„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
This nice small cake is made from early spring Wuliangshan and Lincang material. Many...
Established in the Qing Dynasty and passed down for thirteen generations, Quanjihao...
Jin Cha(mushroom) is especially for Tibetan market, used to be mixed with milk, it is...
Since 2012, Bada mountain is one of our personal favorite place and we spend many days...
This is a good example of CNNP "7542" production. This custom-made "7542" cake was...
The mao cha were picked on the same day from the same tea garden. Light yellow liquor...
„In 1940, the Chinese State owned company CNNP started to manufacture Pu Erh Tea with a trademark "Zhong-Cha" at the Fo-Hai Tea Factory (now called "Meng-Hai Tea Factory"). Later, Yun-Nan Tea Company and Guang-Dong Tea Company also produced the same brand and started to export abroad. There were varieties such as red-label, green-label, yellow-label, small-letter and big-letter etc.“
Quotes Tags: Pu-erh, Tea production, China
Premium blend of first flush of spring tea * Batch 201This is a newer Menghai release, first...
Probably a small tea factory in Yi Wu area pressed this cake under the "zhong cha" label in 2003. Entirely...
Korean green tea picked in the spring of 2014 in Hadong district, Jiri mountains. Grown and produced by an...
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