„Indistinct fragrance is, by nature, restrained, hidden and it is only by steeping the tea and then smelling a cup that has just been emptied of tea can one appreciate this fragrance. Alternatively, one can also smell the steeped leaves. “

Quotes Tags: Pu-erh, Experiencing tea
1 reviewThis tea come from Mengsong mountain, wild arbor tea garden. Trees are 80-120 years...
1 reviewFactory - „tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea...
1 reviewThis is the first time we made blending raw puer cake, so we took advice from a more...
1 reviewThis high quality old tree tea cake come from a small shop in Yongde. Using early...
0 reviewsI tasted several 7542 original Dayi cakes from recent years going back to 1997. Only...
1 reviewJinggu area, it's famous for one of varietal tea trees – Da Bai Hao – “Big White...
„After picking appropriate tender leaves, the first step in making raw or ripened pu'er is an optional wilting/withering stage, thus converting the leaf to maocha.“
Quotes Tags: Pu-erh, Sheng - Raw Puerh, Shu - Ripe Puerh, Maocha
1 reviewThis is a classic and old style cake from Nannuoshan Tea Factory which was renamed as Menghai Banzhang Tea...
1 reviewTea is an originally packaged in Japan and stored at low temperatures in Slovakia, which guarantees...
1 reviewThis is one of classic recipe from Langhe tea factory which is similar with 8542 from Dayi. This tea is...
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