„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
Raw Jin Cha is especially for Tibetan market, used to be mixed with milk, it is very...
"Zi Qi Dong Lai" : The Purple Air coming from the east -- a propitious omen (from the...
2014 late spring harvest, Mengsong area, moderate fermentation. Classic...
Lao Banzhang is the pu-erh that you will pay the most money for and the pu-erh that you...
Shu brick 100g brought from China as a present. Unknown seller. Producer is LongChang...
Our Yiwu gushu for this year comes from an old village in Mansa area - Zhang Jia Wan...
„Once dry, maocha can be sent directly to the factory to be pressed into raw pu'er, or to undergo further processing to make ripened pu'er. Sometimes Mao Cha is sold directly as loose-leaf "raw" Sheng Cha or it can be matured for 2–3 years in loose leaf form due to the faster rate of natural fermentation in an uncompressed state. This product is then pressed into numerous shapes and sold as "raw" Sheng Cha as a more matured final product.“
Quotes Tags: Pu-erh, Sheng - Raw Puerh, Maocha
This tea was a bit of an experiment for us. We'd found 2 different maochas from Bulang mountain, which were...
Lao Banzhang is the pu-erh that you will pay the most money for and the pu-erh that you find most likely a...
Made entirely from spring 2002 material, this Banna wetter stored tea cake sports a smooth aged taste with...
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