„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
I tasted several 7542 original Dayi cakes from recent years going back to 1997. Only...
高山流水 [gāo shān liú shuǐ] :lofty mountains and flowing water; -- referring to the harsh...
This is raw (sheng), aged puerh tea harvested in 2010. The tuocha (tea cake) is made of...
Classic "Jia Ji" recipe! This tuocha is pressed in 2005, composed of 1-2...
This cake is one of the "four cakes set(Yiwu, Manzhuan, Menghai and Yibang)"which were...
This tea is a blend of a few single tree teas from Bangwei and Bulang. These trees...
„Yu Shui Cha; 雨水茶. Literally Rain water tea. Summer Tea. Less prized than Spring Tea or Autumn Tea. The flavour is usually less fulsome than Spring tea. Also, it is often oven-dried (hong qing; 烘青) as it is harvested in the rainy season.“
Quotes Tags: Tea production, China, Pu-erh
Mengsong is one of the oldest ancient tea area in Menghai. Baotang old village is located next to the...
Made entirely from spring 2002 material, this Banna wetter stored tea cake sports a smooth aged taste with...
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