Tea looks simple: leaves, hot water, drink.

But behind Chinese tea sits a world of ancient trees, remote mountains, craftsmanship, collectors, and extraordinary prices.

Eugene Chew, founder of Tea Urchin, joins ShanghaiZhan to explain how a chance encounter with pu’er in Shanghai became a decade-long obsession that took him deep into Yunnan.

We explore what separates cheap tea from expensive tea, why old-tree pu’er commands such high prices, how terroir and aging shape flavor, and whether beginners can really taste the difference. Eugene also shares what tea taught him about rural China, mindfulness, and developing a palate.

Key takeaways:

• Pu’er can be aged, collected and transformed over time, making it closer to wine or whisky than everyday tea.
• Price is driven by taste, rarity, provenance, old trees, and collector demand.
• Yunnan’s geography creates dramatically different teas from mountain to mountain.
• Beginners should invest in good leaves before expensive teaware.
• Tea drinking is as much about slowing down and paying attention as it is about flavor.
• Developing taste means learning to notice complexity, mouthfeel, aroma, and aftertaste.

About TeaUrchin: https://teaurchin.com/
Eugene on Linkedin: https://www.linkedin.com/in/eugenechew/

For everything ShanghaiZhan: http://zhanstation.com/

Bryce on Linkedin: https://www.linkedin.com/in/brycewhitwam/
Ali on Linkedin: https://www.linkedin.com/in/alikazmi/