„Closer Examination of Puer
High quality broad leaf variety tea (camelia sinensis assamica) should not produce any uncomfortable effects such as prickling, tingling or numbing. Nor should there be any errant aromas or flavours such as smokiness, sourness, mouldiness, dry or drying sensations. “
Quotes Tags: Pu-erh, Experiencing tea
Premium blend of first flush of spring tea * Batch 201This is a newer Menghai...
This spring we bought entire collection of puerh teas from Cha Wang Shop produced in...
„tailor-made” private production “Zhong Cha Gong Si” This tea was stored for...
A premium ripe tea composed entirely from 6 and 4 years aged ripe tea from Lincang....
This is the first time we made blending raw puer cake, so we took advice from a more...
Raw Jin Cha is especially for Tibetan market, used to be mixed with milk, it is very...
„Smokiness
The art of making tea from ancient tea trees is very old. Hand-roasting is not easily mastered. Any slight error will influence the taste of the tea. Smokiness or yan wei is one example but it should be distinguished from a burned flavour which is described as hu wei. The latter, typically arises when tea is not well roasted and is, unfortunately, not uncommon. Yan wei or smokiness is caused by oven drying. “
Quotes Tags: Pu-erh, Experiencing tea
Selected grade famous high mountain green tea from Huilong Zhai, Dachang village, Lianghe county, Dehong...
The raw materials of this cake came from villages in Myanmar, its north border on small Mengsong mountain....
Lao Banzhang 2004 is a pu-erh pressed into bamboo tubes. Mighty and rich tea soup reminds us its great...
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