„Wo Dui - this new process produced a finished product in a manner of months that many thought tasted similar to teas aged naturally for 10–15 years and so this period saw a demand-driven boom in the production of Hei Cha by the artificial ripening method. “
Quotes Tags: Pu-erh, Shu - Ripe Puerh
An old arbor Menghai blend. Thick body, lingering kuwei [pleasant bitterness], and...
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
nicely balanced bitterness with a breze of sweetness, beautiful honey-fruity aroma,...
sweetish, rich, dense taste is apparent from the first brewing, in the second brew the...
This cake is called "Da Hong Yin" or Big Red Mark. It's a blend from Banna area tea...
Raw Jin Cha is especially for Tibetan market, used to be mixed with milk, it is very...
„gan; 干 - dry. Sometimes used to describe a certain feeling in the mouth, typically on the tongue or in the throat that is either due to the nature of the tea, or the way it has been processed or stored. Distinct from astringrent. See also 燥/zao“
Quotes Tags: China, Experiencing tea, Pu-erh
Grade: AAA Cultivar: Yunnan Da Ye Harvest area: Zhenyuan, Simao, Yunnan Yunnan green tea...
Exclusive collection of the youngest gardens in Darjeeling processed from fresh buds of cultivar...
This raw puerh cake is made of Wan Bang Tea House from Kunming. This product without neifei and printed...
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