Product detailed description
| Autumn is finally here, which is a perfect time for exploring Xishuangbanna Tea Culture! This time, we will dive into tea chemistry and clarify different technological procedures for puer teas (Shengcha 生茶 and Shucha 熟茶) in Xishuangbanna from the natural science perspective.
| During the harvest, tea farmers standartly collect fresh new sprouting tea leaves, which are rich in catechins, amino acids and various enzymes. Then, it comes to the oxidation, notably during withering (Weidiao 萎凋) and roasting (Shaqing 殺青), when the tea leaves decrease its moisture levels and help starches, proteins, and pectin to turn into glucose, amino acids, and other compounds, which will determine the taste, aroma and property of the tea.
| Once the sun-dried shengcha (Shaiqingmaocha 晒青毛茶) is made, tea producers can decide to compressed (Yazhi 压制) it into various shapes to decrease the oxidation rate or use it as a semi-finished product for ripe shu puer (shucha 熟茶). During the controlled fermentation process (Wodui 渥堆), the tea is watered and put on the big piles before covering by tarp or other textiles for approximately 40-60 days. During this time, tea producers regulate the heat and humidity to faciliate microbiological processes and enzymatic activity in order to immitate the long-term archivation process simialr for the aged shengcha (老生茶).
| What is the difference between oxidation and fermentation? How different is aged shengcha and aged shucha? How different tea materials and changes in various tea procedures determine the taste of the tea? During the event, we will taste four aged puer teas (shengcha and shucha) and discuss the commont traits as well as the differences among them.
| The entrance fee is 650,- CZK. The entrance fee includes a bilingual presentation (EN/CZ) and tea tasting. The number of seats is limited. Please, book your seat in advance. 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: | 650,- CZK |