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Video Tags: Pu-erh, Tea production, Yunnan, China
This premium tuo is a good blend of selected 1-3 years old materials. This tuo is high...
An old arbor Menghai blend. Thick body, lingering kuwei [pleasant bitterness], and...
Conventional Xiaguan green box and classic "Jia Ji" recipe! This tuocha is pressed in...
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
This Pu-erh is called "Jing Mai Chun Liao Cha" (景迈纯料茶) - Jing Mai Mountain Pure...
„When examining maocha, the colour of gu shu leaves tend to be more highly contrasted with a bright white hairy bud/tip surrounded by a grey, open leaf wrapper, with dark black stem & leaves. By comparison, tai di cha is almost all black, due to the use of fertilizer, the leaves grow quickly and the buds have less white hairs.“
Quotes Tags: Pu-erh, Gushu, Tea production
Buy only teas you like not teas you think you like! This is a blind tasting set of all pu-erh.sk spring...
He he is the last cake from Chawangpu 2013 spring production we offer now. He He is another...
flowery, in some parts honey, narcotic aroma, taste goes to honey, sweetish tones, verry fancy tea, just...
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„Bĭng: The tea cake itself. Tea cakes or other compressed pu'er can be made up of two or more grades of tea, typically with higher grade leaves on the outside of the cake and lower grades or broken leaves in the center. This is done to improve the appearance of the tea cake and improve its sale. Predicting the grade of tea used on the inside takes some effort and experience in selection. However, the area in and around the dimple of the tea cake can sometimes reveal the quality of the inner leaves.“