ShopsDarjeeling, Tea Gardens, Paschim Banga (West Bengal), India
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Video Tags: Black tea, Darjeeling, India, Red tea
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Teas - Red tea
2013 Wuliang Wild Hongcha
2 reviewsThis tea is collected from ancient, wild trees on Wuliang mountain. These are truely...
Darjeeling Thurbo Wonder Delight Second
1 reviewThe best type of clonal tea, which was possible to taste this year. A wonderful, spicy,...
Sikkim Temi FTGFOP-1 Second Flush 2013
2 reviewsExcellent tea from a single garden in Sikkim, spread around the village of Temi, in...
2014 Autumn Mengsong Old Tree Organic Red
0 reviewsThis tea come from Mengsong area and single mountain and autumn late September harvest....
Darjeeling Jungpana Wonder Delight Second
1 reviewBeautifully prepared whole leaf tea cultivar Pb312. Very rare tea from this garden,...
Dooteriah SFTGFOP 1 CH Muscatel 2nd
1 reviewrich, slightly 'barrique' taste of oak barrels as in wine, balanced bitterness, smooth...
Quotes - Red tea
„hong; 红 - red. In China, what is called black tea in the English speaking world, is called red. Cooked Puer is sometimes mistakenly referred to as a black tea.“
Quotes Tags: Shu - Ripe Puerh, Red tea, Black tea, Pu-erh, Tea production, China
Photos - Red tea
Teas
Kabusé Okuyutaka 2012
2 reviewsPacking: vacuum, 50 grams, packaged in Japan Tea is an original packaged in Japan and stored at low...
2013 Spring Mengsong Baotang Gushu Maocha
1 reviewMengsong is one of the oldest ancient tea area in Menghai. Baotang old village is located next to the...
2012 Yunnan Sourcing "Qiu Yun" Wild Arbor Raw
1 reviewLate autumn harvest tea from wild arbor tea trees (between 60 and 80 year old) growing in the area of Yi Bi...
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Quotes
„gaiwan; 盖碗 - literally lid-bowl. A steeping bowl with a lid. They generally come in two or three sizes. The most common is 140cl/4oz. The lid is used to clear off any extraneous materials that may float to the surface on flushing and initial steepings. These (1 or 2) are typically not drunk. The lid is then used to partially strain the tea by holding it a little to one side as one pours the tea off through a fine strainer into a gong dao bei (共道杯) or decanting jug.“
