The most comprehensive and in-depth practical Puerh learning curriculum available, developed entirely without AI. From the tradition of the most expert living tea people in the world to the current state of the art frontiers.
| Brewing | Identifying quality | Knowledge | Terroirs | Buying & Aging | Teaware & Water | Teas | |
|---|---|---|---|---|---|---|---|
| Level 1 –
Competence |
How to brew Puerh
or Slow tea 101 |
Aftertaste over perfume | What is Puerh
How a puerh tea cake is made (Shou puerh fermentation) |
Differentiate Yiwu, Menghai, Lincang | (Basic principles)
You should age Puerh |
Gaiwan,
(Basic water calibration) |
Dry vs Natural storage
Ancient tree and old shou |
| Level 2 –
Expert |
Brew Puerh like a Pro | Identify real ancient tree
Benchmark standard (+ 2025 video) |
Evolution of taste over the last 20 years | Important terroirs of Puerh | Tongables: which teas to age and how to store them | Duanni or dark zini teapot
Late qing/early ROC cups (Water) Clay kettle |
The Gold Standard
Taiwan / Malaysia / HK storage |
| Level 3 –
State of the Art |
Online class | Strength and Elegance | (4 Eras of Puerh) | (Super premium terroirs) | Achieving the 50s Red Mark taste
Having a developed strategy |
Late qing/early ROC teapots
Silver Kettle |
Very old Puerh |
(Entries in parenthesis and cursive mean it’s not available yet)
Level 1 – Competence
Brewing
100 How to brew Puerh
101 Slow tea course
Identifying Quality
111 Aftertaste over perfume
The throat never lies
If you want to know about the real quality of a puerh, look at your throat. The depth and length of aftertaste: how deep and for how long does the…
Continue reading
112 Puerh Tiers Quality
113 The Unbearable Lightness of Modern Puerh
Knowledge
121 What is Puerh
122 How a puerh tea cake is made
Terroirs
131 Differentiate Yiwu, Menghai and Lincang
Buying and Aging
141 Basic instructions
Buy high quality, not pulong
Basic fake detection
Teaware and water
151
Teas
161 Dry storage vs Natural storage