„Bitterness
Broad leaf variety (Sinenesis Assamica) is high in natural constituents; polyphenols, caffeine,theine, etc. A particularly bitter flavour is a special characteristic of the Broad leaf variety, but it is important that it transforms quickly and does not linger. This is a mark of good quality Puer. NB there is a sub-variety in Yunnan - Var. ku cha which has different characteristics and does not transform in the same way.“
Quotes Tags: Pu-erh, Experiencing tea
This little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn),...
Established in the Qing Dynasty and passed down for thirteen generations, Quanjihao...
Lao Banzhang 2004 is a pu-erh pressed into bamboo tubes. Mighty and rich tea soup...
Xizi tuo is one of famous Xiaguan Fei Tai products. Used high quality blend of 1-3...
flowery, in some parts honey, narcotic aroma, taste goes to honey, sweetish tones,...
This brick was stored in Kunming since 2006, it was made by using the best raw...
„Pu-erh tea processing, although straightforward, is complicated by the fact that the tea itself falls into two distinct categories: the "raw" Sheng Cha and the "ripe" Shou Cha. All types of pu-erh tea are created from máochá (毛茶), a mostly unoxidized green tea processed from a "large leaf" variety of Camellia sinensis (C. sinensis assamica) found in the mountains of southern Yunnan.“
Quotes Tags: Pu-erh, Tea oxidation, Yunnan, Sheng - Raw Puerh, Shu - Ripe Puerh
Korean green tea picked in the spring of 2014 in Hadong district, Jiri mountains. Grown and produced by an...
"Bao Hong" tea is from Yi Liang county of Yunnan. It's leaf is quite small and it carries a high level of...
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