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Teas - Mengsong
2015 Chawangpu Collection
0 reviewsThis spring we bought entire collection of puerh teas from Cha Wang Shop produced in 2015 and we...
2014 Mengsong Ripe Puerh Cake
0 reviews2014 late spring harvest, Mengsong area, moderate fermentation. Classic Menghai area...
2014 Autumn Mengsong Bamboo Raw Puerh Tea
1 reviewThis tea come from autumn 2014 harvest from Mengsong (Menghai), blend of tea from different...
2015 Chawangpu Mengsong Old Tree Xiao Bing
1 reviewThis tea come from Mengsong mountain, wild arbor tea garden. Trees are 80-120 years old, growing...
2014 Autumn Mengsong Old Tree Organic Red Tea
0 reviewsThis tea come from Mengsong area and single mountain and autumn late September harvest. Nowadays...
2007 Boyou "Man Lu Da Shan" Meng Song
2 reviewsBoyou tea factory was started by yet another ex-Menghai tea blender. Boyou is well known for...
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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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Quotes
„The process used to convert máochá into ripened pu'er is a recent invention that manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called Wò Dūi (渥堆, "wet piling" in English), which involves piling, dampening, and turning the tea leaves in a manner much akin to composting.“
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