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Video Tags: China, Maocha, Pu-erh, Tea production, Yunnan
Our Yiwu gushu for this year comes from an old village in Mansa area - Zhang Jia Wan...
When people pick the tea from ancient trees, usually they pick one bud and three to...
This little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn),...
Product name (stamp on the wrapper) : Qi Zi Yuan This cake come from...
This tea come from autumn 2014 harvest from Mengsong (Menghai), blend of tea from...
Fall 2007 Harvest * Yi Wu Wild Tea trees * 357 grams Zhen Si Long Tea...
„The leaves are then dry pan-fried using a large wok in a process called "kill green" (殺青; pinyin: shā qīng), which arrests most enzyme activity in the leaf and prevents full oxidation. After pan-frying, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun.“
Quotes Tags: Pu-erh, Tea oxidation
Mengsong is one of the oldest ancient tea area in Menghai. Baotang old village is located next to the...
This is a lightly processed black tea that was hand-crafted using a wild tree purple leaf varietal from...
Raw Jin Cha is especially for Tibetan market, used to be mixed with milk, it is very helpful for the...
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„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.“