„To produce pu'er, many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry máochá or ripened tea leaves pertaining to the final weight of the bingcha is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression. “
Quotes Tags: Pu-erh
Conventional Xiaguan green box and classic "Jia Ji" recipe! This tuocha is pressed in...
This Xiaguan mushroom shape raw puerh tea is made for Fei Tai (For Taiwan)" means this...
An old arbor Menghai blend. Thick body, lingering kuwei [pleasant bitterness], and...
Fall 2007 Harvest * Yi Wu Wild Tea trees * 357 grams Zhen Si Long Tea...
flowery, in some parts honey, narcotic aroma, taste goes to honey, sweetish tones,...
2008yr 968 *Yunnan Haiwan Pu-erh Tea Old Comrade LaoTongZhi * Pu erh Tuocha Ripe /Shu...
„If, when smelling tea there is any strange or unpleasant smell, one may well consider not proceeding further to tasting the tea as it will likely not be satisfactory“
Quotes Tags: Pu-erh, Experiencing tea
ripe, sweet fruit, distinct darjeeling tones, wild honey, enjoyable aftertaste of overipe grapes
This is a classic Menghai spring blended cake from Nannuoshan Tea Factory which was renamed as Menghai...
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