„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
Jinggu area, it's famous for one of varietal tea trees – Da Bai Hao – “Big White...
Last winter was unusually cold. Many people thought they would have a good harvest the...
flowery, in some parts honey, narcotic aroma, taste goes to honey, sweetish tones,...
Boyou tea factory was started by yet another ex-Menghai tea blender. Boyou is well...
This cake is called "Da Hong Yin" or Big Red Mark. It's a blend from Banna area tea...
This 200 gram tuo [nest shaped] tea from Xiaguan Tea Factory was stored in Guangzhou...
„Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha (黑茶), commonly translated to dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). “
Quotes Tags: Pu-erh, Tea oxidation, Hei Cha
This is a newer Menghai release, first released in 2005 and then again in 2006, 2007, and 2008. This recipe...
This little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn), area about 20km...
This raw puerh cake is made of Wan Bang Tea House from Kunming. This product without neifei and printed...
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