Xizi tuo is one of famous Xiaguan Fei Tai products. Used high quality blend of 1-3 years aged materials and pressed on spring 2008. This make the tea taste much more mature than other 2008 teas. There are few fat and silver buds on the top of tuo, it's a typical sign of Fei Tai products. "FT(For Taiwan)" means this brick was a special order of "Fei Tai" Company. Fei Tai Company is the biggest Xiaguan TF and Menghai TF pu-erh tea distributor in Taiwan. It is claimed that the...
Jia Ji (甲级) - "A-Grade" Tea was stored in mountain district of Taiwan. I was drinking other day a sample from a FengHuang JiaJi 1998 Sheng Tuo. It is a pretty good tea indeed, the more I brew it the more I liked. Thinking that price for this tea in Taobao is almost 200 euro/100 grams stopped me before any plan to acquire it for my shop. I have never believed in a magical transformation of such tuo cha's. Until lately I tried a few good ones, such transformation...
This tuo is made of wild arbor sun-dried material from Youle mountain, also called Jinuoshan, Youle is one of the Six Famous Tea Mountains in Xishuanbanna. Spring Youle mountain material pressed to tuo shape. Stored in Banna for 4 years (- very good storage without bad signs of mold or other negative strangeness make the tea taste terrible!) and mature faster than in dry Kunming storage. Nice golden clean tea soup with hint of honey, smooth and mellow in mouth, ripe fruit and...
This tuo is composed from spring material from Menghai area (most from Bulang mountain) and from different years. The quality and selection of raw material are much more better than 2008 Menghai Tuocha we also offer. Traditional sun-dried material was blended well and pressed careful. Tightly compression is good for long term storage. This tea was stored few years in Menghai and then moved to Kunming. Humid, hot and clean Menghai storage is big benefit for maturation. Mellow but still...
„To produce pu'er, many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry máochá or ripened tea leaves pertaining to the final weight of the bingcha is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression. “
01.01.2016 @ 18:14:35 - Eternal Spring:
WeRateTea.com wish you all the best for 2016!...
07.12.2015 @ 09:07:02 - sypalino:
I decided to taste this tea 2 weeks after delivery. The cake is lightly pressed, so...
09.11.2015 @ 21:58:19 - Eternal Spring:
Comparison of 2013 Bada Pu-erh.sk with <a...
09.11.2015 @ 09:34:07 - Eternal Spring:
Lao Yu 2013 is now about 2,5 years old tea and out of this 1,5 year stored in Europe....
09.11.2015 @ 09:33:11 - Eternal Spring:
Comparison of all three Lao Yu is now done :)
15.10.2015 @ 11:06:37 - Eternal Spring:
2015 Chawangpu Collection – I can only tell, that all teas are very good :)
09.10.2015 @ 10:31:19 - Eternal Spring:
It was quite long and difficult tasting to make a decision… There is still quite...
24.01.2015 @ 16:55:57 - Eternal Spring:
WeRateTea.com wish you all the best for 2015!...
30.12.2014 @ 17:19:22 - Eternal Spring:
"FT(For Taiwan)" means this brick was a special order of "Fei Tai" Company. Fei Tai...
13.08.2014 @ 18:24:28 - Eternal Spring:
We compared two teas from Youle. 2005 Jinuo Shan You Le "Red Sun Drum" and 2009...
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