„Ripened or aged raw pu-erh has occasionally been mistakenly categorised as a subcategory of black tea due to the dark red colour of its leaves and liquor. However, pu-erh in both its ripened and aged forms has undergone secondary oxidization and fermentation caused both by organisms growing in the tea and free-radical oxidation, thus making it a unique type of tea. This divergence in production style not only makes the flavour and texture of pu-erh tea different but also results in a rather different chemical makeup to resulting brewed liquor.“
Quotes Tags: Pu-erh, Tea oxidation, Sheng - Raw Puerh, Shu - Ripe Puerh
This tea was a bit of an experiment for us. We'd found 2 different maochas from Bulang...
Fall 2007 Harvest * Yi Wu Wild Tea trees * 357 grams Zhen Si Long Tea...
Material for this cake came from Man Nan Lao Zhai in Hekai mountain. Man Nan Lao Zhai...
This nice small cake is made from early spring Wuliangshan and Lincang material. Many...
This is the first time we made blending raw puer cake, so we took advice from a more...
„Tea learning is, at the end of the day, a solitary experience. No one knows what you’re tasting, so no one but you can teach yourself.“
Quotes Tags: Experiencing tea, Pu-erh, Oolong
This tuo is composed from spring material from Menghai area (most from Bulang mountain) and from different...
This raw puerh cake is made of Wan Bang Tea House from Kunming. This product without neifei and printed...
Cheng Shuang 成双 means in pairs This cake is blend of two villages and mountain in Menghai...
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