ShopsWhere does Camphor flavor in Puerh tea come from?
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Teas - Pu-erh
Yiwu 1999 maocha
1 reviewYiwu 1999 maocha is a well stored tea in Taiwan. Loose leaves, maocha, is not stored...
2004 Jin Hao Feng Huang Ripe Puerh Tuo
1 reviewThe best ripe tuo cha this factory has ever made. The 801 product line is well known...
ManZhuan 2013 - blind tasting set 5
1 reviewsweetish, rich, dense taste is apparent from the first brewing, in the second brew the...
2012 Menghai "Spring of Menghai" Raw
1 reviewPremium blend of first flush of spring tea * Batch 201This is a newer Menghai...
2003 CNNP "Yi Wu Old Tree Round Cake" Raw
1 reviewProbably a small tea factory in Yi Wu area pressed this cake under the "zhong cha"...
old school 7542 BingCha 2011
0 reviewsI tasted several 7542 original Dayi cakes from recent years going back to 1997. Only...
Quotes - Pu-erh
„After initial taste and aroma, the first thing tea drinkers are likely to focus on is known in Chinese as 回甘 [huí gān]. In English, a near literal translation is “Returning Sweetness,” but we can think of this loosely as aftertaste. You can experience this clearly in most good teas, and probably already have. In the best teas, though, the taste can go on for hours.“
Quotes Tags: Pu-erh, Experiencing tea
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2015 Chawangpu Collection – I can only tell, that all teas are very good :)
09.10.2015 @ 10:31:19 - Eternal Spring:
It was quite long and difficult tasting to make a decision… There is still quite...
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We compared two teas from Youle. 2005 Jinuo Shan You Le "Red Sun Drum" and 2009...
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„Bitterness
Broad leaf variety (Sinenesis Assamica) is high in natural constituents; polyphenols, caffeine,theine, etc. A particularly bitter flavour is a special characteristic of the Broad leaf variety, but it is important that it transforms quickly and does not linger. This is a mark of good quality Puer. NB there is a sub-variety in Yunnan - Var. ku cha which has different characteristics and does not transform in the same way.“
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