„Astringency
Astringency invariably accompanies bitterness. In some Puer the astringency is more pronounced, the bitterness slightly weaker. A benefit of astringency is that it can help promote salivation. If this is felt on the underside of the the tongue it is a further mark of good tea.“
Quotes Tags: Pu-erh, Experiencing tea
This cake is made by friend´s shop in small quantity just 150kg in total. First spring...
Fall 2007 Harvest * Yi Wu Wild Tea trees * 357 grams Zhen Si Long Tea...
Processing: discontinuation of oxidation, rolling, sun drying, humidification, pressing...
The Naka king makes its way with a robust and specific taste even in the autumn season....
This cake is called "Da Hong Yin" or Big Red Mark. It's a blend from Banna area tea...
dense, rich, bitter-sweet, fruity aroma, full body floods the whole mouth and gives a...
„cang wei; 仓味. The flavour of tea that has been stored (poorly). Often used to refer to the aroma of 'Wet Stored' tea.“
Quotes Tags: China, Experiencing tea, Pu-erh
Excellent tea from a single garden in Sikkim, spread around the village of Temi, in the beautiful...
Late autumn harvest tea from wild arbor tea trees (between 60 and 80 year old) growing in the area of Yi Bi...
This tea most closely resembles CNNP 7532, but we are labeling it as tiepai [pasted brand] because it is...
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