Tea mixology
What is mixology?
How can tea be used to make a delicious cocktail?
In this Tea Mixology masterclass,
Thibaut Chuzeville and Pouria Fakhraei will cover:
1. An introduction to mixology and the art of cocktail and tea brewing
2. Demonstration of the two cocktails
3. Twisting different components of the recipe for variations.
NOMAD TEA FESTIVAL (NTF) x BREWIN TEA FESTIVAL (BTF)
This year, Nomad Tea Festival is collaborating with the Melbourne-based Brewin Tea Festival.
Tea Mixology is one of the Brewin Tea Festival’s original tea masterclass series.
※ Please note that this masterclass is already pre-recorded. ※
DATE
Saturday, 6 August 2022
TIME
12:30-2:00 pm AEST (UTC+10)
TIMEZONE
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WATCH ON DEMAND
If you can’t attend this workshop during the festival,
you can access this workshop once at any time until 13 August 2022.
LOCATION (HYBRID)
This masterclass is available both in-person and online.
23 Meyers Pl,
Melbourne VIC 3000
Facebook Live
PRICE
50 AUD
hosted by
Thibaut Chuzeville
Originally from Picardy (north of Paris), Thibaut Chuzeville studied hospitality for seven years. During this time, Thibaut worked for Michel Bras at Le Suquet and Alain Ducasse at Louis XV – it is here that he connected with the tea.
Thibaut followed this fascination, working for over eighteen months at Heston Blumenthal’s The Fat Duck, running the tea service. Intrigued by the restaurant’s returning team from a famed Melbourne pop-up, he relocated to Australia. He worked with Vue De Monde in Melbourne as their tea sommelier and assistant restaurant manager. He continued his obsessive curiosity with tea and everything it entailed, from the enormous diversity of growers and producers, preparation, processes and impacts of terroir to the variety of teaware and artists, leading him to join the Lk Hospitality group and open Yugen tea bar.
Pouria Fakhraei
Pouria is the owner and director of hospitality at LORE Taipei, a theatre Immersive Cocktail Bar with live performances. He is in charge of customer experience, training staff, and also creating new drinks to push the boundaries of the cocktail industry.