„Sourness in Raw Puer is due mostly to inadequate airing after the rolling process or, after pressing tea into cakes, they have been immediately exposed to the sun. The tea soup will likely be turbid.“
Quotes Tags: Pu-erh, Experiencing tea
This tea is a blend of a few single tree teas from Bangwei and Bulang. These trees...
This raw puerh cake is made of Wan Bang Tea House from Kunming. This product without...
Boyou tea factory was started by yet another ex-Menghai tea blender. Boyou is well...
This cake is made from high quality gushu leaves sourced from Luo Shui Dong 落水洞 - a...
This premium tuo is a good blend of selected 1-3 years old materials. This tuo is high...
Xizi tuo is one of famous Xiaguan Fei Tai products. Used high quality blend of 1-3...
„Unlike green tea produced in china which is dried with hot air after the pan-frying stage to completely kill enzyme activity, leaves used in the production of pu-erh are only pan-fried and thus a small amount of enyzmes are left which contribute a minor amount of oxidation to the leaves during sun-drying“
Quotes Tags: Pu-erh, Tea oxidation
Lao Yu (老妪) : old woman Material for this cake came from a small Bulang village in Bada...
This tea come from autumn 2014 harvest from Mengsong (Menghai), blend of tea from different villages, trees...
This high quality ripe cake is made of spring large-leaf varietal arbor tea from Ailao mountain. Ailao...
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