„‘Ripened’ Shou Cha (熟茶) tea is pressed maocha that has been specially processed to imitate aged "raw" Sheng Cha tea. Although it is also known as cooked pu-erh, the process does not actually employ cooking to imitate the aging process. The term may come about due to inaccurate translation due to the dual meaning of shú (熟) as both "fully cooked" and "fully ripened".“
Quotes Tags: Pu-erh, Sheng - Raw Puerh, Shu - Ripe Puerh, Maocha
Jinggu area, it's famous for one of varietal tea trees – Da Bai Hao – “Big White...
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
the pressed leaves aroma is strong and fruity, the taste is bitter, nutty, almond,...
"Jin Gua Gong Cha" also called "Tuan Cha", is a special kind of compressed puer tea. It...
Made entirely from spring 2002 material, this Banna wetter stored tea cake sports a...
Since 2012, Bada mountain is one of our personal favorite place and we spend many days...
„Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha (黑茶), commonly translated to dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). “
Quotes Tags: Pu-erh, Tea oxidation, Hei Cha
The raw materials of this cake came from villages in Myanmar, its north border on small Mengsong mountain....
Excellent tea from a single garden in Sikkim, spread around the village of Temi, in the beautiful...
The LaoManE rules over this autumn teas. In this village you may find really bitter tea and also sweet teas...
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