On February 8, 2026, the Hopkins Tea Club hosted its third annual “Tea Formal” at the stunning George Peabody Library in Mount Vernon. This event, which brings together members from both the Peabody and Homewood campuses of Johns Hopkins University, aims to educate participants about the art of tea brewing and the traditions surrounding this beloved beverage.
This year’s theme, “Four Seasons,” offered an immersive exploration of various teas that represent the seasonal changes throughout the year. Guests enjoyed a selection of brews, including jasmine and oolong, showcasing the delicate flavors and cultural significance of each type. The formal setting, enhanced by calming music and the library’s historic ambiance, created a serene atmosphere for the tasting experience.
Upon arrival, participants were greeted with chrysanthemum tea and crab roe-flavored sunflower seeds. The tea, light and pale yellow, presented floral and subtly sweet notes, perfectly complemented by the crunchy sunflower seeds. This initial offering set the tone for a delightful evening, with the refreshing aftertaste easing guests into the tasting journey.
As attendees mingled, the club’s organizers prepared the tasting room. Each tea was introduced with an insightful explanation from the group’s skilled brewer, Katalin Maji. Maji’s expertise and enthusiasm for tea were evident as she guided participants through the evening, sharing the origins, characteristics, and brewing traditions associated with each selection. Her patience and engaging storytelling turned even the most unfamiliar teas into accessible experiences.
The tasting featured a variety of loose-leaf teas, each carefully prepared using traditional methods to highlight their unique flavor profiles. The selection began with raw pu-erh to represent spring, followed by green tea for summer, oolong for autumn, and old white tea for winter. Dark teas particularly stood out, offering bold, citrusy flavors with a comforting finish, embodying the essence of winter.
During an intermission, light snacks served as palate cleansers, including flower cores, mung bean pastries, rice cakes, and green tea eggrolls. The eggrolls, in particular, were a highlight, striking a delightful balance between savory and sweet.
The Tea Formal provided a rare opportunity for students to dress up, slow down, and savor each sip amidst a busy academic schedule. For those interested in future events, the Tea Club shares details through its Instagram and maintains a comprehensive list of Baltimore restaurant recommendations for additional culinary adventures beyond tea.
This engaging event not only celebrated the rich traditions of tea but also fostered a sense of community among its members, reaffirming the club’s commitment to spreading knowledge about this time-honored practice.
