„The piling, wetting, and mixing of the piled máochá ensures even fermentation. The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of Aspergillus spp., Penicillium spp., yeasts, and a wide range of other microflora. Control over the multiple variables in the ripening process, particularly humidity and the growth of Aspergillus spp., is key in producing ripened pu'er of high quality.“
Quotes Tags: Pu-erh, Yunnan, Shu - Ripe Puerh
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
2014 late spring harvest, Mengsong area, moderate fermentation. Classic...
Cheng Shuang 成双 means in pairs This cake is blend of two villages and...
Premium blend of first flush of spring tea * Batch 201This is a newer Menghai...
This puer tea cake is made from a 2013 pure Spring blend of gushu [old tree] material...
This cake is made by friend´s shop in small quantity just 150kg in total. First spring...
„I found my early blogging efforts, basically writing down my impressions of the tea I drank every day, to be a worthwhile exercise – it helps me process what I’ve had and what I thought, and once in a while I go back to my own ideas back then and realize how I have developed as a drinker, as well as how a tea may have changed over time. Many of my earlier perceptions are flawed, if not outright wrong, or at least have been modified over time by my experiences since then. Writing about it constantly here helps me work through those thoughts.“
Quotes Tags: Experiencing tea, Pu-erh, Oolong
„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory). This tea is made by a...
Made entirely from spring 2002 material, this Banna wetter stored tea cake sports a smooth aged taste with...
This is one of classic recipe from Langhe tea factory which is similar with 8542 from Dayi. This tea is...
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