„Astringency
Astringency invariably accompanies bitterness. In some Puer the astringency is more pronounced, the bitterness slightly weaker. A benefit of astringency is that it can help promote salivation. If this is felt on the underside of the the tongue it is a further mark of good tea.“
Quotes Tags: Pu-erh, Experiencing tea
This Pu-erh is called "Jing Mai Chun Liao Cha" (景迈纯料茶) - Jing Mai Mountain Pure...
This high quality ripe cake is made of spring large-leaf varietal arbor tea from Ailao...
sweetish, rich, dense taste is apparent from the first brewing, in the second brew the...
This is one of classic recipe from Langhe tea factory which is similar with 8542 from...
Probably a small tea factory in Yi Wu area pressed this cake under the "zhong cha"...
Lao Yu (老妪) : old woman Material for this cake came from a small Bulang...
„There is also a lack of formal definition for "gu shu." Some say "gu shu" should only refer to trees over 300 years of age, that is left to grow tall, and not pruned back. But in reality, most "gu shu" trees are cultivated, which entails annual pruning to encourage regrowth & lower branches for easy picking. A lot of "gu shu" on the market comes from trees as young as 100 years old, some of which is as short as 1.5m high. But a 100 year old tea tree growing in the wild can also grow higher than 3m high. Eventually the government will legislate what classifies as "gu shu." Until then, let the buyer beware!“
Quotes Tags: Pu-erh, Gushu, Tea production
Korean green tea picked in the spring of 2014 in Hadong district, Jiri mountains. Grown and produced by an...
this tea is sold only as a sample, each order is limited to have only 2 samples of this tea...
This is a newer Menghai release, first released in 2005 and then again in 2006, 2007, and 2008. This recipe...
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