„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
Di JIe is one of few villages around Bingdao. This maocha come from late September...
Xizi tuo is one of famous Xiaguan Fei Tai products. Used high quality blend of 1-3...
Yong Pin Hao adhere to the traditional process since its foundation in 1999. Each batch...
Classic Xiaguan green box JiaJi tuocha is replenished! Xiaguan TF has been...
This is one of classic recipe from Langhe tea factory which is similar with 8542 from...
This tea was found in friend´s warehouse in Menghai where was stored since 2005. Clean...
„tian xiang; 甜香 - 甜, tian - sweet.香, xiang - fragrant. Used to refer to Puer tea that has a sweet - fragrant flavour “
Quotes Tags: Pu-erh, China, Experiencing tea
One of famous oolong teas from Anxi is Benshan. This is a light roasted with low oxidation (only 10-15%)...
flowery, in some parts honey, narcotic aroma, taste goes to honey, sweetish tones, verry fancy tea, just...
Jin Cha(mushroom) is especially for Tibetan market, used to be mixed with milk, it is very helpful for the...
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