„Some tea collectors believe "ripened" Sheng Cha should not be aged for more than a decade.“
Quotes Tags: Pu-erh, Shu - Ripe Puerh
This tuo is composed from spring material from Menghai area (most from Bulang mountain)...
This is the first time we made blending raw puer cake, so we took advice from a more...
Xizi tuo is one of famous Xiaguan Fei Tai products. Used high quality blend of 1-3...
Lao Banzhang 2004 is a pu-erh pressed into bamboo tubes. Mighty and rich tea soup...
Fall 2007 Harvest * Yi Wu Wild Tea trees * 357 grams Zhen Si Long Tea...
Yiwu Hai Wan wild tea - special grade (pu-erh.sk favorite) Year: 1999...
„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
2011 Spring harvest. This material come from Baoshan area, 2600 meters high mountain closed with Mengmao...
Material came from the same tea trees with Longjing green tea. The dry tea leaves are rolled tightly and...
This is a classic and old style cake from Nannuoshan Tea Factory which was renamed as Menghai Banzhang Tea...
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