What is PU-ERH TEA?

What is pu-erh tea and how should it be brewed? How does storage environment affect taste? What is the difference between maocha and mature pu-erh?

In this video, Alice provides an introduction to the the world of pu-erh teas, covering different varietals, crafting styles, brewing methods, and food pairing options.

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TEA:
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Emperor Pu-erh, 2008:
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Wild Leaf Menghai Sheng Pu-erh, 2003:
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Emperor Pu-erh Cake, 2008:

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TEAWARE:
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Crimson Gaiwan:
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Yixing Teapots:
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Glass Server:
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Tea Dish:
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Teacup:
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Tea Utensils:
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Tea Tray:

#RedBlossom #TeaCulture #PuErh

[DharmaTreasuryTempleDTT]

I like how she is very honest about what is fine quality and what is not~ this is very educational for the people who come to our tea gathering! thanks

[angelsheart]

I love your style of educating the masses on this wonderful plant. Thank you. Thank you for your patience!

[jackashcroft]

Wow a channel about tea!!
You just made an Englishman very happy!

[crystallee]

This was a very interesting and instructive video! I didn't know anything about pu-erh, but I do love tea and I've been wanting to learn more about it.

[KerryKraemer]

What a gentle kind and modern lady sharing the good culture of tea thank you mme.

[ElectricUAM]

I drink Puer religiously every day! Can't imagine not. Over the years, I've favored raw over ripe. But either way, I love Puer in almost any shape or form :)

[thanielxj]

I had no idea how complex tea could be. It makes sense it's been around for so long but it's just something I had never come across before. I'm excited to keep learning about it and maybe try some of these teas

[rbmarbella]

Just had one this stormy afternoon and pu erh is a blast! Live it dark and strong steep! Amazing channel!

[hdpi]

Loved the anecdote about your grandpa❤, i also like my pu erh dark and heavy

[garyschomberger]

It's been years since i bought tea from Red Blossom and i was so happy to find this!

[huntswithnature]

Youree wonderful and very informative. I just realized that you're in San Francisco which I am as well so after my excitement subsided, I wanted to tell you that I am honored to become a new customer of yours. Looking forward to it.

[hayleygarraway]

I love this! It's my first time coming across Pu-erh Tea and I find it so interesting, definitely want to learn more. Thank you for sharing

[weewee]

Truly appreciate your demo. Comprehensive and broad. Thank you!
From Singapore.

[PastorErickDMarquez]

I Just made a Big order Cant wait to try these Her Video reviews are so good i had to buy them...!

[optimalreview]

Great video and lovely presentation. Thank you :)

[rolux]

Thank you for that amazing and helpful video!

As soon as I saw the Baozi I was immediately send back to the time I was living in China!

My company send me to Northern China (Changchun) for a year and I really fell in love with the food.
I had Baozi almost every day, my favorites where pork and cabbage, just like the one you made!

Since I’m home I made Jaozi, red braised pork, Gong bao ji ding and many styles of vegetables myself, but always was afraid of making the yeast dough and forming it around the filling so it’s even and nothing falls out!

Tea eggs where also lovely everytime I had them.
My favorite dish with tea eggs was breakfast from a little street food card, unfortunately I don’t know it’s name :(

It was a kind of wrap filled with still crisp (but of course not uncooked) grated potatoes, cilantro, different vegetables, tea eggs and optional sausages.
Maybe even more ingredients but it’s so long since I had the chance to eat that amazing dish.
Oh and also it was a huge portion, for a ridiculous cheap price, something less than a dollar which would be easily 10$ or more in the western world.

[TrevorRGHolt]

Thank you so much! I have just recently tried this tea but it was the US style and unaged. Looking forward to trying yours. Thank you for the info!

[JT-iwcw]

Very helpful video, I learned so much. Great presentation.

[muhash]

Really enjoyed your video. Appreciate your sharing of knowledge. And the way you explained it. 5 star.

[alexanderhenrich]

Thanks for the great overview! I read and watched a lot about Pu-Erh tea and the local tea culture of Southwestern Yunnan recently and I think that one thing is interesting to mention as well:

While maocha is not considered a finished product in modern Chinese tea culture, the tea farming peoples, such as Bulang, Dao, Hani or Lahu, traditionally neither press it into cakes for their own consumption, nor do they ferment it through wet-piling but they use loose leaf raw tea (maocha) to roast it in a pan or pot over open fire and then add water to boil it there. It was pressed into cakes for transportation to other regions and the process of aging and fermentation was a side effect of trade over long periods and distances.