How to Identify Good Puerh Tea - Zhi Zheng Tea Shop


„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. “

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Source Web: Zhi Zheng Tea Shop. How to Identify Good Puerh Tea[online]. Available on WWW: <http://www.zhizhengtea.com>. [q762] [s84]


Teas - Pu-erh

Shu Tuocha 2003

Shu Tuocha 2003
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2009 Lixing Raw Puerh Cake 357g
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Spring and late spring harvest 2009, blend of Lancang and Menghai area. Yellow clean...

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2014 Mengsong Ripe Puerh Cake
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2014 late spring harvest, Mengsong area, moderate fermentation. Classic...

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Last winter was unusually cold. Many people thought they would have a good harvest the...


Quotes - Pu-erh


„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.“

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Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q483] [s62]





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