„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
Lao Yu (老妪) : old woman Material for this cake came from a small Bulang...
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...
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
Raw Jin Cha is especially for Tibetan market, used to be mixed with milk, it is very...
"Jin Gua Gong Cha" also called "Tuan Cha", is a special kind of compressed puer tea. It...
„The important thing of all this tea drinking and learning is not so much the drinking itself, but the critical reflection and evaluation that takes place simultaneously. Forget about what others tell you – what do you feel and think when you’re drinking this tea? How does it compare with what you have tried? How does it challenge what you already think you know?“
Quotes Tags: Experiencing tea, Pu-erh, Oolong
This raw puerh cake is made of Wan Bang Tea House from Kunming. This product without neifei and printed...
This Fu brick tea is made of 2rd grade mao cha by machine. It has been aging for 3 years to reproduce...
this tea is sold only as a sample, each order is limited to have only 2 samples of this tea...
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