„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
Made entirely from spring 2002 material, this Banna wetter stored tea cake sports a...
Yiwu Hai Wan wild tea - special grade (pu-erh.sk favorite) Year: 1999...
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
Di JIe is one of few villages around Bingdao. This maocha come from late September...
Processing: discontinuation of oxidation, rolling, sun drying, humidification, pressing...
Shu brick 100g brought from China as a present. Unknown seller. Producer is LongChang...
„Once dry, maocha can be sent directly to the factory to be pressed into raw pu'er, or to undergo further processing to make ripened pu'er. Sometimes Mao Cha is sold directly as loose-leaf "raw" Sheng Cha or it can be matured for 2–3 years in loose leaf form due to the faster rate of natural fermentation in an uncompressed state. This product is then pressed into numerous shapes and sold as "raw" Sheng Cha as a more matured final product.“
Quotes Tags: Pu-erh, Sheng - Raw Puerh, Maocha
Korean green tea picked in the spring of 2014 in Hadong district, Jiri mountains. Grown and produced by an...
Xizi tuo is one of famous Xiaguan Fei Tai products. Used high quality blend of 1-3 years aged materials and...
Spring comes to Yunnan earlier this year. And also spring teas from regular spring harvest are picked a...
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