„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 tea most closely resembles CNNP 7532, but we are labeling it as tiepai [pasted...
Late autumn harvest tea from wild arbor tea trees (between 60 and 80 year old) growing...
Spring and late spring harvest 2009, blend of Lancang and Menghai area. Yellow clean...
flowery, in some parts honey, narcotic aroma, taste goes to honey, sweetish tones,...
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
Shu brick 100g brought from China as a present. Unknown seller. Producer is LongChang...
„Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha (黑茶), commonly translated to dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). “
Quotes Tags: Pu-erh, Tea oxidation, Hei Cha
Spring comes to Yunnan earlier this year. And also spring teas from regular spring harvest are picked a...
The LaoManE rules over this autumn teas. In this village you may find really bitter tea and also sweet teas...
the pressed leaves aroma is strong and fruity, the taste is bitter, nutty, almond, fruity, fresh, balanced,...
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