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Teas - India
2014 Darjeeling Rohini Exotic SFTGFOP1
1 reviewExclusive collection of the youngest gardens in Darjeeling processed from fresh buds of cultivar...
Sikkim Temi FTGFOP-1 Second Flush 2013
2 reviewsExcellent tea from a single garden in Sikkim, spread around the village of Temi, in the...
Darjeeling Jungpana Wonder Delight Second
1 reviewBeautifully prepared whole leaf tea cultivar Pb312. Very rare tea from this garden, production...
Darjeeling Thurbo Wonder Delight Second Flush
1 reviewThe best type of clonal tea, which was possible to taste this year. A wonderful, spicy,...
2013 Darjeeling Thurbo Moonlight First Flush
2 reviewsThe legend among tea cultivators Mr. J. D. Rai, the main teamaker of famous Thurbo gardens...
Dooteriah SFTGFOP 1 CH Muscatel 2nd Flush
1 reviewrich, slightly 'barrique' taste of oak barrels as in wine, balanced bitterness, smooth and strong...
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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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„Wo Dui - this new process produced a finished product in a manner of months that many thought tasted similar to teas aged naturally for 10–15 years and so this period saw a demand-driven boom in the production of Hei Cha by the artificial ripening method. “
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