On Feb. 8, the Hopkins Tea Club hosted its third annual “Tea Formal.” The Tea Club is a cross-campus student organization with members from both the Peabody and Homewood campuses. Its mission, to educate Hopkins affiliates on the practices of tea brewing, serves to spread the traditions of tea to all through events such as the Tea Formal.
COURTESY OF THE JHU TEA CLUB
This year, the formal was themed “Four Seasons,” offering an exploration of various teas that represent each of the yearly changes. From hints of floral to woody notes, the formal was a unique peek into the delicacy of brewed beverages!
The ceremony primarily focused on Chinese tea — from jasmine to oolong — and took place at the George Peabody Library at the University’s Peabody Institute campus in Mount Vernon. As expected, the venue itself was stunning and, combined with calming music, provided a peaceful environment to delight in the tasting. With old books lining the walls and a grand hallway that allowed for an old-timey feel, participants were transported back in time to feel like royalty.
COURTESY OF THE JHU TEA CLUB
During check-ins, the formal began with chrysanthemum tea and crab roe-flavored sunflower seeds. The tea was light and a pale yellow; its taste was flowery and subtly sweet. The sunflower seeds complemented the beverage warmly, offering a crunch to accompany the softness. Further, the drink left a refreshing, almost honey-like aftertaste that eased guests into the experience. While participants mingled and socialized, the organizers began to set up the tasting room.
Although I am a boba addict, I’ve had very little experience outside of the occasional Starbucks chai and Kung Fu Tea milk tea. Fortunately for me, each serving opened with an in-depth explanation from the group’s brewer about the origin, description and traditions of the beverage.
Our brewer, Katalin Maji, was the prime example of expertise and passion. Poised and knowledgeable, Maji offered a thoughtful and engaging guide through each tasting. While my friends and I peppered our brewer with an endless number of questions, she was patient and kind, answering all of our questions while delivering fun facts about each kind of drink. Through this, even the most unique teas felt accessible and familiar.
COURTESY OF THE JHU TEA CLUB
Every drink was a loose-leaf tea, carefully prepared using traditional brewing methods. This attention to craft allowed for each tea’s unique flavor profile to fully develop. Further, the level of detail given to each pour represented the care the Tea Club and its members deliver in their mission.
To begin, the spring season was represented with raw pu-erh. Summer then followed with green tea, autumn with oolong and finally winter with old white tea. My personal favorites were the dark teas. With citrusy and more bitter tastes, my tongue felt “spiked,” and I adored the fruity aftertaste. These teas felt bold and comforting, perfect for the winter season that they were meant to represent.
COURTESY OF THE JHU TEA CLUB
During the intermission period of the Tea Formal, light snacks were offered as palate cleansers in addition to the drinks. The provided menu consisted of flower cores, mung bean pastries, rice cakes and green tea eggrolls. The green tea eggrolls were to die for, as they struck the perfect balance between savory and sweet.
The Tea Formal offered a rare opportunity to dress up, slow down and savor every sip during a busy semester.
To enjoy other sipping specials, find the Tea Club’s events on its Instagram, with further information available through its Linktree. Additionally, the club has a comprehensive list of Baltimore restaurant recommendations for those interested in edibles aside from tea.
COURTESY OF THE JHU TEA CLUB
