Tag Archives: puer
A Tea for Departures – Lau Banzhang
Embarking for the south of Yunnan on the tea sourcing mission tomorrow, it seems a perfect time to indulge in a little ‘tea’ farewell from home here in Shangrila. Above, on the wooden slats of my Tibetan home’s roof, ice … Continue reading
“Hu Kai – A Tea of the Soul” … and one that still stuns the tongue
It remains a tea that I don’t get enough of (which will hopefully be remedied in the coming two weeks). My fierce Lahu contact in Xishuangbanna assures me that this will be the case. Hu Kai’s roots, flavours, and understated … Continue reading
A Tea fit for a Trek
When selecting a tea for a mountain journey – and for every mountain journey there must be a tea – there is always a moment, a question: “which tea(s) for this particular trip?” The final selection signals not only a … Continue reading
Guest Blog Post for Asha Tea House
Guest blog post for David Lau’s Asha Tea House in California on tea’s very simple and understated origins in southwestern Yunnan – Pulang Mountain – here
Latest post and video on Templar Food
Templar Food
Jeff Fuchs Talk and Tea Tasting
Upcoming talk at Museum of Nature in Ottawa Canada on the importance of trade and Puer in the Himalayas. Thyme and Again EXPOSURE Gallery
Nongyang
Sour Tea: The Indigenous World’s Treat Within the muggy mists of eastern Burma, amidst the toughened and muscular indigenous minorities of southern Yunnan there can still be found tea traditions that transcend any tea trends, eras or pretentious terms. There … Continue reading
Pu’erh´s Ancient Green Home- Part II
We are heading to one of Xiao Yang’s ‘uncle’s’ homes for a sitting and sipping of a potent new batch of sheng (raw/green/unoxidized) Puer. Here the black Pu’erhs are referred to as “candy”, something “useless” and worse – something that … Continue reading
Puer´s Ancient Green Home- Part I
Puer’s isolated and unassuming roots revealed in southwestern China. Continue reading
Welcome to the Jeff Fuchs Tea Blog
It seems only fair that this first tea entry begins where the ‘green’ begins – tea’s humid and understated roots. Here, where tea has been nurtured virtually unchanged in all of the patient centuries and where still today the green … Continue reading