„The piling, wetting, and mixing of the piled máochá ensures even fermentation. The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of Aspergillus spp., Penicillium spp., yeasts, and a wide range of other microflora. Control over the multiple variables in the ripening process, particularly humidity and the growth of Aspergillus spp., is key in producing ripened pu'er of high quality.“
Quotes Tags: Pu-erh, Yunnan, Shu - Ripe Puerh
This tea was found in friend´s warehouse in Menghai where was stored since 2005. Clean...
This raw puerh cake is made of Wan Bang Tea House from Kunming. This product without...
Produced in the mid-late 1980's, these cakes were stored for the first 10-15 years of...
2015 Pin Raw Puer Tea 200g from White2tea. The Pin is a blend of three years of high...
2011 Spring harvest. This material come from Baoshan area, 2600 meters high mountain...
„The most classical Puerh Tea is the Bingcha, recorded in Yong-Zheng 13th year in Qing Dynasty (1735). Each tea cake weighs 7 Liang (357 grams). Seven cakes make 1 Tong (wrapped in leaves), weighing 49 Liang. It was sold in nice places and also was exported abroad. It was re-named as "Yunnan Qizi bingcha - Yunnan seven cake tea" during the Cutural revolution.“
Quotes Tags: Pu-erh, Cake, Tea production, China
Tall and straight forest - Meng Pasha Pasha in the Aini language means tall and straight forest. According...
"Early Spring" - fresh green tea from higher elevations near Yun Pan Shan (1100m) in early spring harvest....
Fujain famous white tea "White peony" (Bai Mu Dan)- Taste similar but not the same. This tea come from tea...
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