„Mr. Gao showed us how to identify gu shu (ancient tree) tea leaves by looking at their texture, rubbing them between your fingers, and eating them raw. Old tea trees produce thicker, more leathery leaves that don’t easily come apart when you rub them. And gu shu buds should be white & shiny. When you chew them, the flavor is very bitter but there is also a strong sweet fragrance, and the juice is relatively easy to swallow. Tai di cha (terrace plantation tea) is also bitter but with a strong, lasting astringency on the sides & front of the tongue, and the juice is harder to swallow.“
Quotes Tags: Pu-erh, Gushu, Tea production, Experiencing tea
Use Jingmai mountain arbor (Qiao Mu) tea which picked before Grain Rain (mid-April) as...
Man Nuo ancient tea gardens, at an altitude of 1266 meters. The tea trees are really...
Boyou tea factory was started by yet another ex-Menghai tea blender. Boyou is well...
Phôngsali is a province of Laos, bordering Yiwu, Yunnan. It is located high in the...
Raw Jin Cha is especially for Tibetan market, used to be mixed with milk, it is very...
Mengsong is one of the oldest ancient tea area in Menghai. Baotang old village is...
„This process was first developed in 1972 by Menghai Tea Factory and Kunming Tea Factory] to imitate the flavor and colour of aged raw pu-erh, and was an adaptation of wet storage techniques being used by merchants to falsify the age of their teas. Mass production of ripened pu'er began in 1975. It can be consumed without further aging, though it can also be stored to "air out" some of the less savoury flavors and aromas acquired during fermentation.“
Quotes Tags: Pu-erh, Shu - Ripe Puerh
This tea was a bit of an experiment for us. We'd found 2 different maochas from Bulang mountain, which were...
„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory). This tea is made by a...
The LaoManE rules over this autumn teas. In this village you may find really bitter tea and also sweet teas...
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