Puerh Tea Production Processing - Start to Finish in Yunnan China
„After picking appropriate tender leaves, the first step in making raw or ripened pu'er is an optional wilting/withering stage, thus converting the leaf to maocha.“
Quotes Tags: Pu-erh, Sheng - Raw Puerh, Shu - Ripe Puerh, Maocha
dense, rich, bitter-sweet, fruity aroma, full body floods the whole mouth and gives a...
Raw Jin Cha is especially for Tibetan market, used to be mixed with milk, it is very...
This cake is made by friend´s shop in small quantity just 150kg in total. First spring...
This high quality old tree tea cake come from a small shop in Yongde. Using early...
Lao Yu (老妪) : old woman Material for this cake came from a small Bulang...
Boyou was founded in 2005, now is one of the factories which still adhere to the...
„Pu-erh shape - Square - A flat square of tea, usually in 100g or 200g sizes, they often contain words pressed into the square.“
Quotes Tags: Pu-erh
This tea come from Mengsong mountain, wild arbor tea garden. Trees are 80-120 years old, growing wild in...
Material for this cake came from Man Nan Lao Zhai in Hekai mountain. Man Nan Lao Zhai is home of Lahu...
the pressed leaves aroma is strong and fruity, the taste is bitter, nutty, almond, fruity, fresh, balanced,...
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