„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
This cake is made by friend´s shop in small quantity just 150kg in total. First spring...
This tea was a bit of an experiment for us. We'd found 2 different maochas from Bulang...
Mengsong is one of the oldest ancient tea area in Menghai. Baotang old village is...
This is the first time we made blending raw puer cake, so we took advice from a more...
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Lao Banzhang 2004 is a pu-erh pressed into bamboo tubes. Mighty and rich tea soup...
„Pu-erh shape - Tuocha, Bowl, or Nest - A convex knob-shaped tea, its size ranges from 3g to 3 kg or more, with 100g, 250g and 500g being the most common. The name for tuocha is believed to have originated from the round, top-like shape of the pressed tea or from the old tea shipping and trading route of the Tuo River.[16] In ancient times, tuocha cakes may have had holes punched through the center so they could be tied together on a rope for easy transport.“
A premium ripe tea composed entirely from 6 and 4 years aged ripe tea from Lincang. Light to medium...
"Bao Hong" tea is from Yi Liang county of Yunnan. It's leaf is quite small and it carries a high level of...
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