„Pu-erh tea that has been preserved for few years is close to green tea in its properties and colour. Its taste is sweet tinged with a little bitterness. Its fragrance is pure and mild and lingers even after the tea is finished. While brewing raw tea, lower the water temperature. Serve immediately after pouring to avoid scorching the leaves and tainting the tea liquid with that smell.“
Quotes Tags: Pu-erh
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
Tall and straight forest - Meng Pasha Pasha in the Aini language means tall and...
This tuo is composed from spring material from Menghai area (most from Bulang mountain)...
This cake is made by friend´s shop in small quantity just 150kg in total. First spring...
Yong Pin Hao adhere to the traditional process since its foundation in 1999. Each batch...
Di JIe is one of few villages around Bingdao. This maocha come from late September...
„The recently developed Wo Dui process (渥堆) pioneered by both the Menghai and Kunming Tea Factories has created a new type of pu-erh tea of which some traditionalists dispute the legitimacy. This process involves an accelerated fermentation into "ripe" Shou Cha (熟茶) which is then sold loose or pressed in various shapes.“
Quotes Tags: Pu-erh, Shu - Ripe Puerh
This cake is made from high quality gushu leaves sourced from Luo Shui Dong 落水洞 - a famous puer producing...
The Naka king makes its way with a robust and specific taste even in the autumn season. Very powerful tea...
This is a classic and old style cake from Nannuoshan Tea Factory which was renamed as Menghai Banzhang Tea...
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