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Teas - Shu - Ripe Puerh
2009 Ripe Puerh Tea Paste "Cha Gao" 25g
0 reviewsAlmost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to the Qing...
2014 Mengsong Ripe Puerh Cake
0 reviews2014 late spring harvest, Mengsong area, moderate fermentation. Classic Menghai area...
2000 Shu Pu 7262
1 reviewFactory - „tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory)...
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...
2005 Boyou TF 0508M Ripe Puerh Cake
1 reviewBoyou was founded in 2005, now is one of the factories which still adhere to the strictest...
2005 Boyou TF 0507M Ripe Puerh Cake
1 reviewBoyou was founded in 2005, now is one of the factories which still adhere to the strictest...
Quotes - Shu - Ripe Puerh
„After picking appropriate tender leaves, the first step in making raw or ripened pu'er is an optional wilting/withering stage, thus converting the leaf to maocha.“
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Quotes Tags: Pu-erh, Sheng - Raw Puerh, Shu - Ripe Puerh, Maocha
„Maocha can be sold directly to market as loose leaf tea, compressed to produce "raw" Sheng Cha, naturally aged and matured for several year before being compressed to also produce "raw" Sheng Cha or undergo Wo Dui ripening for several months prior to being compressed to produce "ripe" Shou Cha.“
Quotes Tags: Pu-erh, Sheng - Raw Puerh, Shu - Ripe Puerh, Maocha
„Poor control in fermentation/oxidation process can result in bad ripened pu'er, characterized by badly decomposed leaves and an aroma and texture reminiscent of compost.“
Quotes Tags: Pu-erh, Tea oxidation, Shu - Ripe Puerh
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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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„Jasmine tea (Chinese: 茉莉花茶; pinyin: mòlìhuā chá) is a type of scented tea which absorbs aroma from jasmine blossoms. Scented tea was known during the time of the Song Dynasty (960–1279); however it was reserved for the Imperial Court. Typically, jasmine tea employs green tea as the tea base; however, white tea and even black tea are also now used. The resulting flavor of jasmine tea is subtly sweet and highly fragrant. It is the most famous scented tea in China.“
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