Source Web: Christophe Meneboeuf. Women picking tea leaf in a plantation of central Sri Lanka[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/File:SriLanka_TeaHarvest_(pixinn.net).jpg>. [q548] [s74]

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2013 A few Single Trees (maocha)

1 review

This tea is a blend of a few single tree teas from Bangwei and Bulang. These trees stand out from their neighbours as some of...

2012 Yunnan Sourcing "Qiu Yun" Wild Arbor

1 review

Late autumn harvest tea from wild arbor tea trees (between 60 and 80 year old) growing in the area of Yi Bi village of Yi Wu...

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...

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....

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Sikkim Temi FTGFOP-1 Second Flush 2013

4.5 2 reviews

Eternal Spring
19.08.2013 16:21:41

Verified reviewer

Sikkim – a pleasant surprised

4.5 This review helped: 0 / 0

I have to confess, that I had to search on internet to find out where Sikkim lyses. Here is what Wiki says: "Sikkim (/ˈsɪkɨm/; also known as Shikim ) is a landlocked Indian state located in the Himalayan mountains. The state borders Nepal to the west, China's Tibet Autonomous Region to the north and east, and Bhutan to the east. The Indian state of West Bengal lies to the south. Kangchenjunga, the world's third-highest peak, is located on Sikkim's border with Nepal. Sikkim's Namgyal dynasty was established in 1642. Over the next 150 years, the kingdom witnessed frequent raids and territorial losses to Nepalese invaders. In the 19th century, it allied itself with British India, eventually becoming a British protectorate. In 1975, a referendum abolished the Sikkimese monarchy, and the territory was merged with India. The Chinese government eventually recognized Sikkim as an Indian state in 2003, on the condition that India officially recognize Tibet as a part of China." Now back to the tea.
The leaves are smaller, broken and brown. Actually it does not comply with the photos supplied by the shop (looks more like a DJ FF). But it is the only complaint about this tea. Dry leaves smell good. Wet leaves first smell after cannabis, which then turns into an intense sweet smell of ripe fruit. The brew is red in colour. The taste is full, spicy, woody fragrance with essential oils, slightly bitter astringency with a dry feeling in the aftertaste. For me it is very good tea and actually pleasant surprised. Purchased for $7.25 per 50g.

6g per 150ml gaiwan, water 95°C – 20s/5/10/15/20/40/60

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...

„Mr. Gao pointed out some caterpillars that were fattening themselves on tea leaves. “No pesticides used here.”“

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>. [q932] [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...

„Green tea originates in China, but it has become associated with many cultures throughout Asia. Green tea has recently become more widespread in the West, where black tea has been the traditionally consumed tea.“

Source Web: Green tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Green_tea>. [q432] [s59]

Quotes Tags: Green tea

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“

0 reviews

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.

More photos

„fa jiao; 发酵 - To ferment/fermented. Shu Puer tea is a made by a process of fermentation. Raw puer is referred to as hou fa jiao cha - post-fermented tea -which technically is said to be a mix of oxidation and fermentation.“

Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q604] [s78]

Quotes Tags: Sheng - Raw Puerh, Pu-erh, Tea production, China

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Quest of Wild Tea in Yunnan

How do they make it? Puer Tea Production

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Yiwu Zhengshan 357g 2014

0 reviews

Yiwu Zhengshan (易武正山) - That very Yiwu Mountain Harvest area: Yiwu Mountain,...

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...

2016 Chawangpu Bada Laoyu Raw Puerh Cake

0 reviews

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

2012 Xiaguan FT Zi Yun Hao Raw Tuo 100g

0 reviews

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

2016 Myanmar Jingdong Xiao Bing Cha 200g

0 reviews

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

2016 Chawangpu Yibang Manguishan Xiao

0 reviews

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

2016 Chawangpu Manzhuan Gu Shu Huang Pian

0 reviews

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

2015 Quanjihao Manzhuan Raw Puerh Tea

0 reviews

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...

2011 Raw 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...

2014 Autumn Mengsong Bamboo Raw Puerh Tea 500g

1 review

This tea come from autumn 2014 harvest from Mengsong (Menghai), blend of tea from different villages, trees 60-80 years old, made by Dai minority. Put the tea into bamboo tube, then bake bamboo on the fire until lightly toasted. Press the tealeaves with a wooden stick when they are softened, and then fill up the tube again with more tealeaves. Repeat this procedure until tealeaves in the tube are compacted. Sweet, full tea soup with strong floral aroma. Drink now...

„If, when smelling tea there is any strange or unpleasant smell, one may well consider not proceeding further to tasting the tea as it will likely not be satisfactory“