„ku se; 苦涩 - Bitter and astringent. The nature of new raw Puer is a little astringent and bitter, followed by a sweet aftertaste. However, a bitterness with no sweet aftertaste is not typical of Puer and an astringency which is not comfortable would not be considered good tea. “
Quotes Tags: Sheng - Raw Puerh, Pu-erh, China, Experiencing tea
This is the first time we made blending raw puer cake, so we took advice from a more...
This cake is made by friend´s shop in small quantity just 150kg in total. First spring...
Conventional Xiaguan green box and classic "Jia Ji" recipe! This tuocha is pressed in...
Late autumn harvest tea from wild arbor tea trees (between 60 and 80 year old) growing...
Lao Yu (老妪) : old woman Material for this cake came from a small Bulang...
This cake is called "Da Hong Yin" or Big Red Mark. It's a blend from Banna area tea...
„Bitterness
Broad leaf variety (Sinenesis Assamica) is high in natural constituents; polyphenols, caffeine,theine, etc. A particularly bitter flavour is a special characteristic of the Broad leaf variety, but it is important that it transforms quickly and does not linger. This is a mark of good quality Puer. NB there is a sub-variety in Yunnan - Var. ku cha which has different characteristics and does not transform in the same way.“
Quotes Tags: Pu-erh, Experiencing tea
This tea is collected from ancient, wild trees on Wuliang mountain. These are truely wild trees, that...
Korean green tea picked in the spring of 2014 in Hadong district, Jiri mountains. Grown and produced by an...
This is a lightly processed black tea that was hand-crafted using a wild tree purple leaf varietal from...
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