ShopsPuerh Cake Infusion Guide
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Video Tags: Sheng - Raw Puerh, Tea infusion
Teas
2013 Chawangpu Bada Zhang Lang Xiao Bing Cha
1 reviewNicely processed and completely manually produced tea from Bada mountains. The tea is coming from Zhang...
2006 Langhe TF Meng Hai Chitse Beeng Cha
1 reviewThis is one of classic recipe from Langhe tea factory which is similar with 8542 from Dayi. This tea is...
2013 A few Single Trees (maocha)
1 reviewThis tea is a blend of a few single tree teas from Bangwei and Bulang. These trees stand out from their...
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Quotes
„To produce pu'er, many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry máochá or ripened tea leaves pertaining to the final weight of the bingcha is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression. “
