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Teas

Ginseng Oolong “Lan Guiren”

Ginseng Oolong “Lan Guiren”
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Harvest area: Anxi County, Prefecture-level city Quanzhou, Fujian Province. Ginseng Oolong is an...

Moli Longzhu “Jasmine Dragon Pearl ”

Moli Longzhu “Jasmine Dragon Pearl ”
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One of the most favourite jasmine teas in China is the “Jasmine Dragon Pearl ” or in other words,...

1998 Ye Sheng Qiao Mu Raw Pu-erh 400g

1998 Ye Sheng Qiao Mu Raw Pu-erh 400g
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Name: Ye Sheng Qiao Mu (野生喬木) – Wild Arbor Tree.

2013 Lao Ban Zhang Raw Pu-erh 80g

2013 Lao Ban Zhang Raw Pu-erh 80g
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Place of origin: 老班章 – Lao Ban Zhang village, Menghai County, Xishuangbanna Dai Autonomous...

Fujian Bi Luo Chun “Green Snail Spring”

Fujian Bi Luo Chun “Green Snail Spring”
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The name of this tea literally means “Green Snail Spring”. It is called so because it is a that...

Yiwu Zhengshan 357g 2014

Yiwu Zhengshan 357g 2014
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Yiwu Zhengshan (易武正山) - That very Yiwu Mountain Harvest area: Yiwu Mountain, Mengla...


„hui gan; 回甜 - Hui 回- return, come back, reply. 甜, gan-sweet. Together - sweet return, sweet aftertaste. Used generally to refer to the aftertaste of tea, be it sweet or not.“

zhi-zheng-tea-shop-logo
Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q612] [s78]


„‘Ripened’ Shou Cha (熟茶) tea is pressed maocha that has been specially processed to imitate aged "raw" Sheng Cha tea. Although it is also known as cooked pu-erh, the process does not actually employ cooking to imitate the aging process. The term may come about due to inaccurate translation due to the dual meaning of shú (熟) as both "fully cooked" and "fully ripened".“

150px-Haiwan_bingcha_md
Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q497] [s62]


„Ripened or aged raw pu-erh has occasionally been mistakenly categorised as a subcategory of black tea due to the dark red colour of its leaves and liquor. However, pu-erh in both its ripened and aged forms has undergone secondary oxidization and fermentation caused both by organisms growing in the tea and free-radical oxidation, thus making it a unique type of tea. This divergence in production style not only makes the flavour and texture of pu-erh tea different but also results in a rather different chemical makeup to resulting brewed liquor.“

150px-Haiwan_bingcha_md

Photos

Chengdu, the capital
Chengdu, the capital
Tea Mountains Map,
Fresh bud on a tea
Darjeeling tea
Chengdu, the capital
Small inspiration
Chengdu, the capital
Picture showing
Fresh bud on a tea



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Chengdu, the capital

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Quotes

„Once dry, maocha can be sent directly to the factory to be pressed into raw pu'er, or to undergo further processing to make ripened pu'er. Sometimes Mao Cha is sold directly as loose-leaf "raw" Sheng Cha or it can be matured for 2–3 years in loose leaf form due to the faster rate of natural fermentation in an uncompressed state. This product is then pressed into numerous shapes and sold as "raw" Sheng Cha as a more matured final product.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q496] [s62]

Photos

tea plantation
Tea Mountains Map,
Tea Mountains Map,
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