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Pu-erh tea shapes

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.

Source Web: Pu-erh tea shapes[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q884] [s63]

Photos Tags: Maocha, Pu-erh, Tea production

2006 Myanmar Kokang Mei Hua Bing Raw

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This little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn),...

ManZhuan 2013 - blind tasting set 5

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sweetish, rich, dense taste is apparent from the first brewing, in the second brew the...

YiWu 2012 autumn

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pressed by stone mold into 250 grams cakes, autumn maocha Massive...

2003 CNNP Yi Wu Arbor Ming Chien „Hundred

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Processing: discontinuation of oxidation, rolling, sun drying, humidification, pressing...

Lao Banzhang 2004 Bamboo Tube

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Lao Banzhang 2004 is a pu-erh pressed into bamboo tubes. Mighty and rich tea soup...

2014 Xiaguan TF "Feng Yao" Export Grade

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This premium tuo is a good blend of selected 1-3 years old materials. This tuo is high...

„All types or pu-erh can be stored for maturity before consumption and that is why it has become common for the products to be labelled with year and region of production.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q483] [s62]

Quotes Tags: Pu-erh

Pu-erh Tea Cultivation in Yunnan

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Glenn McKenna. Puerh Paste

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