„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
the pressed leaves aroma is strong and fruity, the taste is bitter, nutty, almond,...
This tea come from autumn 2014 harvest from Mengsong (Menghai), blend of tea from...
This spring we bought entire collection of puerh teas from Cha Wang Shop produced in...
Yiwu 1999 maocha is a well stored tea in Taiwan. Loose leaves, maocha, is not stored...
This cake is one of the "four cakes set(Yiwu, Manzhuan, Menghai and Yibang)"which were...
This Pu-erh is called "Jing Mai Chun Liao Cha" (景迈纯料茶) - Jing Mai Mountain Pure...
„The important thing of all this tea drinking and learning is not so much the drinking itself, but the critical reflection and evaluation that takes place simultaneously. Forget about what others tell you – what do you feel and think when you’re drinking this tea? How does it compare with what you have tried? How does it challenge what you already think you know?“
Quotes Tags: Experiencing tea, Pu-erh, Oolong
rich and delicate bulang bitter taste with sweetish aftertaste, sweet tingling almost in the throat, after...
This tea is a blend of a few single tree teas from Bangwei and Bulang. These trees stand out from their...
Xizi tuo is one of famous Xiaguan Fei Tai products. Used high quality blend of 1-3 years aged materials and...
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