Puerh Tea Production Processing - Start to Finish in Yunnan China
„Smokiness
The art of making tea from ancient tea trees is very old. Hand-roasting is not easily mastered. Any slight error will influence the taste of the tea. Smokiness or yan wei is one example but it should be distinguished from a burned flavour which is described as hu wei. The latter, typically arises when tea is not well roasted and is, unfortunately, not uncommon. Yan wei or smokiness is caused by oven drying. “
Quotes Tags: Pu-erh, Experiencing tea
„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory)....
Raw Jin Cha is especially for Tibetan market, used to be mixed with milk, it is very...
Archívny sheng pu-erh z Menghai Tea Factory, klasická receptúra 7542 z roku 1975,...
Spring and late spring harvest 2009, blend of Lancang and Menghai area. Yellow clean...
2014 late spring harvest, Mengsong area, moderate fermentation. Classic...
Last winter was unusually cold. Many people thought they would have a good harvest the...
„All types or pu-erh can be stored for maturity before consumption and that is why it has become common for the products to be labelled with year and region of production.“
Quotes Tags: Pu-erh
"Stone Flower" - Best green tea from our plantation on the mountain Meng Ding. Careful collection, only the...
Mengsong is one of the oldest ancient tea area in Menghai. Baotang old village is located next to the...
Lao Yu (老妪) : old woman Material for this cake came from a small Bulang minority village in...
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