„This process was first developed in 1972 by Menghai Tea Factory and Kunming Tea Factory] to imitate the flavor and colour of aged raw pu-erh, and was an adaptation of wet storage techniques being used by merchants to falsify the age of their teas. Mass production of ripened pu'er began in 1975. It can be consumed without further aging, though it can also be stored to "air out" some of the less savoury flavors and aromas acquired during fermentation.“
Quotes Tags: Pu-erh, Shu - Ripe Puerh
Spring and late spring harvest 2009, blend of Lancang and Menghai area. Yellow clean...
Nicely processed and completely manually produced tea from Bada mountains. The tea is...
Di JIe is one of few villages around Bingdao. This maocha come from late September...
Conventional Xiaguan green box and classic "Jia Ji" recipe! This tuocha is pressed in...
Man Nuo ancient tea gardens, at an altitude of 1266 meters. The tea trees are really...
Fall 2007 Harvest * Yi Wu Wild Tea trees * 357 grams Zhen Si Long Tea...
„bing; 饼 - cake. Something shaped like a cake. 茶饼; cha bing - tea cake. This is a cake of tea that has been pressed by hand or machine into a compact form. Easy for transporting and storage. The more tightly pressed it is, the slower the tea will age. They can range in size from 100 gms to several kilograms.“
Quotes Tags: Pu-erh, Tea production, China
"Stone Flower" - Best green tea from our plantation on the mountain Meng Ding. Careful collection, only the...
Lao Banzhang is the pu-erh that you will pay the most money for and the pu-erh that you find most likely a...
„tailor-made” private production “Zhong Cha Gong Si” This tea was stored for the whole time in...
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