„The process used to convert máochá into ripened pu'er is a recent invention that manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called Wò Dūi (渥堆, "wet piling" in English), which involves piling, dampening, and turning the tea leaves in a manner much akin to composting.“
Quotes Tags: Pu-erh, Shu - Ripe Puerh
This tea was a bit of an experiment for us. We'd found 2 different maochas from Bulang...
Last winter was unusually cold. Many people thought they would have a good harvest the...
This little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn),...
This cake is made by friend´s shop in small quantity just 150kg in total. First spring...
This is a newer Menghai release, first released in 2005 and then again in 2006, 2007,...
„In recent decades, demand has come full circle and it has become more common again for Hei Cha, including Pu-erh, to be sold as the raw product without the artificial accelerated fermentation process.“
Quotes Tags: Pu-erh, Sheng - Raw Puerh
pressed by stone mold into 250 grams cakes, autumn maocha Massive sweetishness in the back of...
Grade: AAA Cultivar: Yunnan Da Ye Harvest area: Zhenyuan, Simao, Yunnan Yunnan green tea...
Exclusive collection of the youngest gardens in Darjeeling processed from fresh buds of cultivar...
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