TE030 - Anatomy of Maturation: Archivation & Consumption (14.5. 2026)

| Time for tea! This time, we will look at various effects of tea storage on tea, compare tea storage in Xishuangbanna and Czechia, and examine various aspects that may determine better maturation of tea that are supposed to be aged for a long-term. The special attention will be paid to the impact of storage (dry, wet and hybrid), types of tea materials (gushu, qioamu, huncai) and other proper storage management practices that may positively improve the taste, aroma and body of your tea.

| How local tea producers storage their tea? What taste, aroma and body should be expected from well-aged tea? Are storage conditions in Czechia so different from those in Yunnan province? Why so many aged teas in Czechia are so bitter, astringent and woody? How about the humidifiers, zip-lock bags and other storage containers? And what is the minimum quantity and quality of tea that is worthy for long-term aging?

| During the event, we will drink four shu puer teas and will share an exclusive content from our recent work trip in Xishuangbanna with some unique photos and videos. 

🙏| The entrance fee is 450,- CZK. The maximum number of participants is 6 tea lovers. The event will take place with a minimum of 2 tea lovers. Please book your seat in advance and make sure to eat beforehand so you can fully enjoy the authentic tea experience. The event can be repeated some other time upon the negotiation to better fit your needs and expectations. For more information, please contact us at info@bannahouse.cz Thank you for your attention — we look forward to sharing local teas and knowledge with you in our Tea Chamber!