Chinese Tea Ceremony on the Farm

A Chinese tea ceremony on the farm creates a calm and atmospheric experience. Guests are invited to slow down, listen to the silence, and experience how traditional Chinese tea culture meets the Norwegian landscape. The ceremony focuses on presence, taste, and aroma, with carefully selected teas and a host who guides through each step. This is, to put it mildly, a completely different experience from tossing a tea bag into a mug of hot water!

The experience is suitable for small groups, circles of friends, and companies that want a different kind of gathering. The combination of farm life, fresh air, and tea ceremony offers a unique form of recreation and inspiration.

Welcome to the Chinese Tea Ceremony Course – with artist Xia Hua!

Discover the fascinating world of Chinese tea culture and immerse yourself in the art of brewing tea. The course is presented by Xia Hua, a renowned artist from Yunnan Province (China’s famous tea region). Xia Hua will share her deep knowledge and passion for tea and the many different types of tea in China, especially the famous Pu-erh tea from her home region.

What will be learned?

• Introduction to tea culture and tea tasting
• Different regions and types of tea
• Basics of tea utensils and equipment
• Demonstration of brewing techniques, water temperature, and flavor characteristics
• Focus on the senses and emotions in tea experiences 

Botanical art – course in painting and drawing with natural materials

Botanical art is about painting and drawing subjects from nature, with a focus on handmade expression and natural materials. The courses offer a creative break from everyday life, where nature’s shapes, colours and details take centre stage. The teaching is suitable for both beginners and more experienced artists who wish to immerse themselves in botanical subjects such as flowers, leaves and plants.

Through practical guidance, the eye is trained to see structures, light and shadow, while working with techniques in watercolour, drawing and mixed media. Participants learn how to build up a botanical subject step by step, from simple sketches to finished compositions with depth and precision.

Emphasis is placed on calm working processes, presence, and inspiration drawn directly from nature. The courses provide space for both experimentation and in-depth exploration, and the goal is to create botanical artworks that combine professional craftsmanship with personal expression. In this way, botanical art becomes a sensory experience that strengthens both creativity and the experience of nature.

Flower arrangements and natural materials

The floral decorations on the farm are inspired by nature’s own resources, with extensive use of seasonal flowers, grasses, twigs, and other organic materials. Wild plants from the surrounding area bring joy to the creative process.

The result is unique arrangements that reflect the seasons and highlight the value of locally sourced, sustainable flowers. 

Botanical Print / Other technical

Asian Cooking Class: Kitchen, Food Culture and Flavors

The Asian cooking class offers a practical introduction to flavors, techniques and food culture from different parts of Asia. The course is suitable both for beginners and food enthusiasts who want to learn more about authentic ingredients, spices and traditional preparation methods.

1. Rice noodles, spices and soups

The course begins with the basic use of rice noodles in stir-fries, salads and soups. It covers how to soak and cook the noodles, and how to combine them with vegetables, meat or seafood.

Participants learn how to organize and balance spices such as ginger, garlic, chili, lemongrass, coriander and soy sauce. Simple, flavorful soups inspired by Chinese cuisine are prepared, with a focus on broth, aroma and fresh toppings.

2. Chinese dumplings

In the section on Chinese dumplings, there is a step-by-step demonstration of how the dough is made, rolled out and filled. Classic fillings such as pork, shrimp and vegetables are used, along with simple vegetarian variations.

Participants practice different folding techniques and learn the difference between boiled, steamed and fried dumplings. Emphasis is placed on texture, flavor and how dumplings are served as part of a larger meal.

3. Different sauces and flavor building

The course concludes with an introduction to a system of sauces used across Asian cuisines. Basic sauces are prepared, such as:

• Soy-based dipping sauce with vinegar and chili
• Sesame and peanut sauce for noodles and dumplings
• Sweet and sour sauce for stir-fries and fried dishes
• Simple chili sauce and aromatic garlic oil

Participants learn how these sauces can be varied with herbs, citrus and spices to create new flavor profiles. They are introduced to the balance between salty, sweet, sour and spicy, so the sauces can be used flexibly in everyday cooking.

Feel free to get in touch for more information.