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Shu Puér | Tasting & Evaluation
May 11, 2023 @ 4:00 pm - 6:00 pm
€28,00
All around Asia, Shu Puér (a post-fermented tea using Yunnan Large Leaf cultivar) has grown in popularity due to its probiotic nature, smooth taste, minimal caffeine, and calming mind/body feeling. However much of the Shu Puér that is available in the West is often lacking in much of these characteristics.
In this Shu Pu’er tasting session, we’ve selected 4 representative teas to not only introduce you to Shu\Ripe Puér and its fermentation process, but also learn the fundamentals of tasting Shu Puér, how to evaluate the base tea material quality, and the indicators of different grades and ages of Shu Puér. With this knowledge, you will build tasting and evaluation techniques for your future tea tastings and purchases.
We have included some of our favorite teas, one which is a newly sourced aged 2012 Shu Puér from our recent travels, from one of the last batches made by a Jing Mai fermentation master before he passed away. We can’t wait to share with you all!
Selection of the tea
Set 01
2015 Younger tree from different mountains: Bangwai vs Bulang Mountain
Set 02
Jing Mai Shu Pu’er from 250+year old tree materials: 2012 vs 2016
Welcome to join us on 11.5 Thursday, 16-18 at Nari Tea Lab.
