„After initial taste and aroma, the first thing tea drinkers are likely to focus on is known in Chinese as 回甘 [huí gān]. In English, a near literal translation is “Returning Sweetness,” but we can think of this loosely as aftertaste. You can experience this clearly in most good teas, and probably already have. In the best teas, though, the taste can go on for hours.“
Quotes Tags: Pu-erh, Experiencing tea
Xizi tuo is one of famous Xiaguan Fei Tai products. Used high quality blend of 1-3...
2014 late spring harvest, Mengsong area, moderate fermentation. Classic...
Established in the Qing Dynasty and passed down for thirteen generations, Quanjihao...
Classic Xiaguan green box JiaJi tuocha is replenished! Xiaguan TF has been...
This is a classic Menghai spring blended cake from Nannuoshan Tea Factory which was...
This cake is made from high quality gushu leaves sourced from Luo Shui Dong 落水洞 - a...
„Fishy, Mouldy and Dry Flavours
All one's sense organs can be used in assessing tea, but Fishy, Mouldy and Dry Flavours it should be smelled and tasted. Most problems that arise are related to poor quality tea or poor storage. “
Quotes Tags: Pu-erh, Experiencing tea
This is a classic and old style cake from Nannuoshan Tea Factory which was renamed as Menghai Banzhang Tea...
rich and delicate bulang bitter taste with sweetish aftertaste, sweet tingling almost in the throat, after...
dense, rich, bitter-sweet, fruity aroma, full body floods the whole mouth and gives a feeling of oily brew,...
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