„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
the pressed leaves aroma is strong and fruity, the taste is bitter, nutty, almond,...
This puer tea cake is made from a 2013 pure Spring blend of gushu [old tree] material...
Lao Yu (老妪) : old woman Material for this cake came from a small Bulang...
Man Nuo ancient tea gardens, at an altitude of 1266 meters. The tea trees are really...
Lao Yu (老妪) : old woman Material for this cake came from a small Bulang...
Mengsong is one of the oldest ancient tea area in Menghai. Baotang old village is...
„Black Puerh Tea was invented by Kunming Tea Factory in 1972/73 and was manufactured in Xia-Guan Tea Factory ever since 1976. It is now manufactured in many different factories and is by far the most popular type of puerh sold.“
Quotes Tags: Pu-erh, Shu - Ripe Puerh, Tea production, China
This tea is a blend of a few single tree teas from Bangwei and Bulang. These trees stand out from their...
An old arbor Menghai blend. Thick body, lingering kuwei [pleasant bitterness], and plenty of oomph. This...
Probably a small tea factory in Yi Wu area pressed this cake under the "zhong cha" label in 2003. Entirely...
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