„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 cake is made by friend´s shop in small quantity just 150kg in total. First spring...
This Xiaguan tuo shape raw puerh tea is made for Fei Tai (For Taiwan)" means this...
Established in the Qing Dynasty and passed down for thirteen generations, Quanjihao...
This premium tuo is a good blend of selected 1-3 years old materials. This tuo is high...
This cake is called "Da Hong Yin" or Big Red Mark. It's a blend from Banna area tea...
„bao, 薄 - thin, flimsy, weak. Used to describe tea that is lacking in flavour, body, 'thickness'. “
Quotes Tags: China, Experiencing tea, Pu-erh
The best type of clonal tea, which was possible to taste this year. A wonderful, spicy, attractive and...
This raw puerh cake is made of Wan Bang Tea House from Kunming. This product without neifei and printed...
Premium blend of first flush of spring tea * Batch 201This is a newer Menghai release, first...
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