The arc of the evening
The evening begins softly. As you arrive at the Tea & Asana Studio in Shoreditch, a light cup of 2012 Shòu Méi (寿眉) awaits — warm, mellow, and gently earthy. This first pour sets a contemplative tone: the sweetness of age mingles with the quiet hum of a dimly lit room, mats spaced with intention.
After a few moments to settle, our host Chen Hui Yi offers a short introduction to the tea we will taste later. He speaks of Fuding’s misty mountains and the patient transformation that turns a lively young white tea into the deep, honeyed brew we are about to sip. The three vintages — from 2012, 2016, and 2020 — each tell a part of that story.
Then we move into yin yoga. A local teacher guides a 45-minute practice of long-held floor postures: butterfly, dragon, and caterpillar, each held for three to five minutes. Props — bolsters, blankets — support the body, encouraging release rather than effort. The room is lit by candlelight, and the only sound is the teacher’s voice weaving through prāṇāyāma cues: we begin with a round of nāḍī śodhana, alternate nostril breathing, to quiet the mind and prepare the body for stillness.
As the final shape dissolves and we rest in a long savasana, the scent of the tea brewing in the corner begins to fill the room. The transition from practice to tasting is seamless: still seated on your mat, you are handed a fresh cup.
The guided tasting itself unfolds like a slow conversation. Chen pours each vintage in turn, guiding your attention from the golden brightness of the 2020 to the amber depth of the 2016 and finally the dark umber of the 2012. He points out the shifting notes: the young one’s faint orchid and fresh hay, the middle vintage’s dried apricot and gentle spice, the oldest’s profound notes of aged leather, camphor, and warm honey. There is no rush; each cup is sipped in silence, then discussed quietly among the group.
Throughout the evening, we touch on the affinity between yin yoga and aged white tea — both ask you to slow down, to notice subtlety, to find richness in what feels initially delicate. Chen shares practical notes on brewing parameters, water temperature, and the nature of the aging process, drawing on his years of experience with white and yellow teas in Guangdong.
As the session draws to a close, a nourishing light soup is offered — a small, warm bowl to ground the group before stepping out into the London evening. You leave with a small packet of one of the tasted vintages, a set of brewing notes, and an invitation to explore further: tea.community members can apply a discount for this event, and the teas themselves may be purchased later from shop.thetea.app.
The evening does not demand anything of you. It simply offers a space to linger in yin — both on the mat and in the cup.
What you get
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A 45-minute yin yoga session with long-held floor postures, held by an experienced teacher.
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A guided prāṇāyāma practice (nāḍī śodhana) to settle the mind before the practice.
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Tasting of three distinct Fuding Shòu Méi (寿眉) vintages — 2012, 2016, and 2020 — led by tea expert Chen Hui Yi.
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Detailed brewing notes and a small take-home packet of one of the tasted teas.
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A warming light vegetarian soup served after the tasting.
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Yoga props (mat, bolster, blanket) and tea ware provided.
Logistics
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Where — The Tea & Asana Studio, 2a Calvert Avenue, Shoreditch, London E2 7JP
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Dress — Comfortable, layered clothing — yoga mats are provided. A light shawl may feel comforting during savasana.
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Food — A small bowl of vegetarian soup is served after the tasting, alongside warm tea throughout.
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Accessibility — The venue is on the ground floor with step-free access and a quiet entrance.
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Language — The session is conducted in English; Chinese tea terminology is explained in context.
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Kit included — Yoga mat, bolster, blanket, and all tea ware. You only need to bring yourself.
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Weather note — The studio is gently warmed; the practice space stays comfortably cool for yin.