Jing Tea Puerh Tea Tasting Event

Posted by Andrew
in Tasting Events/Shows

After the great response to their ‘introduction to tea and tea tasting’ event held at the Hyatt Regency Churchill in January, Jing Tea will be holding another event on the 27th of February focusing specifically on puerh tea.

“Edward will explain in detail the production methods behind both raw and cooked puerh teas, their storage, taste and vintage. A range of extremely fine and rare puerhs will be tasted, including raw and loose puerhs from the 1990s, 1980s Xiaguan Factory Cake, 2000 Yiwu Raw Puerh Cake, 1970s Menghai Factory Cake and, if possible, 1950s raw loose puerh.”

This event will be held on the 27th of February in a central London location and there are 25 places available. However, if demand justifies it, we will replicate the event on the 24th of February.

To attend call Ela or Bethan on 020 7183 2118. There will be a booking fee of £10.00 per person

Feb 01

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3 Comments Jing Tea Puerh Tea Tasting Event

carolyn pickersgill

February 5th, 2008 at 3:18 pm
1

do tesco’s sell pu-erh tea?
Puerh afficionado

June 1st, 2008 at 3:33 am
2

Sorry for the people who choose Jing Tea as a supplier for pu erh… There was not raw pu erh in the 50′s, cooked loose pu erh only started to be developped during that time, and raw mao cha was compressed and not sold loose. I think that they should talk to their source in China because obviously, they do not know pu erh tea. The information about pu erh tea on their website is filled with mistake like the story for tourist: leaves are picked form ancient wild tree deep in the forest Real wild ancient tree leaves cannot be used to make pu erh because they are intoxicating. Old tree leaves is another story.

One who know pu erh, knows zi sha and beeing a collector myself, I took a look at their selection and found a 90 pounds duan ni yixing teapot which is not duan ni clay but a new type of red clay call orange-red clay.

Wrong info on pu erh, wrong info in Yixing teapot, I will pass on the other teas. It is really hard to think that Jing Tea is THE specialist for Chinese tea in the UK!
Jacob

August 6th, 2008 at 7:07 am
3

There was no COOKED puerh (shu cha) in the 1950′s only RAW puerh (seng cha). Cooked puerh production began in the 1970′s. Seems like you got your terms mixed up.
Producion of tea from Wild tea trees is so widely known that you make yourself sound a little inexperienced. A collector? You obviously have never actually been to Yunnan Province in China to see puerh production.
Maybe try visitng Yunnan provice and see puerh tea production for yourself – you might even get to try some wild tea. That way you might understand the basics before you critisize others.