„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
Spring 2005 material from Yibang was used for this semi-aged raw puerh tea brick. Rare...
Yong Pin Hao adhere to the traditional process since its foundation in 1999. Each batch...
Boyou was founded in 2005, now is one of the factories which still adhere to the...
Yiwu 1999 maocha is a well stored tea in Taiwan. Loose leaves, maocha, is not stored...
This high quality old tree tea cake come from a small shop in Yongde. Using early...
Made entirely from spring 2002 material, this Banna wetter stored tea cake sports a...
„All types or pu-erh can be stored for maturity before consumption and that is why it has become common for the products to be labelled with year and region of production.“
Quotes Tags: Pu-erh
The mao cha were picked on the same day from the same tea garden. Light yellow liquor with rich scents of...
Buy only teas you like not teas you think you like! This is a blind tasting set of all pu-erh.sk spring...
This cake is composed of Lancang and Menghai area selected materials.After 5 years aging in dry storage,...
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