„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
Classic "Jia Ji" recipe! This tuocha is pressed in 2005, composed of 1-2...
Use Jingmai mountain arbor (Qiao Mu) tea which picked before Grain Rain (mid-April) as...
The raw materials of this cake came from villages in Myanmar, its north border on small...
This is a good example of CNNP "7542" production. This custom-made "7542" cake was...
The best ripe tuo cha this factory has ever made. The 801 product line is well known...
This is raw (sheng), aged puerh tea harvested in 2010. The tuocha (tea cake) is made of...
„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
This tea come from autumn 2014 harvest from Mengsong (Menghai), blend of tea from different villages, trees...
pressed by stone mold into 250 grams cakes, autumn maocha Massive sweetishness in the back of...
Korean green tea picked in the spring of 2014 in Hadong district, Jiri mountains. Grown and produced by an...
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