Highlights

This online class will discuss the fundamentals of pu'erh tea, its history, terroir, unique production process, the subcategories of raw puerh and ripen puerh, aging properties and storage, gongfu brewing technics and guided tasting. A comparison between the two subcategories, sheng and shu pu'erh will be studied. Attendees will gain a thorough understanding of puerh tea and will become aware of many misconceived notions about puerh tea.  A simplified gongfu presentation and a Q&A session are also included.

This class is conducted by Victoria Wu, who is passionate about tea and has traveled extensively to historical pu'erh tea mountains of Yunnan, learning first-hand directly from growers and tea masters, and through her studies of Chinese tea at various reputable institutions throughout China. 

Class material: A tasting flight of six puerh tea samples of 14g each will be shipped free after registration. They are carefully selected for learning purposes, of high quality and authenticity rarely found on the market. PowerPoint slides and field photos and videos will be presented.  Video meeting information will also be provided before the start of the class. 

Registration will be closed prior to the class date to allow time for shipping of the teas.

Date: TBD

Note: We recommend the attendees supply the following items before the class starts. These are not included in the class materials. 

• A gaiwan or teapot. We have a gaiwan starter set can be purchased here. 
• An instant read thermometer or variable temperature water kettle.