„The leaves are then dry pan-fried using a large wok in a process called "kill green" (殺青; pinyin: shā qīng), which arrests most enzyme activity in the leaf and prevents full oxidation. After pan-frying, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun.“
Quotes Tags: Pu-erh, Tea oxidation
this tea is sold only as a sample, each order is limited to have only 2 samples of this...
This tea was found in friend´s warehouse in Menghai where was stored since 2005. Clean...
This high quality ripe cake is made of spring large-leaf varietal arbor tea from Ailao...
Mengsong is one of the oldest ancient tea area in Menghai. Baotang old village is...
Xizi tuo is one of famous Xiaguan Fei Tai products. Used high quality blend of 1-3...
This is a newer Menghai release, first released in 2005 and then again in 2006, 2007,...
„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
rich, slightly 'barrique' taste of oak barrels as in wine, balanced bitterness, smooth and strong finish,...
Material came from the same tea trees with Longjing green tea. The dry tea leaves are rolled tightly and...
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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