Chengdu, the capital city of Sichuan province, is really famous for traditional teahouses around the streets . If you like tea and chinese tea culture, you totally need to go to Sichuan.

Source Book: Chen, Jin. Teahouse 茶铺. Chengdu, Sichuan province : 上海锦绣文章出版社, 2007. s. 115. ISBN: 978-7-80685-808-0. [q824] [s28]

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1997 CNNP Big Red Mark Raw Puerh Cake

1 review

This cake is called "Da Hong Yin" or Big Red Mark. It's a blend from Banna area tea leaves and the raw materials are pressed...

2004 Jin Hao Feng Huang Ripe Puerh Tuo

1 review

The best ripe tuo cha this factory has ever made. The 801 product line is well known for the highest grade of leaves and mellow...

2012 Autumn Te Ji Grade Lianghe Hui Long

1 review

High grade famous high mountain green tea from Huilong Zhai, Dachang village, Lianghe county, Dehong prefecture....

2011 "Zi Qi Dong Lai" Ripe Puerh Cake

1 review

"Zi Qi Dong Lai" : The Purple Air coming from the east -- a propitious omen (from the East) is approaching ...

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Lao ManE 2013 autumn

5.0 1 review

Eternal Spring
03.04.2014 10:52:44

Verified reviewer

Lao Man E – Bulang’s Village

5.0 This review helped: 0 / 0

It is interesting to observe how tea can quickly calm and relax the human mind. I had a very busy and rushed morning. It's one of those states when you are almost not present in your physical body, but your are rather somewhere outside with your thoughts. Then I made some tea (actually not some but this Lao Man E), drank one cup and immediately observed relaxation of mind , hence the whole body. Of course this is partly about training – to empty the mind, but the tea is very helpful. It is interesting to observe the speed at which tea energy starts influence your mind and body. Surely it's not just the active substances such as Tein impacting body through the digestive system. According to the speed with which the energy kicks in, it is evident that it must be Qi, Cha Qi more precisely.

"Body tranquil, mind free, you can then observe the subtle."

"The mind is the ruler of the whole body, the commander of all the mental power. When it is quiet, it produces insight; when agitated, it is necessary to sit calmly, collect the mind, and detach from objects, so the mind does not cling to anything, spontaneously entering into absolute nonresistance." ... this is what Thomas Cleary writes in his book Practical Taoism

The sweet smell of leaves. The taste is slightly bitter, strong astringency; the first cup and here comes energy. I am feeling hot in my face. There is this typical bitter Bulang aftertaste left in the mouth.

The second cup – I can feel the energy in the forehead and at the top of my head. There are such a waves of energy coming in to my head.

The taste is full, dense. It is a mix of distinct sweetness bitterness and astringency. Splendid. I can clearly imagine light green juicy leaves on the wild tea trees.

Check out the new video - Lao Man'e: A Bulang Tea Village

Excellent tea , but with a higher price - 250g + 25g for €60

2006 Myanmar Kokang Mei Hua Bing Raw

1 review

This little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn), area about 20km outside from China....

2006 Changtai Long Ma Rui Ming "Dragon

1 review

This cake is composed of Lancang and Menghai area selected materials.After 5 years aging in dry storage, this cake now taste...

2014 Autumn Mengsong Bamboo Raw Puerh Tea

1 review

This tea come from autumn 2014 harvest from Mengsong (Menghai), blend of tea from different villages, trees 60-80 years old,...

2015 Chawangpu Mengsong Old Tree Xiao

1 review

This tea come from Mengsong mountain, wild arbor tea garden. Trees are 80-120 years old, growing wild in forest.¨ We visited...

2015 Chawangpu Menghai "Cheng Shuang"

1 review

Cheng Shuang 成双 means in pairs This cake is blend of two villages and mountain in Menghai area. Material for this...

2015 Chawangpu Hekai Gushu Xiao Bing

1 review

Material for this cake came from Man Nan Lao Zhai in Hekai mountain. Man Nan Lao Zhai is home of Lahu minority. There are very...

„When examining maocha, the colour of gu shu leaves tend to be more highly contrasted with a bright white hairy bud/tip surrounded by a grey, open leaf wrapper, with dark black stem & leaves. By comparison, tai di cha is almost all black, due to the use of fertilizer, the leaves grow quickly and the buds have less white hairs.“

Source Web: The Tea Urchin. Learning how to identify gu shu & make maocha[online]. 2011. Available on WWW: <http://teaurchin.blogspot.cz/2011/09/learning-how-to-identify-gu-shu-make.html>. [q934] [s107]

Quotes Tags: Pu-erh, Gushu, Tea production

SeJak 2014 ECO Korea

1 review

Korean green tea picked in the spring of 2014 in Hadong district, Jiri mountains. Grown and produced by an organic, one of the...

JungJak 2014 ECO Korea

1 review

Korean green tea picked in the spring of 2014 in Hadong district, Jiri mountains. Grown and produced by an organic, one of the...

DaeJak 2014 ECO Korea

1 review

Korean green tea picked in the spring of 2014 in Hadong district, Jiri mountains. Grown and produced by an organic, one of the...

2014 Spring Te Ji Grade Lianghe "Hui

1 review

Selected grade famous high mountain green tea from Huilong Zhai, Dachang village, Lianghe county, Dehong prefecture....

2014 Yunnan Simao Huoqing Green Tea

1 review

Spring comes to Yunnan earlier this year. And also spring teas from regular spring harvest are picked a bit early.This good...

2014 Yunnan Zao Chun

1 review

"Early Spring" - fresh green tea from higher elevations near Yun Pan Shan (1100m) in early spring harvest. Nice uniform leaves...

„Bancha (番茶, coarse tea) - Lower grade of Sencha harvested as a third- or fourth-flush tea between summer and autumn. Aki-Bancha (autumn Bancha) is not made from entire leaves, but from the trimmed unnecessary twigs of the tea plant.“

japanese_green_tea_matcha_michalsjx_wiki_md

Source Web: Japanese green tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Green_tea>. [q471] [s61]

Quotes Tags: Green tea, Japan

2014 Zheng Yan Tieluohan Oolong Tea

0 reviews

This Zheng Yan tea from Cindy Chen was baked 4 times over charcoal to achieve a medium baking level. Harvested from a single...

2013 Čang-pching Šuej-sien „Black perl“

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Velice zajímavý a kvalitní lisovaný čaj z málo známé oblasti Čang-pching. Tento oolong byl ručně sklizený v zahradě u vesnice...

2013 Chawangpu Xiao Jin Bing Red Tea 100g

1 review

This small red tea cake is made from 2012 spring harvest Simao high mountain material. Carefully pressing in Menghai , simple...

2014 Darjeeling Rohini Exotic SFTGFOP1

1 review

Exclusive collection of the youngest gardens in Darjeeling processed from fresh buds of cultivar AV2. The golden...

2013 Wuliang Wild Hongcha

2 reviews

This tea is collected from ancient, wild trees on Wuliang mountain. These are truely wild trees, that haven't been planted by...

Darjeeling Jungpana Wonder Delight Second

1 review

Beautifully prepared whole leaf tea cultivar Pb312. Very rare tea from this garden, production only 9kg.

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„In the Western market, tea drinkers often end up buying a few pots in the beginning that don’t quite “fit.”
Maybe the size is wrong, the clay is poor, or is simply not a match to any of our desired teas. Perhaps the shape and craftsmanship are just not pleasing to us.
Owning bad teapots, experienced collectors will remind you, is “tuition” that helps you start to recognize better teapots from the others.“

Source Web: Wrong Fu Cha. Silver Lining[online]. 2011. Available on WWW: <http://chahai.net/>. [q740] [s81]

Quotes Tags: Pu-erh, Tea infusion, Experiencing tea

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2009 Cha Shu Wang "Jing Mai Chun Liao

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This Pu-erh is called "Jing Mai Chun Liao Cha" (景迈纯料茶) - Jing Mai Mountain Pure...

2007 Zhong Cha "Fu Lu Shou Xi" Raw Pu-erh

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Fu Lu Shou Xi (福禄寿喜) - Fortune, Wealth, Longevity and Happiness

2014 Zheng Yan Tieluohan Oolong Tea

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This Zheng Yan tea from Cindy Chen was baked 4 times over charcoal to achieve a medium...

2016 Chawangpu Bada Laoyu Raw Puerh Cake

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Lao Yu (老妪) : old woman Material for this cake came from a small Bulang...

2012 Xiaguan FT Zi Yun Hao Raw Tuo 100g

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This Xiaguan tuo shape raw puerh tea is made for Fei Tai (For Taiwan)" means this...

2016 Myanmar Jingdong Xiao Bing Cha 200g

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The raw materials of this cake came from Jingdong, Myanmar, just west of the...

2016 Chawangpu Yibang Manguishan Xiao

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Last winter was unusually cold. Many people thought they would have a good harvest the...

2016 Chawangpu Manzhuan Gu Shu Huang Pian

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When people pick the tea from ancient trees, usually they pick one bud and three to...

2015 Quanjihao Manzhuan Raw Puerh Tea

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Established in the Qing Dynasty and passed down for thirteen generations, Quanjihao...

2009 Ripe Puerh Tea Paste "Cha Gao" 25g

0 reviews

Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...

2003 CNNP Yi Wu Arbor Ming Chien „Hundred Mark“ Beeng Cha

1 review

Processing: discontinuation of oxidation, rolling, sun drying, humidification, pressing performed hydraulically, tea, however, can be fairly well divided. Leaf: excellent quality leaves with a very good share of buds, the overall appearance is neat and uniform. Scent of dry leaf is medium strong, harmonious, floral with hints of dark fruit and cane sugar. Infusion: Color is golden honey, the smell fully corresponds with the smell of dry leaf, as opposed to the more perceptible...

„Again, when tasting the tea, if there is any odd or un-natural smell one might well desist from drinking it.“