„Smoothness, Softness and Character of Puer Tea
Puerh tea is a type of post-fermented tea. When stored in the correct environment the tea, over time will change, hence - post-fermented. Due to this, the bitterness and astringency will slowly transform. The flavour will soften, become more mellow, rich, the character will become more rounded and mature.“
Quotes Tags: Pu-erh, Experiencing tea
This is the first time we made blending raw puer cake, so we took advice from a more...
Lao Yu (老妪) : old woman Material for this cake came from a small Bulang...
2014 late spring harvest, Mengsong area, moderate fermentation. Classic...
Lao Banzhang is the pu-erh that you will pay the most money for and the pu-erh that you...
Spring and late spring harvest 2009, blend of Lancang and Menghai area. Yellow clean...
This spring we bought entire collection of puerh teas from Cha Wang Shop produced in...
„Pu'er traditionally begins as a raw product known as "rough" Mao Cha (毛茶) and can be sold in this form or pressed into a number of shapes and sold as "raw" Sheng Cha (生茶). Both of these forms then undergo the complex process of gradual fermentation and maturation with time.“
Quotes Tags: Pu-erh, Sheng - Raw Puerh, Maocha
The mao cha were picked on the same day from the same tea garden. Light yellow liquor with rich scents of...
This is one of the best quality green tea which is produced in Yunnan province. First spring harvest in...
Raw Jin Cha is especially for Tibetan market, used to be mixed with milk, it is very helpful for the...
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