„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 tea come from autumn 2014 harvest from Mengsong (Menghai), blend of tea from...
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
Premium blend of first flush of spring tea * Batch 201This is a newer Menghai...
A premium ripe tea composed entirely from 6 and 4 years aged ripe tea from Lincang....
This little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn),...
„Pu-erh is typically made through the following steps:
1. green/raw 青普: sun fixation 曬青 > rolling 揉捻 > sun drying 曬乾:
2. dark/ripe 熟普: sun fixation 曬青 > rolling 揉捻 > Wo Dui (piling) 渥堆 > sun drying 曬乾:
3. added processes: green and dark pu'er can be compressed/shaped into cakes and aged.“
Quotes Tags: Pu-erh, Sheng - Raw Puerh, Shu - Ripe Puerh, Tea production
Raw Jin Cha is especially for Tibetan market, used to be mixed with milk, it is very helpful for the...
Cheng Shuang 成双 means in pairs This cake is blend of two villages and mountain in Menghai...
This is a lightly processed black tea that was hand-crafted using a wild tree purple leaf varietal from...
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