„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 best ripe tuo cha this factory has ever made. The 801 product line is well known...
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rich and delicate bulang bitter taste with sweetish aftertaste, sweet tingling almost...
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„Pu-erh shape - Tuocha, Bowl, or Nest - A convex knob-shaped tea, its size ranges from 3g to 3 kg or more, with 100g, 250g and 500g being the most common. The name for tuocha is believed to have originated from the round, top-like shape of the pressed tea or from the old tea shipping and trading route of the Tuo River.[16] In ancient times, tuocha cakes may have had holes punched through the center so they could be tied together on a rope for easy transport.“
„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory). This tea is made by a...
Processing: discontinuation of oxidation, rolling, sun drying, humidification, pressing performed...
The legend among tea cultivators Mr. J. D. Rai, the main teamaker of famous Thurbo gardens produced limited...
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