„The recently developed Wo Dui process (渥堆) pioneered by both the Menghai and Kunming Tea Factories has created a new type of pu-erh tea of which some traditionalists dispute the legitimacy. This process involves an accelerated fermentation into "ripe" Shou Cha (熟茶) which is then sold loose or pressed in various shapes.“
Quotes Tags: Pu-erh, Shu - Ripe Puerh
Di JIe is one of few villages around Bingdao. This maocha come from late September...
"Jin Gua Gong Cha" also called "Tuan Cha", is a special kind of compressed puer tea. It...
A premium ripe tea composed entirely from 6 and 4 years aged ripe tea from Lincang....
Jinggu area, it's famous for one of varietal tea trees – Da Bai Hao – “Big White...
Spring and late spring harvest 2009, blend of Lancang and Menghai area. Yellow clean...
„After picking appropriate tender leaves, the first step in making raw or ripened pu'er is an optional wilting/withering stage, thus converting the leaf to maocha.“
Quotes Tags: Pu-erh, Sheng - Raw Puerh, Shu - Ripe Puerh, Maocha
This is a classic and old style cake from Nannuoshan Tea Factory which was renamed as Menghai Banzhang Tea...
Jin Cha(mushroom) is especially for Tibetan market, used to be mixed with milk, it is very helpful for the...
This tea came from Mangzhi mountain which is located in the west of Xiangming village Mengla county, and...
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