ShopsTheme - 2013
Teas - 2013
2013 Chawangpu Bada Zhang Lang Xiao Bing Cha
1 reviewNicely processed and completely manually produced tea from Bada mountains. The tea is coming from...
Lao ManE 2013 autumn
1 reviewThe LaoManE rules over this autumn teas. In this village you may find really bitter tea and also...
2013 White 2 Tea New Amerykah
2 reviewsThis puer tea cake is made from a 2013 pure Spring blend of gushu [old tree] material from the...
2013 Yunnan Sourcing "Year of the Snake Red
1 reviewA premium ripe tea composed entirely from 6 and 4 years aged ripe tea from Lincang. Light to...
NaKa 2013 autumn
1 reviewThe Naka king makes its way with a robust and specific taste even in the autumn season. Very...
2013 Chawangpu "Lao Yu" Xiao Bing Cha 200g
1 reviewLao Yu (老妪) : old woman Material for this cake came from a small Bulang village in...
Quotes - 2013
Photos - 2013
Video - 2013
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Latest posts
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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Theme
Quotes
„The recently developed Wo Dui process (渥堆) pioneered by both the Menghai and Kunming Tea Factories has created a new type of pu-erh tea of which some traditionalists dispute the legitimacy. This process involves an accelerated fermentation into "ripe" Shou Cha (熟茶) which is then sold loose or pressed in various shapes.“
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