„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
This cake is called "Da Hong Yin" or Big Red Mark. It's a blend from Banna area tea...
Buy only teas you like not teas you think you like! This is a blind tasting set of...
Probably a small tea factory in Yi Wu area pressed this cake under the "zhong cha"...
An old arbor Menghai blend. Thick body, lingering kuwei [pleasant bitterness], and...
This raw puerh cake is made of Wan Bang Tea House from Kunming. This product without...
This tea was a bit of an experiment for us. We'd found 2 different maochas from Bulang...
„Poor control in fermentation/oxidation process can result in bad ripened pu'er, characterized by badly decomposed leaves and an aroma and texture reminiscent of compost.“
Quotes Tags: Pu-erh, Tea oxidation, Shu - Ripe Puerh
Buy only teas you like not teas you think you like! This is a blind tasting set of all pu-erh.sk spring...
Fall 2007 Harvest * Yi Wu Wild Tea trees * 357 grams Zhen Si Long Tea company of Yi Wu is...
„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory). This tea is made by a...
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