully with Gyokuro

 

 

About Edward Qu
Edward Qu is a sensory expert and educator exploring the intersection of tea and wine.
At Niagara College, he leads sensory projects and teaches Vineyard Management while developing brand strategies at Dobbin Estate and Southbrook Vineyards.
As an Advanced Sommelier of Chinese Tea and WSET Diploma candidate, Edward curates @SIMILARMINDSTASTING experiences that celebrate terroir through the lens of both vine and leaf.

A rare and reflective experience — where two cultures meet through tea, craftsmanship, and shared passion. 🍵

We recommend eating breakfast before the workshop, as we’ll be tasting multiple teas — and it may contain a fair amount of caffeine.

The workshop will move forward once six participants are confirmed.
Cancellations made by Thursday, November 19 will receive a full refund minus a 3% transaction fee. After that date, tickets are non-refundable.