To the village of ethnic minorities in Yunnan to visit the old tea tree
„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
The raw materials of this cake came from villages in Myanmar, its north border on small...
This little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn),...
Lao Banzhang 2004 is a pu-erh pressed into bamboo tubes. Mighty and rich tea soup...
Produced in the mid-late 1980's, these cakes were stored for the first 10-15 years of...
This tea was a bit of an experiment for us. We'd found 2 different maochas from Bulang...
Shu brick 100g brought from China as a present. Unknown seller. Producer is LongChang...
„Yunnan Tea Company standardized the trade number for Pu Erh Tea in 1976 for the purpose of export. Each bingcha has 4 digits: the first 2 digits indicate the manufacturing year, the third digit indicates the leaf grade, the last digit indicates the tea factory (e.g. Kun-Ming 1, Meng-Hai 2, Xia-Guan 3, Pu Erh 4). The loose-leaf tea has 5 digits with the third and fourth indicating the class level of raw materials. Examples of early trade numbers for Puerh Tea are 7452, 7562, 7572, 75671, 76563.“
Quotes Tags: Pu-erh, Tea production, Cake, China
Lao Banzhang 2004 is a pu-erh pressed into bamboo tubes. Mighty and rich tea soup reminds us its great...
The best ripe tuo cha this factory has ever made. The 801 product line is well known for the highest grade...
One of famous oolong teas from Anxi is Benshan. This is a light roasted with low oxidation (only 10-15%)...
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