【คลาสเวิร์คช็อป】[The Flavor Code of Time] Pu'er Tea In-depth Tasting Course - Four Classic Lessons/Treasures from Past Dynasties

Pu'er Tea Master In-depth Training Course (90 minutes) II Four Classics × Treasures from Past Dynasties × 2800 yuan II Have you ever tasted the language of an era in tea? When a piece of tea has gone through decades, it is no longer just tea, but a messenger of time. Designed specifically for tea lovers, this four-part course will guide you through the four main types of Pu'er tea: Tuo, Brick, Loose, and Cake. You'll delve into the evolution of Pu'er tea craftsmanship, local customs, and the market. Each class will feature five historical tea samples from different eras, from the 1970s' Old Green Brick and Old Tuo to the 1950s' Haozi Cake, exploring the core values of Pu'er. You will learn: ☆ Interpreting the age, aura and transformation logic of Pu'er tea ☆ Deciphering the historical background and tea-making process from the tea soup ☆ Determine collection value and storage strategy ☆ How to taste and evaluate Pu'er tea It is not about following the trend to drink Pu'er, but about becoming a tea lover who can tell the history of tea. This class will not only teach you how to drink, but also how to help others understand the art of drinking. ✅ First lesson Analysis of Five Classic Tuocha Drinks ── Master the flavor secrets of export-grade and Yiwu-style Tuocha** ☑ Focus on tea types: Xiaguanxi + Yiwu Laotuo ☑ Keywords: Tuo tea history, craftsmanship, flavor changes, and age interpretation —— The History of Tuocha and Its Flavor Transformation** Nestled among the Wuling Mountains of Yunnan, the small, conical Tuocha tea (a type of tea) is Pu'er's first export star. From the Xiaguan Tea Factory's "Xiaofa Tuo" (a type of tea), Lincang's Silver Tuo (a type of tea), to the 1970s and 1950s-vintage Tuocha teas from Yiwu Laozhai, this class will allow you to journey through the regions, production methods, aromas, and spirit of the times, one Tuocha at a time. 👁‍🗨 You'll learn: The evolution of Tuo tea production and its export trajectory Analysis of aroma types (camphor, woody, medicinal, etc.) Comparison of the tea soup and tea aroma of Yiwutuo tea from different eras How to guide students or customers to understand the charm of Tuo tea 🫖 Tea Tasting｜1999 Silver Lincang, 1990s Xiaofa Tuo, 1990s Laoshu Tuo, 1980s Yiwu Laotuo, 1970s Yiwu Laotuo ✅ Second lesson Observation on the Pressed Aesthetics and Transformation of Pu'er Brick Tea ── A heavyweight course on understanding dark grey bricks and thick bricks** ☑ Focus on tea types: brick tea from the three major tea factories in Xiaguan, Kunming and Menghai ☑ Theme Keywords: Brick tea classification, storage observation, brick shape and aroma changes —— The Processing, Weight and Historical Volume of Pu'er Brick Tea** Brick tea is a container of compressed time. The thicker it is, the more it requires the art of hiding and pressing. In this class, we will start with five representative green bricks and cooked bricks, discussing the brick structure, then moving on to the levels of tea tasting and storage changes, training you to become a professional tea connoisseur who can tell the "story of a brick." 👁‍🗨 You'll learn: Differences in manufacturing methods of green bricks and cooked bricks and their age Standard understanding and identification of thick bricks and half bricks in Pu'er market Evaluation of soup thickness and aroma How to bring out the charm and perspective of Tibetan wine when teaching and guiding people to drink 🧱 Tea Tasting | 1990s Xiaguan bricks, 1980s Kunming thick bricks, 1980s Menghai 7562 blue bricks, 1970s Kunming old blue bricks, 1970s Fu Lu Shou Xi bricks ✅ Third class Dynamic Flavor Lesson of Old Loose Tea ── What you must understand about tea aroma, storage fragrance and transformation performance** ☑ Focus on tea: Free-style tea from the 1990s to the 1970s ☑ Theme keywords: loose tea characteristics, aroma judgment, tasting practice, collection thinking —— The sense of life and dynamic flavor in loose tea** Unlike the stability of pressed tea, loose Pu'er tea is like a free traveler, in an "unformed" beauty. This class focuses on old loose tea from the 1970s to 1990s, focusing on the sensitive changes in tea flavor, aroma, and brewing, and trains students to master and explain the "variability" of Pu'er. 👁‍🗨 You'll learn: Aroma patterns of old loose tea and how to appreciate tea aroma How to Taste the Differences Between "Ginseng Fragrance," "Tea Aroma," and "Palace" The substantial impact of loose tea conversion and storage on flavor Explanation strategies suitable for lectures and high-end tea parties 🌿 Tea Tasting Types｜1990s Ancient Tree Loose Tea, 1980s Palace Pu'er, 1986 Loose Tea, 1970s Ginseng Fragrance, 1970s Yunhai Loose Tea Five Generations of Classic Cake Tea Flavors An exploration of Pu'er tea flavors from the 2000s to the 1950s** Pu'er tea cakes are a circular carrier of time. Each piece of cake not only preserves a piece of history, but also contains a unique flavor language. This class focuses on the tea cake tasting experience, beginning with the art-lettered tea cakes of the 2000s and progressing all the way to the old, numbered tea cakes of the 1950s. Through flavor guidance, tea aroma perception, and tea soup color comparisons, participants gain a practical understanding of how differences in storage, transformation, and production processes between tea cakes of different eras translate into distinct flavors on the palate. 👁‍🗨 You'll learn: How to identify tea-making styles and storage conditions from different eras through flavor Pu'er tea cake tasting five senses practice (tea soup color, aroma, throat taste, tea aroma, tea leaves) How to describe the levels and conversion characteristics of "old cakes" Use the instructor's guidance to establish your own tea cake narrative language 🍘 Tea Tasting | 2003 Artistic Calligraphy Iron Cake, 1995 Fuhai Tea Cake, 1970s Zhongcha Simplified Cake, 1950s Hongtaichang Hao, 1950s Tongxing Hao ✦ Why do you have to take this course? Many people have drunk tea, but not many can explain "where this tea comes from, why it is transformed in this way, and why it tastes like this." This is not a tea-drinking class, but a journey into history, local customs and sensory training. Through twenty-five types of old Pu'er tea, you will develop the professional language and precision to talk about tea, bring tea, and taste tea. It is not a quick fix, it is a development— It is to enable you to stand at tea tables and lecture halls in the future. Say confidently: "I understand this taste, and I can help you understand it too." This course is only for those who really want to become tea lovers who can "speak eloquently and speak deeply". If you are also—— So let’s start from here and walk into the deep waters of Pu’er. ✦ For those who love Pu'er tea—— Maybe you have drunk a lot of old teas and can’t forget the taste of some of them. Maybe you have collected tea bricks, old tea and cake tea, but you always feel that you are still one step away from understanding them better. You start to wonder: Why does this tea have a woody aroma? Why does that cake have a quiet medicinal aroma? The smell of warehouse, the smell of mountain, the conversion curve... these words are no longer just vague imaginations. Under the guidance of a professional tea master, you will not only drink the tea, but also hear the story of the tea and feel its changes. It gives you a clear language and basis for your intuition and love for tea over the years. You will find that It turns out that understanding a cup of tea is so fascinating and worthwhile. 2024 Class dates: 9/7, 9/21, 10/5, 10/19 Class dates: 11/2, 11/16, 12/14, 12/28