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Video Tags: Pu-erh, Sheng - Raw Puerh, Shu - Ripe Puerh, Tea infusion
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Video Tags: Sheng - Raw Puerh, Tea infusion
One of famous oolong teas from Anxi is Benshan. This is a light roasted with low oxidation (only 10-15%)...
Tall and straight forest - Meng Pasha Pasha in the Aini language means tall and straight forest. According...
rich, slightly 'barrique' taste of oak barrels as in wine, balanced bitterness, smooth and strong finish,...
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„Mr. Gao showed us how to identify gu shu (ancient tree) tea leaves by looking at their texture, rubbing them between your fingers, and eating them raw. Old tea trees produce thicker, more leathery leaves that don’t easily come apart when you rub them. And gu shu buds should be white & shiny. When you chew them, the flavor is very bitter but there is also a strong sweet fragrance, and the juice is relatively easy to swallow. Tai di cha (terrace plantation tea) is also bitter but with a strong, lasting astringency on the sides & front of the tongue, and the juice is harder to swallow.“