My name is Colton Myers. I started my gongfu cha journey only a couple of years ago, and have spent most of that time learning about sheng (raw) puerh. I love the breadth of experience that sheng puerh can give — different mountains, regions, and villages create endless variety in taste and experience. Add to that the different types of storage and aging and you have a category of tea that one can never truly “master.” I hope you can join me for some tea!