This intensive two-day course is devoted to teas from two of the five traditional countries of origin: China and Japan. Three types of tea will be covered - White, Green and a relatively rare, but increasingly more recognized type of tea in the West, Yellow Tea. We'll explore how traditional and modern production methods, as well as regional influences affect leaf styles, flavor and brewing techniques. As with all Level 3 courses, some basic science of what is happening inside the leaf to make these teas unique will be covered. At least two dozen teas will be evaluated, with a focus on important classic standards from both countries and discussion on what defines "quality" tea of these types for the U.S. market and abroad.