Tea Critics – Pu’er Tea Specialist


Course Arrangement:

  1. History and growing regions
  2. The production methods
  3. Raw Pu’er vs ripe Pu’er
  4. The six great tea mountains (old)
  5. The six great tea mountains (new)
  6. Other great mountains/regions
  7. Ripe Pu’er collection appreciation
  8. Pu’er tea packaging, aging, and storage
  9. The health benefit of Pu’er tea
  10. Conclusion: Culture of Pu’er tea


Tea Basics 101


10 weeks



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Did you know:

  • Pu’er tea has the longest history compared with the other tea families. In the jungle of Simao district of Yunnan province, the wild tea tree of 2,700-year-old is still growing. In Xishuangbanna area, wild tea trees of 300 to 500 years old are cultivated in their natural habitation with the least human intervention. 
  • Pu’er teas are often collectively classified in Western tea markets as post-fermentation, and in Eastern markets as black teas, but there is general confusion due to improper use of the terms “oxidation” and “fermentation”.
  • “Fermentation” in the context of tea production involves the action of molds, bacteria, and yeasts on the harvested leaves of the tea plant, whereas teas known in the west as black teas (known in China as Red teas) have only undergone large-scale oxidation through naturally occurring tea plant enzymes. 
  • Pu’er can be divided into two categories – Raw and Ripe. The producing method of the raw Pu’er is very similar to green tea, but the raw material must be the Camellia sinensis var. assamica from Yunnan which is sun-dried in the last drying step.
  • Over time, raw pu’er acquires an earthy flavor due to slow oxidation and natural fermentation. Pu’er flavors can change dramatically over the course of the aging process, resulting in a brew tasting strongly earthy but clean and smooth, reminiscent of the smell of rich garden soil or an autumn leaf pile, sometimes with roasted or sweet undertones. Because of its ability to age without losing “quality”, well-aged good Pu’er gains value over time.

This course is designed for Pu’er tea lovers. Pu’er tea is one of the most complicated tea compared with the other tea families due to its long history. Raw Pu’er from the ancient wild tea trees are highly valued, and high quality ripe Pu’er are treated as the “drinkable antiques” by the Pu’er tea investors.

This course contains 30 hours of courses which are divided into 10 sessions (3 hours/session). A total of 35+ premium tea samples will be tasted during the 10 sessions.  Please refer to “Addition Information” for the Exam requirement and the Locations.

Advanced Tea Training – Tea Critics – Pu’er Tea Spelicalist

Additional information


Tea Basics 101


30 hours ( 3 hours * 10 weeks)


Blind Cupping, Case study / Orale presentation, Written Exam

Course Capacity

Small class (2-4 people)

Course Facilities

Course Handout, Tea Samples


MING Tea House, Mississaug, Oakville


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