„shi cang; 湿仓 - wet storage. Storage that is intentionally humid. Done in order to attempt to speed up the ageing process of Puer tea. It has risks associated with it from effectively shortening the 'life' of the tea, having a deliterous effect on the plant constituents - not least the aromatics compounds to ruining the tea altogether.“
Quotes Tags: Pu-erh, Tea production, China, Experiencing tea
2014 late spring harvest, Mengsong area, moderate fermentation. Classic...
Boyou was founded in 2005, now is one of the factories which still adhere to the...
This cake is called "Da Hong Yin" or Big Red Mark. It's a blend from Banna area tea...
This Xiaguan tuo shape raw puerh tea is made for Fei Tai (For Taiwan)" means this...
This cake is made from high quality gushu leaves sourced from Luo Shui Dong 落水洞 - a...
This tea was a bit of an experiment for us. We'd found 2 different maochas from Bulang...
„Pu-erh tea that has been preserved for few years is close to green tea in its properties and colour. Its taste is sweet tinged with a little bitterness. Its fragrance is pure and mild and lingers even after the tea is finished. While brewing raw tea, lower the water temperature. Serve immediately after pouring to avoid scorching the leaves and tainting the tea liquid with that smell.“
Quotes Tags: Pu-erh
rich, slightly 'barrique' taste of oak barrels as in wine, balanced bitterness, smooth and strong finish,...
This is a classic and old style cake from Nannuoshan Tea Factory which was renamed as Menghai Banzhang Tea...
Made entirely from spring 2002 material, this Banna wetter stored tea cake sports a smooth aged taste with...
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