Photos Tags: Pu-erh
Classic "Jia Ji" recipe! This tuocha is pressed in 2005, composed of 1-2...
An old arbor Menghai blend. Thick body, lingering kuwei [pleasant bitterness], and...
Lao Yu (老妪) : old woman Material for this cake came from a small Bulang...
This cake is called "Da Hong Yin" or Big Red Mark. It's a blend from Banna area tea...
2015 Pin Raw Puer Tea 200g from White2tea. The Pin is a blend of three years of high...
„One of the things I often advocate for newcomers to tea drinking is to sample widely. Learning about tea is, on some level, not very difficult at all. It requires experience and an active mind to reflect upon and learn from the experiences gained. To gather this experience though, the only way to really do it is to drink a lot of tea. Reading about it or hearing about it really doesn’t do much good, for it is only theory that lacks backing from practical experiences.“
Quotes Tags: Experiencing tea, Pu-erh, Oolong
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01.01.2016 @ 18:14:35 - Eternal Spring:
WeRateTea.com wish you all the best for 2016!...
07.12.2015 @ 09:07:02 - sypalino:
I decided to taste this tea 2 weeks after delivery. The cake is lightly pressed, so...
09.11.2015 @ 21:58:19 - Eternal Spring:
Comparison of 2013 Bada Pu-erh.sk with <a...
09.11.2015 @ 09:34:07 - Eternal Spring:
Lao Yu 2013 is now about 2,5 years old tea and out of this 1,5 year stored in Europe....
09.11.2015 @ 09:33:11 - Eternal Spring:
Comparison of all three Lao Yu is now done :)
15.10.2015 @ 11:06:37 - Eternal Spring:
2015 Chawangpu Collection – I can only tell, that all teas are very good :)
09.10.2015 @ 10:31:19 - Eternal Spring:
It was quite long and difficult tasting to make a decision… There is still quite...
24.01.2015 @ 16:55:57 - Eternal Spring:
WeRateTea.com wish you all the best for 2015!...
30.12.2014 @ 17:19:22 - Eternal Spring:
"FT(For Taiwan)" means this brick was a special order of "Fei Tai" Company. Fei Tai...
13.08.2014 @ 18:24:28 - Eternal Spring:
We compared two teas from Youle. 2005 Jinuo Shan You Le "Red Sun Drum" and 2009...
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„Pu'er traditionally begins as a raw product known as "rough" Mao Cha (毛茶) and can be sold in this form or pressed into a number of shapes and sold as "raw" Sheng Cha (生茶). Both of these forms then undergo the complex process of gradual fermentation and maturation with time.“