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the creation of Puerh Paste from within Yunan Province, China. basically, it's similar to making hash or hemp oil. they brew the tea, then continue to sift it through smaller and smaller sized hole mesh bags until the final mixture is a paste. seems to me if there's a direct way to go tea infusion, this might be it.
“Video Tags: Pu-erh, China, Tea production
"Jin Gua Gong Cha" also called "Tuan Cha", is a special kind of compressed puer tea. It...
He he is the last cake from Chawangpu 2013 spring production we offer now....
This tea was a bit of an experiment for us. We'd found 2 different maochas from Bulang...
This tea is from Jingmai Da Zhai, grown in Da Ping Zhang area, and it is considered to...
Lao Banzhang is the pu-erh that you will pay the most money for and the pu-erh that you...
The LaoManE rules over this autumn teas. In this village you may find really bitter tea...
„The terms "Xiao shu" (small tree) and "tai di" (terrace plantation) are often interchangeably used, but they should be given separate meanings. "Tai di" connotes high intensity farming, with the entire slope cleared & terraced to plant hedgerows & use of pesticide & fertilizer. But in many gu shu growing villages, there are also new tea plantations which are too young to be called gu shu (ie. less than 100 years old), but they aren't exactly "tai di" either. Many of these plants are growing next to old trees, in a bio-diverse forest clearing, with lots of space around them, not all are sprayed & fertilized. In the future, they will grow into "gu shu", until then we should call them "shen tai xiao shu" (naturally grown small trees)“
Quotes Tags: Pu-erh, Gushu, Tea production
The Naka king makes its way with a robust and specific taste even in the autumn season. Very powerful tea...
„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory). This tea is made by a...
sweetish, rich, dense taste is apparent from the first brewing, in the second brew the fine gushu...
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„Pu-erh shape - Bing, Beeng, Cake, or Disc - A round, flat, disc or puck-shaped tea, the size ranges from as small as 100g to as large as 5 kg or more, with 357g, 400g, and 500g being the most common. Depending on the pressing method, the edge of the disk can be rounded or perpendicular. It is also commonly known as Qīzí bǐngchá (七子餅茶, literally "seven units cake tea") because seven of the bing are packaged together at a time for sale or transport.“