„bao, 薄 - thin, flimsy, weak. Used to describe tea that is lacking in flavour, body, 'thickness'. “
Quotes Tags: China, Experiencing tea, Pu-erh
This cake is called "Da Hong Yin" or Big Red Mark. It's a blend from Banna area tea...
Processing: discontinuation of oxidation, rolling, sun drying, humidification, pressing...
Factory - „tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea...
Conventional Xiaguan green box and classic "Jia Ji" recipe! This tuocha is pressed in...
"Jin Gua Gong Cha" also called "Tuan Cha", is a special kind of compressed puer tea. It...
A premium ripe tea composed entirely from 6 and 4 years aged ripe tea from Lincang....
„The process used to convert máochá into ripened pu'er is a recent invention that manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called Wò Dūi (渥堆, "wet piling" in English), which involves piling, dampening, and turning the tea leaves in a manner much akin to composting.“
Quotes Tags: Pu-erh, Shu - Ripe Puerh
This puer tea cake is made from a 2013 pure Spring blend of gushu [old tree] material from the Menghai...
Jinggu area, it's famous for one of varietal tea trees – Da Bai Hao – “Big White tomentum”. The tea leaves...
This is a classic Menghai spring blended cake from Nannuoshan Tea Factory which was renamed as Menghai...
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