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Puerh Tea Production Processing - Start to Finish in Yunnan China
Where does Camphor flavor in Puerh tea come from?
In Australia -Cinnamomum camphora was introduced to Australia in 1822 as an ornamental tree for use in gardens and public parks, where it is commonly called Camphor laurel. It has become a weed throughout Queensland and central to northern New South Wales where it is suited to the wet, subtropical climate. However, the tree provides hollows quickly in younger trees, whereas natives can take hundreds of years to develop hollows. It has been declared a noxious weed in many parts of Queensland and New South Wales.
Source Web: Where does Camphor flavor in Puerh tea come from?: Camphor laurel[online]. WikiPedia. Available on WWW: <http://en.wikipedia.org/wiki/Camphor_Laurel>. [q833] [s89]
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Teas - Pu-erh
Ancient Puerh
0 reviewsThis is raw (sheng), aged puerh tea harvested in 2010. The tuocha (tea cake) is made of...
2013 Chawangpu "Gao Shan Liu Shui" Xiao
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2012 Chawangpu Yiwu Zhangjiawan Gu Shu
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2014 Xiaguan TF "Feng Yao" Export Grade
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1980's Zhongcha 8653 (HK/Malaysian
0 reviewsProduced in the mid-late 1980's, these cakes were stored for the first 10-15 years of...
Shu Tuocha 2003
1 review„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory)....
Quotes - Pu-erh
„This process was first developed in 1972 by Menghai Tea Factory and Kunming Tea Factory] to imitate the flavor and colour of aged raw pu-erh, and was an adaptation of wet storage techniques being used by merchants to falsify the age of their teas. Mass production of ripened pu'er began in 1975. It can be consumed without further aging, though it can also be stored to "air out" some of the less savoury flavors and aromas acquired during fermentation.“
Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q501] [s62]
Quotes Tags: Pu-erh, Shu - Ripe Puerh
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„Wo Dui - this new process produced a finished product in a manner of months that many thought tasted similar to teas aged naturally for 10–15 years and so this period saw a demand-driven boom in the production of Hei Cha by the artificial ripening method. “
Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q484] [s62]
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