How to Identify Good Puerh Tea - Zhi Zheng Tea Shop


„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. “

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Source Web: Zhi Zheng Tea Shop. How to Identify Good Puerh Tea[online]. Available on WWW: <http://www.zhizhengtea.com>. [q762] [s84]


Teas - Pu-erh

2007 Zhong Cha "Fu Lu Shou Xi" Raw Pu-erh

2007 Zhong Cha "Fu Lu Shou Xi" Raw Pu-erh Tea Square Brick 100g
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Fu Lu Shou Xi (福禄寿喜) - Fortune, Wealth, Longevity and Happiness

2003 Xiaguan Jiaji Tuocha in box

2003 Xiaguan Jiaji Tuocha in box
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2006 Langhe TF Meng Hai Chitse Beeng Cha

2006 Langhe TF Meng Hai Chitse Beeng Cha "8549" Raw 357g
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Xiaguan Tuocha 2007

Xiaguan Tuocha 2007
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Jia Ji (甲级) - "A-Grade" Tea was stored in mountain district of...

2011 Raw Puerh Tea Paste "Cha Gao" 25g

2011 Raw Puerh Tea Paste "Cha Gao" 25g
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Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...

Shu 7581 - 2002

Shu 7581 - 2002
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„tailor-made” private production “Zhong Cha Gong Si” This tea was stored for...


Quotes - Pu-erh


„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“

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Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q495] [s62]





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