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Longan

The longan (龍眼 lóng yǎn, lit. dragon eye), is so named because it resembles an eyeball when its fruit is shelled (the black seed shows through the translucent flesh like a pupil/iris). The seed is small, round and hard, and of an enamel-like, lacquered black.

Source Web: Longan[online]. WikiPedia. Available on WWW: <http://en.wikipedia.org/wiki/Longan>. [q913] [s97]

Photos Tags: Pu-erh

2013 Spring Hekai Gu Shu Mao Cha

1 review

The mao cha were picked on the same day from the same tea garden. Light yellow liquor...

2012 Xiaguan JiaJi Tuocha In Box 100g

0 reviews

Conventional Xiaguan green box and classic "Jia Ji" recipe! This tuocha is pressed in...

YouLe 2013 - blind tasting set 6

1 review

dense, rich, bitter-sweet, fruity aroma, full body floods the whole mouth and gives a...

2002 Yi Wu "Ancient Spirit" Raw Pu-erh

2 reviews

Made entirely from spring 2002 material, this Banna wetter stored tea cake sports a...

ManSa 2013 - blind tasting set 7

1 review

flowery, in some parts honey, narcotic aroma, taste goes to honey, sweetish tones,...

2012 Xiaguan FT Flame Mushroom (Jin Cha)

0 reviews

This Xiaguan mushroom shape raw puerh tea is made for Fei Tai (For Taiwan)" means this...

„Meng-Hai Tea Factory started to use the trademark "Da-Yi" around 1978. Xia-Guan Tea Factory started to register the trademarks "Song-He" and "Nan-Zhao" in 1992.“

Source Web: Pu-erh.Net. Puerh History: Noteworthy Facts[online]. Available on WWW: <http://www.pu-erh.net/sections.php?Choice=Puerh_History>. [q749] [s82]

Quotes Tags: Pu-erh, Tea production, China

Puerh Tea Production Processing - Start to Finish in Yunnan China

Quest of Wild Tea in Yunnan

How do they make it? Puer Tea Production

Making pu-erh tea: Pan-frying

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