„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
The LaoManE rules over this autumn teas. In this village you may find really bitter tea...
the pressed leaves aroma is strong and fruity, the taste is bitter, nutty, almond,...
„tailor-made” private production “Zhong Cha Gong Si” This tea was stored for...
„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory), so...
This is one of classic recipe from Langhe tea factory which is similar with 8542 from...
Use Jingmai mountain arbor (Qiao Mu) tea which picked before Grain Rain (mid-April) as...
„Pu-erh tea processing, although straightforward, is complicated by the fact that the tea itself falls into two distinct categories: the "raw" Sheng Cha and the "ripe" Shou Cha. All types of pu-erh tea are created from máochá (毛茶), a mostly unoxidized green tea processed from a "large leaf" variety of Camellia sinensis (C. sinensis assamica) found in the mountains of southern Yunnan.“
Quotes Tags: Pu-erh, Tea oxidation, Yunnan, Sheng - Raw Puerh, Shu - Ripe Puerh
One of famous oolong teas from Anxi is Benshan. This is a light roasted with low oxidation (only 10-15%)...
This is one of classic recipe from Langhe tea factory which is similar with 8542 from Dayi. This tea is...
Korean green tea picked in the spring of 2014 in Hadong district, Jiri mountains. Grown and produced by an...
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