„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
Fu Lu Shou Xi (福禄寿喜) - Fortune, Wealth, Longevity and Happiness
Classic Xiaguan green box JiaJi tuocha is replenished! Xiaguan TF has been...
This is one of classic recipe from Langhe tea factory which is similar with 8542 from...
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
„tailor-made” private production “Zhong Cha Gong Si” This tea was stored for...
„Unlike green tea produced in china which is dried with hot air after the pan-frying stage to completely kill enzyme activity, leaves used in the production of pu-erh are only pan-fried and thus a small amount of enyzmes are left which contribute a minor amount of oxidation to the leaves during sun-drying“
Quotes Tags: Pu-erh, Tea oxidation
"Stone Flower" - Best green tea from our plantation on the mountain Meng Ding. Careful collection, only the...
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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