„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
Jin Cha(mushroom) is especially for Tibetan market, used to be mixed with milk, it is...
This tea was a bit of an experiment for us. We'd found 2 different maochas from Bulang...
nicely balanced bitterness with a breze of sweetness, beautiful honey-fruity aroma,...
Probably a small tea factory in Yi Wu area pressed this cake under the "zhong cha"...
Phôngsali is a province of Laos, bordering Yiwu, Yunnan. It is located high in the...
dense, rich, bitter-sweet, fruity aroma, full body floods the whole mouth and gives a...
„Ku Cha; 苦茶 - Bitter Tea. The tea from a variety of tea tree (Camelia Sinensis Assamica var.Kucha) found in an area around Mensong.“
Quotes Tags: China, Experiencing tea, Pu-erh
An old arbor Menghai blend. Thick body, lingering kuwei [pleasant bitterness], and plenty of oomph. This...
This is the first time we made blending raw puer cake, so we took advice from a more experienced tea...
Material came from the same tea trees with Longjing green tea. The dry tea leaves are rolled tightly and...
Do you like quality loose tea?
We will help you to find the right one for you. Be inspired by tea ratings of other tea lovers. Rating stars could help you.
Review the tea you are drinking and help other tea lovers to find the right cup of tea.