„Mr. Gao showed us how to identify gu shu (ancient tree) tea leaves by looking at their texture, rubbing them between your fingers, and eating them raw. Old tea trees produce thicker, more leathery leaves that don’t easily come apart when you rub them. And gu shu buds should be white & shiny. When you chew them, the flavor is very bitter but there is also a strong sweet fragrance, and the juice is relatively easy to swallow. Tai di cha (terrace plantation tea) is also bitter but with a strong, lasting astringency on the sides & front of the tongue, and the juice is harder to swallow.“
Quotes Tags: Pu-erh, Gushu, Tea production, Experiencing tea
This cake is made by friend´s shop in small quantity just 150kg in total. First spring...
Buy only teas you like not teas you think you like! This is a blind tasting set of...
This 200 gram tuo [nest shaped] tea from Xiaguan Tea Factory was stored in Guangzhou...
This nice small cake is made from early spring Wuliangshan and Lincang material. Many...
Tall and straight forest - Meng Pasha Pasha in the Aini language means tall and...
Raw Jin Cha is especially for Tibetan market, used to be mixed with milk, it is very...
„After picking appropriate tender leaves, the first step in making raw or ripened pu'er is an optional wilting/withering stage, thus converting the leaf to maocha.“
Quotes Tags: Pu-erh, Sheng - Raw Puerh, Shu - Ripe Puerh, Maocha
This cake is made from high quality gushu leaves sourced from Luo Shui Dong 落水洞 - a famous puer producing...
This cake is composed of Lancang and Menghai area selected materials.After 5 years aging in dry storage,...
Jia Ji (甲级) - "A-Grade" Tea was stored in mountain district of Taiwan. I was...
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