Tea 201 Pu'erh Tea Fundamentals and Tasting Class, A Flight of Five Teas
Explore and learn the fundamentals of pu'erh tea, its origin, history, terroir, unique production process, tasting profile, aging properties, and health benefits. A comparison between the two subcategories, sheng (raw) and shu (ripened/cooked) pu'erh will be demonstrated, as well as gain thorough understanding of raw puerh aging properties by tasting between young 1-3 year old raw puerh, mid-aged raw puerh 11 year old, and 20 year old aged raw puerh.
This class is conducted by Victoria Wu, who is a tea expert and has traveled extensively to historical and modern pu'erh tea mountains of Yunnan, learning all about tea from growers and tea masters, and through her studies of Chinese tea at various institutions throughout China.
Class is 2.5 hours in duration in a small classroom environment. A simplified gongfu tea ceremony will be conducted. PowerPoint slides and many field photos and videos are presented. Maximum of 8 participants to ensure the best learning experience. Cookies and snacks will be provided.
- An introduction to pu'erh tea, its history, culture and tradition.
- Terroir - the core producing regions of pu'erh tea and their characteristics and tasting profiles.
- Contrast raw pu'erh and cooked pu'erh for their processing and aging properties. An explanation of the differences between Garden (Tai Di Cha) pur-erh and ancient arbor tree (Gushu Cha) pu'erh.
- Tasting a flight of five puerh teas, of rare high quality, comparing young and aged puerh. They are Zhong Ji Qing raw puerh, 2015 Tai Hua Gu Shu raw puerh, 2008 Lao Ban Zhang raw puerh, 1999 Yiwu Raw puerh, 2008 Mu Ye Chun cooked puerh.
- The health benefits of sheng and shu pu'erh and how to select a quality sheng and shu pu'erh, respectively.