„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
A premium ripe tea composed entirely from 6 and 4 years aged ripe tea from Lincang....
This tea come from autumn 2014 harvest from Mengsong (Menghai), blend of tea from...
Tall and straight forest - Meng Pasha Pasha in the Aini language means tall and...
Jin Cha(mushroom) is especially for Tibetan market, used to be mixed with milk, it is...
高山流水 [gāo shān liú shuǐ] :lofty mountains and flowing water; -- referring to the harsh...
„Prickling, Tingling, Numbing
Ancient tea trees are all over 100 years old. Their ability to resist natural problems; diseases and infestations is high. This variety of tea tree has existed in this habitat for thousands of years. These trees are already extremely resilient and the environment in which they are growing has mostly been left in untouched. There is no need for tea farmers to use agro-chemicals. But where any such chemicals have been used it will likely take 7-10 years for the residues to abate sufficiently for the tea to be drinkable.“
Quotes Tags: Pu-erh, Experiencing tea
nicely balanced bitterness with a breze of sweetness, beautiful honey-fruity aroma, pleasant and pure...
This small red tea cake is made from 2012 spring harvest Simao high mountain material. Carefully pressing...
Lao Banzhang is the pu-erh that you will pay the most money for and the pu-erh that you find most likely a...
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