Puerh Tea Production Processing - Start to Finish in Yunnan China
„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
The raw materials of this cake came from villages in Myanmar, its north border on small...
Established in the Qing Dynasty and passed down for thirteen generations, Quanjihao...
Conventional Xiaguan green box and classic "Jia Ji" recipe! This tuocha is pressed in...
This tuo is made of wild arbor sun-dried material from Youle mountain, also called...
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
Big Green Tree Yiwu (special grade) year 2004 is a very nice aged pu-erh still for a...
„chen wei; 陈味 - Aged, mellow. An expression which in Chinese can be used to refer to the flavour of aged alcohol, tea, etc. “
Quotes Tags: China, Experiencing tea, Pu-erh
The best ripe tuo cha this factory has ever made. The 801 product line is well known for the highest grade...
The raw materials of this cake came from villages in Myanmar, its north border on small Mengsong mountain....
This tea was a bit of an experiment for us. We'd found 2 different maochas from Bulang mountain, which were...
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