„Fishy, Mouldy and Dry Flavours
All one's sense organs can be used in assessing tea, but Fishy, Mouldy and Dry Flavours it should be smelled and tasted. Most problems that arise are related to poor quality tea or poor storage. “
Quotes Tags: Pu-erh, Experiencing tea
This Xiaguan mushroom shape raw puerh tea is made for Fei Tai (For Taiwan)" means this...
The raw materials of this cake came from villages in Myanmar, its north border on small...
"Jin Gua Gong Cha" also called "Tuan Cha", is a special kind of compressed puer tea. It...
2015 Pin Raw Puer Tea 200g from White2tea. The Pin is a blend of three years of high...
Late autumn harvest tea from wild arbor tea trees (between 60 and 80 year old) growing...
This is a classic and old style cake from Nannuoshan Tea Factory which was renamed as...
„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
nicely balanced bitterness with a breze of sweetness, beautiful honey-fruity aroma, pleasant and pure...
Lao Banzhang is the pu-erh that you will pay the most money for and the pu-erh that you find most likely a...
Big Green Tree Yiwu (special grade) year 2004 is a very nice aged pu-erh still for a reasonable price. The...
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