„The process used to convert máochá into ripened pu'er is a recent invention that manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called Wò Dūi (渥堆, "wet piling" in English), which involves piling, dampening, and turning the tea leaves in a manner much akin to composting.“
Quotes Tags: Pu-erh, Shu - Ripe Puerh
„tailor-made” private production “Zhong Cha Gong Si” This tea was stored for...
flowery, in some parts honey, narcotic aroma, taste goes to honey, sweetish tones,...
Boyou tea factory was started by yet another ex-Menghai tea blender. Boyou is well...
nicely balanced bitterness with a breze of sweetness, beautiful honey-fruity aroma,...
rich and delicate bulang bitter taste with sweetish aftertaste, sweet tingling almost...
Di JIe is one of few villages around Bingdao. This maocha come from late September...
„kou gan; 口感 - Literally mouth-feeling. Dictionary definitions vary between mouth-feel referring strictly to textural character - i.e. 质地/zhi di, others to a broader definition of flavour. In tea drinking it is largely referring to the former, but cannot be easily separated from other gustatory and olfactory sensations.“
Quotes Tags: China, Experiencing tea, Pu-erh
This small red tea cake is made from 2012 spring harvest Simao high mountain material. Carefully pressing...
The mao cha were picked on the same day from the same tea garden. Light yellow liquor with rich scents of...
"Stone Flower" - Best green tea from our plantation on the mountain Meng Ding. Careful collection, only the...
Do you like quality loose tea?
We will help you to find the right one for you. Be inspired by tea ratings of other tea lovers. Rating stars could help you.
Review the tea you are drinking and help other tea lovers to find the right cup of tea.