„chui niu; 吹牛. 吹 - chui, to blow. 牛 - niu, cow, but in this case can be read as 公牛 or bull. An almost default aspect of tea drinking - 'shooting the bull'. The talk that often accompanies tea drinking and can be peppered with much knowledge, a little exaggeration and some humour. Also 吹牛皮. 皮 - skin or hide. 'Blowing the bulls hide.'“
Quotes Tags: Teahouse, China, Experiencing tea, Pu-erh
This nice small cake is made from early spring Wuliangshan and Lincang material. Many...
This tea was found in friend´s warehouse in Menghai where was stored since 2005. Clean...
Made entirely from spring 2002 material, this Banna wetter stored tea cake sports a...
Our Yiwu gushu for this year comes from an old village in Mansa area - Zhang Jia Wan...
Conventional Xiaguan green box and classic "Jia Ji" recipe! This tuocha is pressed in...
This premium tuo is a good blend of selected 1-3 years old materials. This tuo is high...
„Pu-erh leaves are picked as one bud and 3-4 leaves whilst green tea is picked as one bud and 1-2 leaves. This means that older leaves contribute to the qualities of pu-erh tea.“
Quotes Tags: Pu-erh
rich, slightly 'barrique' taste of oak barrels as in wine, balanced bitterness, smooth and strong finish,...
Classic Xiaguan green box JiaJi tuocha is replenished! Xiaguan TF has been producing Jiaji Tuocha...
Lao Banzhang 2004 is a pu-erh pressed into bamboo tubes. Mighty and rich tea soup reminds us its great...
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