To the village of ethnic minorities in Yunnan to visit the old tea tree
„To produce pu'er, many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry máochá or ripened tea leaves pertaining to the final weight of the bingcha is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression. “
Quotes Tags: Pu-erh
Lao Yu (老妪) : old woman Material for this cake came from a small Bulang...
Buy only teas you like not teas you think you like! This is a blind tasting set of...
Jin Cha(mushroom) is especially for Tibetan market, used to be mixed with milk, it is...
This cake is made by friend´s shop in small quantity just 150kg in total. First spring...
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
The Naka king makes its way with a robust and specific taste even in the autumn season....
„There is also knowledge that you can gain from drinking the same tea over and over again that you cannot from sampling. This may involve the tea changing on you – a traditionally stored puerh gradually losing its storage taste, for example. Or, it can just be that you start noticing nuances that were there, but were not necessarily obvious the first few times you try it.“
Quotes Tags: Experiencing tea, Pu-erh, Oolong
Grade: AA+ Cultivar: Yunnan Da Ye Harvest area: Si Mao, Yunnan Yunnan green tea produced...
Packing: vacuum, 50 grams, packaged in Japan Tea is an original packaged in Japan and stored at low...
The LaoManE rules over this autumn teas. In this village you may find really bitter tea and also sweet teas...
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