ShopsJujube Fragrance in Pu-erh
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Teas - Pu-erh
2008 Yong Pin Hao Yiwu Zhen Shan Spring
0 reviewsYong Pin Hao adhere to the traditional process since its foundation in 1999. Each batch...
Lao ManE 2013 autumn
1 reviewThe LaoManE rules over this autumn teas. In this village you may find really bitter tea...
2012 Xiaguan JiaJi Tuocha In Box 100g
0 reviewsConventional Xiaguan green box and classic "Jia Ji" recipe! This tuocha is pressed in...
2015 Spring Xiao Hu Sai Old Tree Cake
0 reviewsThis cake is made by friend´s shop in small quantity just 150kg in total. First spring...
2008 Xiaguan FT Xizi (Happy) Tuo Cha Raw
1 reviewXizi tuo is one of famous Xiaguan Fei Tai products. Used high quality blend of 1-3...
Quotes - Pu-erh
„The leaves are then dry pan-fried using a large wok in a process called "kill green" (殺青; pinyin: shā qīng), which arrests most enzyme activity in the leaf and prevents full oxidation. After pan-frying, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun.“
Quotes Tags: Pu-erh, Tea oxidation
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Video - Pu-erh
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Quotes
„There is also knowledge that you can gain from drinking the same tea over and over again that you cannot from sampling. This may involve the tea changing on you – a traditionally stored puerh gradually losing its storage taste, for example. Or, it can just be that you start noticing nuances that were there, but were not necessarily obvious the first few times you try it.“
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