Nov 4, 2014
Everything you always wanted to know about pu erh but were afraid to ask...and more.
In Part 2 of "Drunk on Tea", Shunan Teng of New York City's Tea Drunk shatters some myths about pu erh tea, contrasts cooked vs. raw pu erh, and talks in-depth about pu erh regions and fermentation. Shunan also chats with us about her ongoing tea classes and events at Tea Drunk.
For more information on Talking Tea and updates on new episodes, visit our Facebook page at www.facebook.com/talkingtea.
To inquire about being a guest or having your organization featured, please email us at email@example.com.
Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @.
This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.
Photo of Tea Drunk courtesy of Shunan Teng