„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
A premium ripe tea composed entirely from 6 and 4 years aged ripe tea from Lincang....
Yong Pin Hao adhere to the traditional process since its foundation in 1999. Each batch...
Classic "Jia Ji" recipe! This tuocha is pressed in 2005, composed of 1-2...
This premium tuo is a good blend of selected 1-3 years old materials. This tuo is high...
"Zi Qi Dong Lai" : The Purple Air coming from the east -- a propitious omen (from the...
2011 Spring harvest. This material come from Baoshan area, 2600 meters high mountain...
„Sourness in Raw Puer is due mostly to inadequate airing after the rolling process or, after pressing tea into cakes, they have been immediately exposed to the sun. The tea soup will likely be turbid.“
Quotes Tags: Pu-erh, Experiencing tea
Big Green Tree Yiwu (special grade) year 2004 is a very nice aged pu-erh still for a reasonable price. The...
This tea is collected from ancient, wild trees on Wuliang mountain. These are truely wild trees, that...
Probably a small tea factory in Yi Wu area pressed this cake under the "zhong cha" label in 2003. Entirely...
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