ShopsWhere does Camphor flavor in Puerh tea come from?
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Teas - Pu-erh
2012 Menghai "Spring of Menghai" Raw
1 reviewPremium blend of first flush of spring tea * Batch 201This is a newer Menghai...
2005 Xiaguan Yushang Tuo
0 reviewsThis 200 gram tuo [nest shaped] tea from Xiaguan Tea Factory was stored in Guangzhou...
2014 Autumn Di Jie Village Old Tree
0 reviewsDi JIe is one of few villages around Bingdao. This maocha come from late September...
Shu Tuocha 2003
1 review„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory)....
Luo Shui Dong 2012 Spring
1 reviewThis cake is made from high quality gushu leaves sourced from Luo Shui Dong 落水洞 - a...
Quotes - Pu-erh
„Some tea collectors believe "ripened" Sheng Cha should not be aged for more than a decade.“
Quotes Tags: Pu-erh, Shu - Ripe Puerh
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„cha hu; 茶壶 - Tea pot. Made of porcelain, pottery or glass. Yixing pots are used for both cooked and raw Puer. Since they are pourous, the pots absorb flavours and chemicals from the tea. If one is serious about using Yixing pots, particularly for sheng Puer, one needs to be ready to get at least two pots - one for older and one for younger teas. And these should not be used for brewing other teas, and vice-versa. Yixing teapots will typically soften the flavours of sheng Puer.“
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