Product detailed description
| Summer is finally here, which is a perfect time for exploring Xishuangbanna Tea Culture! This time, we will dive into the shucha (熟茶), a ripe puer tea introduced in early 1970s as a substitute to highly demanded aged sheng puer (Laoshengcha 老生茶).
| Shucha is a very popular drink from Yunnan Province, which has been produced in the large-scale since 1975*. Traditionally, the shucha is made from dry leaves of shengcha (Shaiqingmaocha 晒青毛茶) by using the controlled fermentation technique (Wodui 渥堆), where the tea is watered and put on the big piles covered by tarp or other textiles.
| To date, shu puer is standartly fermented for approximately 40-60 days, particularly in Menghai Region (勐海), which has perfect conditions for the fermentation. Depending on the quality and demand, the tea is fermented either in the large quantities in the tea factories (Woduifajiao 渥堆发酵) or smaller quantities in bamboo baskets (Zhukuangfajiao 竹筐发酵).
| How Xishuangbanna shucha taste? How is it produced? What are the differences among shucha from Menghai and Mengla? And what are the contemporary innovation in the shucha tea industry? During the event, we will clarify the history, technology and differences among shucha, and finding the common traits as well as differences among different regions in Xishuangbanna.
| The entrance fee is 300,- CZK. The entrance fee includes a bilingual presentation (EN/CZ) and tasting four shu puers from Xishuangbanna. The number of seats is limited. Please, book your seat in advance at our website. Thank you for your attention and we are looking to sharing tea with you at our Tea Chamber!Additional parameters
| Category: | Tea events |
|---|---|
| ? Place: | Tea chamber (Chashi 茶室) |
| Time: | Saturday 18:30 - 20:30 |
| Seat limit: | 10 |
| Entrance: | 300,- CZK |