To the village of ethnic minorities in Yunnan to visit the old tea tree
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Video Tags: Pu-erh, China, Bulang, Tea production, Gushu
Use Jingmai mountain arbor (Qiao Mu) tea which picked before Grain Rain (mid-April) as...
This is the first time we made blending raw puer cake, so we took advice from a more...
Nicely processed and completely manually produced tea from Bada mountains. The tea is...
This cake is called "Da Hong Yin" or Big Red Mark. It's a blend from Banna area tea...
This tuo is made of wild arbor sun-dried material from Youle mountain, also called...
„chui niu; 吹牛. 吹 - chui, to blow. 牛 - niu, cow, but in this case can be read as 公牛 or bull. An almost default aspect of tea drinking - 'shooting the bull'. The talk that often accompanies tea drinking and can be peppered with much knowledge, a little exaggeration and some humour. Also 吹牛皮. 皮 - skin or hide. 'Blowing the bulls hide.'“
Quotes Tags: Teahouse, China, Experiencing tea, Pu-erh
Classic Xiaguan green box JiaJi tuocha is replenished! Xiaguan TF has been producing Jiaji Tuocha...
Late autumn harvest tea from wild arbor tea trees (between 60 and 80 year old) growing in the area of Yi Bi...
Yiwu 1999 maocha is a well stored tea in Taiwan. Loose leaves, maocha, is not stored that much so that if...
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„Smokiness
The art of making tea from ancient tea trees is very old. Hand-roasting is not easily mastered. Any slight error will influence the taste of the tea. Smokiness or yan wei is one example but it should be distinguished from a burned flavour which is described as hu wei. The latter, typically arises when tea is not well roasted and is, unfortunately, not uncommon. Yan wei or smokiness is caused by oven drying. “