„The leaves are then dry pan-fried using a large wok in a process called "kill green" (殺青; pinyin: shā qīng), which arrests most enzyme activity in the leaf and prevents full oxidation. After pan-frying, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun.“
Quotes Tags: Pu-erh, Tea oxidation
This tea is from Jingmai Da Zhai, grown on the Da Ping Zhang area, and is considered...
This high quality old tree tea cake come from a small shop in Yongde. Using early...
Boyou was founded in 2005, now is one of the factories which still adhere to the...
this tea is sold only as a sample, each order is limited to have only 2 samples of this...
Spring 2005 material from Yibang was used for this semi-aged raw puerh tea brick. Rare...
This tuo is composed from spring material from Menghai area (most from Bulang mountain)...
„kou gan; 口感 - Literally mouth-feeling. Dictionary definitions vary between mouth-feel referring strictly to textural character - i.e. 质地/zhi di, others to a broader definition of flavour. In tea drinking it is largely referring to the former, but cannot be easily separated from other gustatory and olfactory sensations.“
Quotes Tags: China, Experiencing tea, Pu-erh
Late autumn harvest tea from wild arbor tea trees (between 60 and 80 year old) growing in the area of Yi Bi...
Excellent tea from a single garden in Sikkim, spread around the village of Temi, in the beautiful...
Yiwu 1999 maocha is a well stored tea in Taiwan. Loose leaves, maocha, is not stored that much so that if...
Do you like quality loose tea?
We will help you to find the right one for you. Be inspired by tea ratings of other tea lovers. Rating stars could help you.
Review the tea you are drinking and help other tea lovers to find the right cup of tea.