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2011 CNNP Sheng Huo Fu Zhuan

2011 CNNP Sheng Huo Fu Zhuan
4.0 stars 1 review

This Fu brick tea is made of 2rd grade mao cha by machine. It has been aging for 3 years to reproduce "golden flowers" in the tea. This is very prized and interesting tea. People have called it the golden flowers "Jin Hua". The Eurotium Cristatum is the dominant germ in the Fuzhuan, contributing to the special quality of the tea. Smooth and sweet with floral and dry fruits aroma in mouth with long and great aftertaste, "Jin Hua" arohid flavour - a true gift for tea lovers! Good for...

2009 Xinhua Qu Jiang Bao Pian 60g (10 slices)

2009 Xinhua Qu Jiang Bao Pian 60g (10 slices)
4.0 stars 1 review

Qu Jiang that rises in Gutai moutain Xinhua County Hunan Province and flows eastward through Fengjia, Tianmen, Changfeng, etc. Fengjia, most of the residents of this place are named Feng, is famous for producing good tea in history. Qu Jiang Bao Pian is one of the famous tea in Tang dynasty, the production of recorded time until the song dynasty, has more than 500 years tribute tea history. The researcher looked through the ancient books and records, visited folk, finally reinvent...

2008 Liu-an Sun Yi Shun Brand Bamboo Basket Tea 250gr

2008 Liu-an Sun Yi Shun Brand Bamboo Basket Tea 250gr
0.0 stars 0 reviews

The original taste of young Liu-an is more near green tea. Today as before, its popularity lead many companies to fake Sun Yi Shun liu an baskets. Many businessmen moisturize a young tea wet to be more "old". So maybe in the past you drank some bitter and "aged tea". We want to guarantee you high quality and original Sun Yi Shun traditional Liu-an tea. We suggest you can try some sample for taste.Liu-an is a post-fermented tea usually compressed into bamboo baskets and aged. The...


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Quotes

„Depending on the desired product and speed, from quickest and tightest to slowest and loosest, pressing can be done by a large heavy stone, carved into the shape of a short cylinder with a handle, simply weighs a bag of tea down onto a wooden board. The tension from the bag and the weight of the stone together give the tea its rounded and sometimes non-uniformed edge. Due to the manual labor involved, this method of pressing is often referred to as: "hand" or "stone-pressing", and is how many artisanal pu'er bǐng are still manufactured.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q506] [s62]

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