„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 cake is made by friend´s shop in small quantity just 150kg in total. First spring...
Yiwu Hai Wan wild tea - special grade (pu-erh.sk favorite) Year: 1999...
Produced in the mid-late 1980's, these cakes were stored for the first 10-15 years of...
2008yr 968 *Yunnan Haiwan Pu-erh Tea Old Comrade LaoTongZhi * Pu erh Tuocha Ripe /Shu...
Made entirely from spring 2002 material, this Banna wetter stored tea cake sports a...
2011 Spring harvest. This material come from Baoshan area, 2600 meters high mountain...
„The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.“
Quotes Tags: Pu-erh
An old arbor Menghai blend. Thick body, lingering kuwei [pleasant bitterness], and plenty of oomph. This...
This tea come from Mengsong mountain, wild arbor tea garden. Trees are 80-120 years old, growing wild in...
pressed by stone mold into 250 grams cakes, autumn maocha Massive sweetishness in the back of...
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