Puer Tea Glossary - Zhi Zheng Tea Shop


„fa jiao; 发酵 - To ferment/fermented. Shu Puer tea is a made by a process of fermentation. Raw puer is referred to as hou fa jiao cha - post-fermented tea -which technically is said to be a mix of oxidation and fermentation.“

zhi-zheng-tea-shop-logo
Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q604] [s78]


Teas - Pu-erh

2011 Bulangshan Banpen Village Raw Puerh

2011 Bulangshan Banpen Village Raw Puerh Cake 357g
4.5 stars 1 review

This raw puerh cake is made of Wan Bang Tea House from Kunming. This product without...

2009 Lixing Raw Puerh Cake 357g

2009 Lixing Raw Puerh Cake 357g
0.0 stars 0 reviews

Spring and late spring harvest 2009, blend of Lancang and Menghai area. Yellow clean...

2014 Jingmai Gu Shu Huang Pian

2014 Jingmai Gu Shu Huang Pian
4.0 stars 1 review

This tea is from Jingmai Da Zhai, grown in Da Ping Zhang area, and it is considered to...

NaKa 2013 - blind tasting set 3

NaKa 2013 - blind tasting set 3
5.0 stars 1 review

this tea is sold only as a sample, each order is limited to have only 2 samples of this...

2000 CNNP 7532 Tiepai

2000 CNNP 7532 Tiepai
4.5 stars 1 review

This tea most closely resembles CNNP 7532, but we are labeling it as tiepai [pasted...

2006 Haiwan Organic Pasha Tea Brick 500g

2006 Haiwan Organic Pasha Tea Brick 500g
3.5 stars 1 review

This brick was stored in Kunming since 2006, it was made by using the best raw...


Quotes - Pu-erh


„Mr. Gao showed us how to identify gu shu (ancient tree) tea leaves by looking at their texture, rubbing them between your fingers, and eating them raw. Old tea trees produce thicker, more leathery leaves that don’t easily come apart when you rub them. And gu shu buds should be white & shiny. When you chew them, the flavor is very bitter but there is also a strong sweet fragrance, and the juice is relatively easy to swallow. Tai di cha (terrace plantation tea) is also bitter but with a strong, lasting astringency on the sides & front of the tongue, and the juice is harder to swallow.“

mr-gao_md
Source Web: The Tea Urchin. Learning how to identify gu shu & make maocha[online]. 2011. Available on WWW: <http://teaurchin.blogspot.cz/2011/09/learning-how-to-identify-gu-shu-make.html>. [q933] [s107]





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Teas

2014 Yunnan "Bai Mu Dan" White Tea

2014 Yunnan "Bai Mu Dan" White Tea
4.5 stars 1 review

Fujain famous white tea "White peony" (Bai Mu Dan)- Taste similar but not the same. This tea come from tea...

2013 Chawangpu "Shuang Shu" Xiao Bing Cha

2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g
4.5 stars 1 review

This is the first time we made blending raw puer cake, so we took advice from a more experienced tea...

Sencha Ohira 2012

Sencha Ohira 2012
4.0 stars 1 review

Tea is an originally packaged in Japan and stored at low temperatures in Slovakia, which guarantees...

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