1. Tasting Aged Pu-erh Tea
Chen Chuping
Unfortunately due to Visa issues master Chen Chuping will not be attending this year.
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Tea science expert.
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Graduated from Anhui Agricultural University.
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Over 30 years of experience in the tea industry.
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Lecturer at tea culture training institutions
2001 Banzhang 357g Raw Pu-erh Cake：
Produced under the China Tea (Zhong cha) brand, batch No. 001, this cake comes from the Banzhang tea region in Menghai County. It was stored in Kunming for several years and later aged in Beijing for 8 years. Made from spring harvest raw materials, the dry leaves have a glossy, vibrant appearance. The tea features a distinct floral aroma and a pure character. The liquor is golden and oily, with a rich, lingering taste and a long-lasting sweet aftertaste (Hui gan). The infused leaves are lively and supple. This tea is a classic representative of the Banzhang region.
2003 Banzhang Old Tree Ripe Pu-erh Cake:
A custom-made tea, returned from Taiwan to the mainland. The cake is well-shaped with even thickness and excellent storage condition. It comes wrapped in plain white paper, with no writing or inner ticket information, and a hidden brown ribbon pressed across the surface. The aroma is rich and layered, with fruity and woody notes in the tea liquor, and the lingering scent in the empty cup carries a strong ‘aged charm’ (Chen yun). The tea soup is a clear, deep red—amber-like in color. The taste is thick and smooth, with a rapid salivating effect and strong aftertaste. The infused leaves are plump, soft, and full of vitality. This tea perfectly embodies the quality expected of ripe Pu-erh made from Banzhang old tree material, making it a top choice for seasoned Pu-erh enthusiasts.
2. Yunnan Wa Roasted Tea（Tea art performance）
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Tea Engineer.
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National Tea Art Technician
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Gold Medal winner at the 2004 National Ethnic Minority Tea Art Competition.
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Vocational trainer for tea artists, tea evaluators, and tea processing technicians since 2008.
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Frequent judge for national tea art competitions.
Zhu Zuoxun
Yunnan, located in southwest China, is the earliest birthplaces of tea trees in the world and is rich in ethnic minority cultures. The Wa people, who live in southwestern Yunnan, are among the earliest tea drinkers in ancient times. Tea plays an important role in Wa life, used for healing, praying for blessings, and ancestor worship, as well as being a valuable gift. The Wa people revere fire and the sun, and their traditional roasted tea method comes from ancestral techniques. Freshly picked tea leaves are gently roasted together with glutinous rice in a special clay pot, releasing a rich aroma of tea and rice. The roasted tea is brewed with mountain spring water, filling the air with fragrance and offering a mellow taste. Roasted tea is not only a way the Wa people welcome guests but also reflects their warm hospitality and long-standing tea culture heritage.
3. Understanding and TastingYunnan Pu'er Tea
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Graduated in 1984 from Anhui Agricultural University.
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Senior Tea Engineer.
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Member of the National Standard Sample Technical Committee (Tea Standard Sample Working Group).
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Former Deputy Director of China Tea Kunming Factory.
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Deputy Director of the Pu-erh Tea Professional Committee.
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Specialist at the Expert Committee of the Yunnan Tea Distribution Association.
Fang Ke
2017 Ripe Pu-erh (168g):
This 168g ripe Pu-erh is made from carefully selected leaves from Banna, Lincang, and Pu’er—regions well-suited for producing high-quality ripe tea. The tea was fermented by experienced masters with decades of expertise, then naturally aged for five years before being pressed.
It features a well-formed cake with moderate density, tightly knotted leaves, and a rich reddish-brown glossy appearance. The liquor is deep red, bright, and clear. The aroma is richly aged and pure, reminiscent of lotus fragrance. The taste is smooth, mellow, and full-bodied, with a pleasant and lasting sweet aftertaste. The infused leaves are soft, dark brown, and tender, with excellent infusion endurance.
2018 Jingmai Raw Pu-erh (168g):
This 168g raw Pu-erh is made from sun-dried tea leaves harvested in 2018 from ancient tea trees on Jingmai Mountain—a UNESCO World Heritage site in Pu’er, Yunnan.
The cake is round and well-compressed, with tight, tippy strands. It offers a unique orchid fragrance with a hint of honey. The liquor is a clear, bright orange-yellow, with a rich, aromatic flavor profile and a long-lasting sweet aftertaste (Hui gan) that stimulates saliva and lingers on the palate.
