„When examining maocha, the colour of gu shu leaves tend to be more highly contrasted with a bright white hairy bud/tip surrounded by a grey, open leaf wrapper, with dark black stem & leaves. By comparison, tai di cha is almost all black, due to the use of fertilizer, the leaves grow quickly and the buds have less white hairs.“
Quotes Tags: Pu-erh, Gushu, Tea production
Classic "Jia Ji" recipe! This tuocha is pressed in 2005, composed of 1-2...
He he is the last cake from Chawangpu 2013 spring production we offer now....
Phôngsali is a province of Laos, bordering Yiwu, Yunnan. It is located high in the...
This cake is made by friend´s shop in small quantity just 150kg in total. First spring...
Boyou tea factory was started by yet another ex-Menghai tea blender. Boyou is well...
Produced in the mid-late 1980's, these cakes were stored for the first 10-15 years of...
„The Fragrance of Tea
For the main, Puerh fragrances can be divided into two kinds; distinct and indistinct or explicit and implicit. The Distinct fragrance of Raw Puerh tea is immediately obvious as a delicate, bright fragrance; a fresh, crisp aroma that is uplifting“
Quotes Tags: Pu-erh, Experiencing tea
This puer tea cake is made from a 2013 pure Spring blend of gushu [old tree] material from the Menghai...
"Early Spring" - fresh green tea from higher elevations near Yun Pan Shan (1100m) in early spring harvest....
Exclusive collection of the youngest gardens in Darjeeling processed from fresh buds of cultivar...
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