„When examining maocha, the colour of gu shu leaves tend to be more highly contrasted with a bright white hairy bud/tip surrounded by a grey, open leaf wrapper, with dark black stem & leaves. By comparison, tai di cha is almost all black, due to the use of fertilizer, the leaves grow quickly and the buds have less white hairs.“
Quotes Tags: Pu-erh, Gushu, Tea production
Spring and late spring harvest 2009, blend of Lancang and Menghai area. Yellow clean...
Nicely processed and completely manually produced tea from Bada mountains. The tea is...
This tuo is composed from spring material from Menghai area (most from Bulang mountain)...
This is a newer Menghai release, first released in 2005 and then again in 2006, 2007,...
Raw Jin Cha is especially for Tibetan market, used to be mixed with milk, it is very...
Produced in the mid-late 1980's, these cakes were stored for the first 10-15 years of...
„Good quality old tea has a 'matured' fragrance (chen wei). This comes from tea that has been stored well and matured without any adverse effects. (xing wei - a 'fishy' smell that can be detected in old tea that has been stored poorly - should be clearly distinguished from chen wei which is quite different). “
Quotes Tags: Pu-erh, Experiencing tea
„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory), so in case you see the...
dense, rich, bitter-sweet, fruity aroma, full body floods the whole mouth and gives a feeling of oily brew,...
This tea come from Mengsong mountain, wild arbor tea garden. Trees are 80-120 years old, growing wild in...
Do you like quality loose tea?
We will help you to find the right one for you. Be inspired by tea ratings of other tea lovers. Rating stars could help you.
Review the tea you are drinking and help other tea lovers to find the right cup of tea.