„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
dense, rich, bitter-sweet, fruity aroma, full body floods the whole mouth and gives a...
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
Since 2012, Bada mountain is one of our personal favorite place and we spend many days...
Di JIe is one of few villages around Bingdao. This maocha come from late September...
Lao Banzhang 2004 is a pu-erh pressed into bamboo tubes. Mighty and rich tea soup...
the pressed leaves aroma is strong and fruity, the taste is bitter, nutty, almond,...
„Black Puerh Tea was invented by Kunming Tea Factory in 1972/73 and was manufactured in Xia-Guan Tea Factory ever since 1976. It is now manufactured in many different factories and is by far the most popular type of puerh sold.“
Quotes Tags: Pu-erh, Shu - Ripe Puerh, Tea production, China
Made entirely from spring 2002 material, this Banna wetter stored tea cake sports a smooth aged taste with...
Tea is an originally packaged in Japan and stored at low temperatures in Slovakia, which guarantees...
This tea was a bit of an experiment for us. We'd found 2 different maochas from Bulang mountain, which were...
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