„Ripened or aged raw pu-erh has occasionally been mistakenly categorised as a subcategory of black tea due to the dark red colour of its leaves and liquor. However, pu-erh in both its ripened and aged forms has undergone secondary oxidization and fermentation caused both by organisms growing in the tea and free-radical oxidation, thus making it a unique type of tea. This divergence in production style not only makes the flavour and texture of pu-erh tea different but also results in a rather different chemical makeup to resulting brewed liquor.“
Quotes Tags: Pu-erh, Tea oxidation, Sheng - Raw Puerh, Shu - Ripe Puerh
This Pu-erh is called "Jing Mai Chun Liao Cha" (景迈纯料茶) - Jing Mai Mountain Pure...
Produced in the mid-late 1980's, these cakes were stored for the first 10-15 years of...
This is a classic and old style cake from Nannuoshan Tea Factory which was renamed as...
Classic "Jia Ji" recipe! This tuocha is pressed in 2005, composed of 1-2...
Boyou tea factory was started by yet another ex-Menghai tea blender. Boyou is well...
Probably a small tea factory in Yi Wu area pressed this cake under the "zhong cha"...
„Pu'er Tea; 普洱茶. That 'Puer Tea' was given this name suggests that historically this kind of tea - post fermented camelia sinensis assamica must have come from the south and west of Puer for there to have been any sense in transporting it through that city. The majority of good Puer tea still comes from the Xishuangbanna region. Puer County itself was not an historically important tea producing region.“
„tailor-made” private production “Zhong Cha Gong Si” This tea was stored for the whole time in...
This tea is a blend of a few single tree teas from Bangwei and Bulang. These trees stand out from their...
dense, rich, bitter-sweet, fruity aroma, full body floods the whole mouth and gives a feeling of oily brew,...
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