„Fishy, Mouldy and Dry Flavours
All one's sense organs can be used in assessing tea, but Fishy, Mouldy and Dry Flavours it should be smelled and tasted. Most problems that arise are related to poor quality tea or poor storage. “
Quotes Tags: Pu-erh, Experiencing tea
Our Yiwu gushu for this year comes from an old village in Mansa area - Zhang Jia Wan...
"Zi Qi Dong Lai" : The Purple Air coming from the east -- a propitious omen (from the...
Fall 2007 Harvest * Yi Wu Wild Tea trees * 357 grams Zhen Si Long Tea...
The best ripe tuo cha this factory has ever made. The 801 product line is well known...
Classic Xiaguan green box JiaJi tuocha is replenished! Xiaguan TF has been...
„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory)....
„To produce pu'er, many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry máochá or ripened tea leaves pertaining to the final weight of the bingcha is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression. “
Quotes Tags: Pu-erh
This is a lightly processed black tea that was hand-crafted using a wild tree purple leaf varietal from...
The Naka king makes its way with a robust and specific taste even in the autumn season. Very powerful tea...
This is a newer Menghai release, first released in 2005 and then again in 2006, 2007, and 2008. This recipe...
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