WE001 - Tea biochemistry: oxidation & fermentation

| Time for tea! This time, we will look at tea biochemistry and clarify different technological processess during shu puer tea making (Shucha 熟茶). Special attention will be paid to the tea leaves rich in catechins, amino acids and various enzymes and tea production process, where  starches, proteins, and pectin slowly turn into glucose, amino acids, and other compounds, which significantly influence the taste, aroma and property of the tea.

| What is the difference between oxidation and fermentation? How controlled fermentation (Wodui 渥堆) looks like and since when we are talking about it? What compounds affect the bitterness, color and aroma of tea? What influence has the type of packing and degree of tea compression? How about caffeine, thein and L-theanine? What are the contemporary innovations in shu puer tea production? Why local people prefer the production of the sheng puer rather than shu puer? And how about the microbes and bacteries during tea archivation?

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

🙏| The entrance fee for the event is 1500,- CZK. The maximum number of participants is 6 tea lovers. The event will take place with a minimum of 3 tea lovers (500,- CZK per each participant) or after negotiation. 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 tailored to your needs and expectations after the prior negotiation. 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!