An Exhaustive Treatise on the Pu-erh Industry: Production, Principles and Transparency; Volume 1

We discuss several industry topics through question and answer format. 1:16 - Why Don't You Sell More Aged Raw Pu-erh Teas? 2:46 - How I select Aged Raw Pu-erh Teas for re-sale? 4:41 - Why do you have so many young Raw Pu-erh Teas? 5:46 - #puerhnursery 7:21 - Hai Lang Hao Brand short history 8:06 - In China domestically what kind of pu-erh tea do pu-erh tea drinkers drink? 8:58 - Are "boutique" Pu-erh tea vendors a western phenomenon? 9:59 - Do you encourage or discourage people from aging their own pu-erh teas? 11:27 - Should we try to model current pu-erh productions after past "classic" productions? 12:51 - "The Journey, not the Destination" 13:48 - Why would someone choose your YS Brand Pu-erh instead of a large tea factory Pu-erh like Menghai (Da Yi) or Xiaguan? 18:12 - When we work with small producers and family growers the money goes directly to them 19:25 - Family and village growers are typically growing in bio-diverse conditions, not monoculture. 21:29 - 20 Years in the future, which brands that produced raw pu-erhs in the 2010's will be considered "classics"? 23:53 - "Boutique" labels produce high quality teas with very low production quantities, which means they will be rare and sought after in the future. 24:51 - What are the advantages or dis-advantages for a pu-erh vendor to produce a "non-region specific" tea cake. 29:20 - Sharing region specific information aids the consumer in their education and aids them in developing tools that allow them to hone in on other teas that they might also like. 30:13 - Even teas from the same village can still be quite different! Music: http://www.purple-planet.com/