„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 little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn),...
Big Green Tree Yiwu (special grade) year 2004 is a very nice aged pu-erh still for a...
the pressed leaves aroma is strong and fruity, the taste is bitter, nutty, almond,...
Tall and straight forest - Meng Pasha Pasha in the Aini language means tall and...
Spring and late spring harvest 2009, blend of Lancang and Menghai area. Yellow clean...
Boyou was founded in 2005, now is one of the factories which still adhere to the...
„gan cang; 干藏 - dry storage. Referring to tea storage that tends to be dry rather than excessively humid. Storing raw Puer in an excessively dry climate will have a harmful effect on the tea.“
Quotes Tags: Sheng - Raw Puerh, Pu-erh, China, Experiencing tea
This raw puerh cake is made of Wan Bang Tea House from Kunming. This product without neifei and printed...
Yiwu 1999 maocha is a well stored tea in Taiwan. Loose leaves, maocha, is not stored that much so that if...
Cheng Shuang 成双 means in pairs This cake is blend of two villages and mountain in Menghai...
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.