Pranayama + aged sheng — Vienna evening

The evening’s arc

Arrival and settling in. The studio door on a quiet Vienna side street opens at 17:30. You are welcomed with a warm cup of jasmine silver needle — a light, floral infusion that calms without heaviness. Mats, cushions, and blankets are arranged in a generous circle. The light is low, the air still carries a trace of sandalwood. This is not a workshop that rushes. It’s an invitation to arrive fully, sensing the shift from the day’s momentum to a slower, more intentional pace.

The breathwork. At 18:00, Chen Hui Yi guides you to your seat. She opens with a short explanation of the evening’s structure: 60 minutes of pranayama to clear the mind and awaken the palate, then a quiet tasting of three aged sheng pu-erhs. The pranayama sequence draws from classical techniques — nāḍī śodhana (alternate nostril breathing) to balance left and right energy channels, kapālabhāti (skull-shining breath) for gentle clarity, and a long session of simple, seated ujjāyī (victorious breath). Throughout, Chen encourages a soft, observational approach: no strain, no achievement. You are simply noticing how the breath moves, where it’s shallow, where it opens. The room is silent except for the sound of breathing and the occasional rustle of fabric. By the close, many find the mind has become uncommonly still, the senses sharper.

Transition to tea. A short break allows you to stretch, use the bathroom, and return to the circle. The tea table is set: a simple white gaiwan, three small porcelain cups per person, and a simple glass pitcher. Chen introduces the first tea — a 2001 Yiwu aged sheng, Shēng Pǔ’ěr (生普洱) that has spent over two decades in a Kunming dry-storage warehouse. The dry leaves are dark, with a faint camphor fragrance. The first infusion is pale amber; the taste is remarkably clean, with notes of dried apricot, old books, and a gentle returning sweetness. Chen speaks of how the aging process, Wò Duī (渥堆) was not applied here — this is a naturally aged sheng, and the transformation comes from time, microbe activity, and slow oxidation. She invites you to notice the tea’s texture in the mouth, its warmth in the belly.

The second and third teas follow: a 2008 Bulang sheng with a more pronounced bitter-herbal core that resolves into a long, sweet finish; and a 2015 Jingmai sheng, still lively, with a bright, honeyed character. The tasting is unhurried. Questions arise naturally: how does the same leaf, plucked in the same mountains, become something so different with enough years? How does the qi of aged sheng feel after breathwork? Many participants report a sensation of deep centeredness, a soft but alert presence — perhaps the sattvic quality that long-aged puerh can offer.

Winding down. As the last steepings fade, Chen offers a quiet reflection on the marriage of breath and leaf. For those who wish to continue exploring, the team at shop.puerh.app has prepared a selection of aged shengs from the same vintages. And the conversation doesn’t end tonight — tea.community hosts a dedicated channel where evening participants can share notes, ask follow-ups, and stay in touch. By 21:00, you step back onto the Viennese street, the cool October air feeling clean against your skin, carrying a small packet of one of the shengs to steep at home.

What you get

• A 60-minute guided pranayama session with Chen Hui Yi

• Tasting of three aged sheng pu-erhs (2001 Yiwu, 2008 Bulang, 2015 Jingmai)

• Individual brewing set: gaiwan, cups, sharing pitcher

• Printed tasting notes and breathing sequence overview

• A take-home sample of one aged sheng (approx. 10 g)

• Light vegan snacks and herbal infusion during the break

• Access to a private tea.community discussion thread for ongoing exchange

Practical details

• Venue — A studio in Vienna’s 7th district; full address sent 48 hours before the event

• Arrival time — 17:30; the session begins promptly at 18:00

• Dress — Comfortable, loose clothing. Layers recommended as body temperature may drop during still meditation

• Food & drink — A light snack of seasonal fruit and nuts is provided; a cup of jasmine silver needle on arrival

• Language — English, with German translation available if needed

• Accessibility — Ground-floor entrance, no stairs. Chairs and backrests available alongside floor mats

• Weather note — October evenings in Vienna average 8–12°C; the studio is heated