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Longan

The fruit is sweet, juicy and succulent in superior agricultural varieties and, apart from being eaten fresh, is also often used in East Asian soups, snacks, desserts, and sweet-and-sour foods, either fresh or dried, sometimes canned with syrup in supermarkets. The taste is different from lychees; while longan have a drier sweetness, lychees are often messily juicy with a more tropical, sour sweetness.

Source Web: Longan[online]. WikiPedia. Available on WWW: <http://en.wikipedia.org/wiki/Longan>. [q915] [s97]

Photos Tags: Pu-erh

2012 Mangzhi Huang Shan Cha Xiao Bing

1 review

This tea came from Mangzhi mountain which is located in the west of Xiangming village...

2009 Cha Shu Wang "Jing Mai Chun Liao

0 reviews

This Pu-erh is called "Jing Mai Chun Liao Cha" (景迈纯料茶) - Jing Mai Mountain Pure...

2007 Jingmai Qiao Mu “0502”

1 review

Use Jingmai mountain arbor (Qiao Mu) tea which picked before Grain Rain (mid-April) as...

ManSa 2013 - blind tasting set 7

1 review

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

2015 Chawangpu Hekai Gushu Xiao Bing

1 review

Material for this cake came from Man Nan Lao Zhai in Hekai mountain. Man Nan Lao Zhai...

2011 Bulangshan Banpen Village Raw Puerh

1 review

This raw puerh cake is made of Wan Bang Tea House from Kunming. This product without...

„Pu-erh leaves are picked as one bud and 3-4 leaves whilst green tea is picked as one bud and 1-2 leaves. This means that older leaves contribute to the qualities of pu-erh tea.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q489] [s62]

Quotes Tags: Pu-erh

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