„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
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
Jin Cha(mushroom) is especially for Tibetan market, used to be mixed with milk, it is...
Established in the Qing Dynasty and passed down for thirteen generations, Quanjihao...
This brick was stored in Kunming since 2006, it was made by using the best raw...
Produced in the mid-late 1980's, these cakes were stored for the first 10-15 years of...
This tea come from Mengsong mountain, wild arbor tea garden. Trees are 80-120 years...
„In some ways, by doing so you’re basically cupping the tea without cupping it – you’re testing whether or not the tea is good for your style of brewing. Even then, however, a good tea drinker should be adjusting to the tea and trying to brew it as best s/he can, which means that the first try can come out horribly wrong.“
Quotes Tags: Experiencing tea, Pu-erh, Oolong
The best ripe tuo cha this factory has ever made. The 801 product line is well known for the highest grade...
Nicely processed and completely manually produced tea from Bada mountains. The tea is coming from Zhang...
This tuo is composed from spring material from Menghai area (most from Bulang mountain) and from different...
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