305. Pu'er Tea Connoisseur


Course Arrangement:

  1. History, growing regions and the production methods;
  2. Raw Pu’er vs ripe Pu’er;
  3. The six great tea mountains (old);
  4. The six great tea mountains (new);
  5. Pu’er cupping method and grading;
  6. Ripe Pu’er processing steps and quality reviewing;
  7. Pu’er tea packaging, aging, and storage;
  8. Exam, presentation and tea gathering.


201 Brewing Master


8 weeks


Nov. 2019-Mar. 2020


Once the order is completed, you will get an email with dates and time for you to pick.

We will facilitate and arrange the schedules to suit our students in the same class.

305. Pu'er Tea Connoisseur

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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 as post-fermented in Western tea markets , and as dark teas in Eastern markets. There is a 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 24 hours of study which are divided into 8 sessions (3 hours/session). A total of 25+ premium tea samples will be tasted during the sessions.  Please refer to “Addition Information” for the Exam requirement and the Locations.

Additional information


201-Brewing Master


24 hours (3 hours * 8 weeks)


Blind Cupping, Case study / Presentation, Written Exam

Course Capacity

Small class (2-6 people)

Course Facilities

Course Handout, Tea Samples


MING Tea Classroom (Burlington)


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