„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
This tuo is made of wild arbor sun-dried material from Youle mountain, also called...
This Xiaguan mushroom shape raw puerh tea is made for Fei Tai (For Taiwan)" means this...
Yiwu Hai Wan wild tea - special grade (pu-erh.sk favorite) Year: 1999...
Boyou was founded in 2005, now is one of the factories which still adhere to the...
Our Yiwu gushu for this year comes from an old village in Mansa area - Zhang Jia Wan...
nicely balanced bitterness with a breze of sweetness, beautiful honey-fruity aroma,...
„Bitterness
Broad leaf variety (Sinenesis Assamica) is high in natural constituents; polyphenols, caffeine,theine, etc. A particularly bitter flavour is a special characteristic of the Broad leaf variety, but it is important that it transforms quickly and does not linger. This is a mark of good quality Puer. NB there is a sub-variety in Yunnan - Var. ku cha which has different characteristics and does not transform in the same way.“
Quotes Tags: Pu-erh, Experiencing tea
2011 Spring harvest. This material come from Baoshan area, 2600 meters high mountain closed with Mengmao...
Packing: vacuum, 50 grams, packaged in Japan Tea is an original packaged in Japan and stored at low...
Jin Cha(mushroom) is especially for Tibetan market, used to be mixed with milk, it is very helpful for the...
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