„This process was first developed in 1972 by Menghai Tea Factory and Kunming Tea Factory] to imitate the flavor and colour of aged raw pu-erh, and was an adaptation of wet storage techniques being used by merchants to falsify the age of their teas. Mass production of ripened pu'er began in 1975. It can be consumed without further aging, though it can also be stored to "air out" some of the less savoury flavors and aromas acquired during fermentation.“
Quotes Tags: Pu-erh, Shu - Ripe Puerh
Factory - „tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea...
This is the first time we made blending raw puer cake, so we took advice from a more...
Tall and straight forest - Meng Pasha Pasha in the Aini language means tall and...
高山流水 [gāo shān liú shuǐ] :lofty mountains and flowing water; -- referring to the harsh...
This high quality old tree tea cake come from a small shop in Yongde. Using early...
2014 late spring harvest, Mengsong area, moderate fermentation. Classic...
„The leaves are then dry pan-fried using a large wok in a process called "kill green" (殺青; pinyin: shā qīng), which arrests most enzyme activity in the leaf and prevents full oxidation. After pan-frying, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun.“
Quotes Tags: Pu-erh, Tea oxidation
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...
Jinggu area, it's famous for one of varietal tea trees – Da Bai Hao – “Big White tomentum”. The tea leaves...
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