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1 reviewFujain famous white tea "White peony" (Bai Mu Dan)- Taste similar but not the same. This tea come from tea area near Jingmai,...
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Top rated teas
2014 Chawangpu "Lao Yu" Xiao Bing Cha
1 reviewLao Yu (老妪) : old woman Material for this cake came from a small Bulang minority village in Bada mountain. This...
2003 Xiaguan Jiaji Tuocha in box
1 reviewClassic Xiaguan green box JiaJi tuocha is replenished! Xiaguan TF has been producing Jiaji Tuocha since 1951. Earlier...
2013 Darjeeling Thurbo Moonlight First
2 reviewsThe legend among tea cultivators Mr. J. D. Rai, the main teamaker of famous Thurbo gardens produced limited quantity of tea...
Tea reviews
Sencha 2013
This review helped: 0 / 0
After Fukushima, I was not sure how is it with radioactivity in Japanese teas, so I asked Peter of Pu-erh.sk . He told me that the Japanese tea does not leave the country until it pass the test for radioactivity. The farmer had to wait six weeks for his test. Then there were two extra veterinary checks performed in Slovakia... So I'm OK and I can enjoy my tea :)
Dry leaves smell surprisingly sweet after strawberry jam in the bag. It is a very fresh scent. Wet leaves issued grassy "spring" like smell (probably just my wishful thought in the middle of winter).
Grassy flavor comes with fine sourness, bitterness with light hint of marzipan and finely dry feeling on the tongue.
I am preparing the tea in the small porcelain teapot 80ml, 2-3g of tea. For the first infusion, it pays to wait for cooler water about 50-60°C. Be careful, if you pour a hot water on the tea, the brew will be bitter. Steep for about 1 minute. Second infusion for 10s and the third for 15s. Enjoy :-)
Pu-erh
2006 Myanmar Kokang Mei Hua Bing Raw
1 reviewThis little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn), area about 20km outside from China....
2006 Changtai Long Ma Rui Ming "Dragon
1 reviewThis cake is composed of Lancang and Menghai area selected materials.After 5 years aging in dry storage, this cake now taste...
2014 Autumn Mengsong Bamboo Raw Puerh Tea
1 reviewThis tea come from autumn 2014 harvest from Mengsong (Menghai), blend of tea from different villages, trees 60-80 years old,...
2015 Chawangpu Mengsong Old Tree Xiao
1 reviewThis tea come from Mengsong mountain, wild arbor tea garden. Trees are 80-120 years old, growing wild in forest.¨ We visited...
2015 Chawangpu Menghai "Cheng Shuang"
1 reviewCheng Shuang 成双 means in pairs This cake is blend of two villages and mountain in Menghai area. Material for this...
2015 Chawangpu Hekai Gushu Xiao Bing
1 reviewMaterial for this cake came from Man Nan Lao Zhai in Hekai mountain. Man Nan Lao Zhai is home of Lahu minority. There are very...
Quotes - Pu-erh
„There is also knowledge that you can gain from drinking the same tea over and over again that you cannot from sampling. This may involve the tea changing on you – a traditionally stored puerh gradually losing its storage taste, for example. Or, it can just be that you start noticing nuances that were there, but were not necessarily obvious the first few times you try it.“
Source Web: MarshalN. A Tea Addict’s Journal: Blogging seriously about tea[online]. Available on WWW: <http://www.marshaln.com/>. [q895] [s95]
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Quotes Tags: Experiencing tea, Pu-erh, Oolong
Green tea
SeJak 2014 ECO Korea
1 reviewKorean green tea picked in the spring of 2014 in Hadong district, Jiri mountains. Grown and produced by an organic, one of the...
JungJak 2014 ECO Korea
1 reviewKorean green tea picked in the spring of 2014 in Hadong district, Jiri mountains. Grown and produced by an organic, one of the...
DaeJak 2014 ECO Korea
1 reviewKorean green tea picked in the spring of 2014 in Hadong district, Jiri mountains. Grown and produced by an organic, one of the...
2014 Spring Te Ji Grade Lianghe "Hui
1 reviewSelected grade famous high mountain green tea from Huilong Zhai, Dachang village, Lianghe county, Dehong prefecture....
2014 Yunnan Simao Huoqing Green Tea
1 reviewSpring comes to Yunnan earlier this year. And also spring teas from regular spring harvest are picked a bit early.This good...
2014 Yunnan Zao Chun
1 review"Early Spring" - fresh green tea from higher elevations near Yun Pan Shan (1100m) in early spring harvest. Nice uniform leaves...
Quotes - Green tea
„Steeping is the process of making a cup of tea; it is also referred to as brewing. In general, two grams of tea per 100 ml of water, or about one teaspoon of green tea per five ounce cup, should be used.“
Source Web: Green tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Green_tea>. [q457] [s59]
Quotes Tags: Green tea, Tea infusion
Oolong
2014 Zheng Yan Tieluohan Oolong Tea
0 reviewsThis Zheng Yan tea from Cindy Chen was baked 4 times over charcoal to achieve a medium baking level. Harvested from a single...
2013 Čang-pching Šuej-sien „Black perl“
0 reviewsVelice zajímavý a kvalitní lisovaný čaj z málo známé oblasti Čang-pching. Tento oolong byl ručně sklizený v zahradě u vesnice...
Black, Red, Dark tea
2013 Chawangpu Xiao Jin Bing Red Tea 100g
1 reviewThis small red tea cake is made from 2012 spring harvest Simao high mountain material. Carefully pressing in Menghai , simple...
2014 Darjeeling Rohini Exotic SFTGFOP1
1 reviewExclusive collection of the youngest gardens in Darjeeling processed from fresh buds of cultivar AV2. The golden...
2013 Wuliang Wild Hongcha
2 reviewsThis tea is collected from ancient, wild trees on Wuliang mountain. These are truely wild trees, that haven't been planted by...
Darjeeling Jungpana Wonder Delight Second
1 reviewBeautifully prepared whole leaf tea cultivar Pb312. Very rare tea from this garden, production only 9kg.
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Theme
Tea infusion
Fujian
Wuliang
Pu-erh
2012
Laos
Cake
Tea production
2011
India
Flavored tea
Tao
Gushu
Experiencing tea
Teahouse
Japan
Nánnuò
Health
Lincang
Longjing 龙井
Maocha
Hekai
Sichuan
Lancang
Melon
Yibang
2015
Tea oxidation
2014
Yōulè
Mengsong
Shu - Ripe Puerh
Myanmar (Barma)
Bulang
Jingmai
Brick
Yunnan
Hei Cha
Manzhuan
Green tea
Matcha 抹茶
Darjeeling
Oolong
Sheng - Raw Puerh
Red tea
Mushroom - Jin Cha
Bada
China
Black tea
Pasha
Bānzhāng
Jasmine Tea
2013
Menghai
Yìwǔ
Tuocha
Quotes
„When examining maocha, the colour of gu shu leaves tend to be more highly contrasted with a bright white hairy bud/tip surrounded by a grey, open leaf wrapper, with dark black stem & leaves. By comparison, tai di cha is almost all black, due to the use of fertilizer, the leaves grow quickly and the buds have less white hairs.“
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>. [q934] [s107]
Quotes Tags: Pu-erh, Gushu, Tea production
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New teas
2009 Cha Shu Wang "Jing Mai Chun Liao
0 reviewsThis Pu-erh is called "Jing Mai Chun Liao Cha" (景迈纯料茶) - Jing Mai Mountain Pure...
2007 Zhong Cha "Fu Lu Shou Xi" Raw Pu-erh
0 reviewsFu Lu Shou Xi (福禄寿喜) - Fortune, Wealth, Longevity and Happiness
2014 Zheng Yan Tieluohan Oolong Tea
0 reviewsThis Zheng Yan tea from Cindy Chen was baked 4 times over charcoal to achieve a medium...
2016 Chawangpu Bada Laoyu Raw Puerh Cake
0 reviewsLao Yu (老妪) : old woman Material for this cake came from a small Bulang...
2012 Xiaguan FT Zi Yun Hao Raw Tuo 100g
0 reviewsThis Xiaguan tuo shape raw puerh tea is made for Fei Tai (For Taiwan)" means this...
2016 Myanmar Jingdong Xiao Bing Cha 200g
0 reviewsThe raw materials of this cake came from Jingdong, Myanmar, just west of the...
2016 Chawangpu Yibang Manguishan Xiao
0 reviewsLast winter was unusually cold. Many people thought they would have a good harvest the...
2016 Chawangpu Manzhuan Gu Shu Huang Pian
0 reviewsWhen people pick the tea from ancient trees, usually they pick one bud and three to...
2015 Quanjihao Manzhuan Raw Puerh Tea
0 reviewsEstablished in the Qing Dynasty and passed down for thirteen generations, Quanjihao...
2009 Ripe Puerh Tea Paste "Cha Gao" 25g
0 reviewsAlmost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
We recommand
2006 Myanmar Kokang Mei Hua Bing Raw Puerh Tea 100g
1 reviewThis little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn), area about 20km outside from China. Kokang county was part of China for long time and is famous for ancient tea gardens. Nowadays the is tea from this area sell to Chinese market as most border teas. Stored since 2006 in Kokang and this year (2015) sold to Kunming tea seller. This cake will surprise you with the quality and taste. Nice floral aroma, full body and thick,floral sweet with fast...
Experiencing tea
„Most of the meditation techniques are using the very same principles we need to perform a good gongfu cha: calm, concentration and a ritual. No wonder we can achieve a very similar outcome! Under good conditions, what...“
Remember what tea did you drink year ago?
Create your own collection of favorite teas and keep the track what you have drunk.
News
19.11.2015 Tea Mountains Map
11.11.2015 Tea - 2015 Chawangpu Mengsong
11.11.2015 Tea - 2015 ChawangPu Menghai
11.11.2015 Tea - 2015 ChawangPu Hekai
09.11.2015 Tea - 2015 ChawangPu Bada
09.11.2015 Tea - 2013 ChawangPu Bada
09.11.2015 Tea - 2015 Lao Yu
09.11.2015 Tea - 2014 Lao Yu
15.10.2015 Collection 2015 ChawangPu
07.10.2015 Photos - tong of 2006 Langhe TF...
Tea by region
Theme
Tea infusion
Fujian
Wuliang
Pu-erh
2012
Laos
Cake
Tea production
2011
India
Flavored tea
Tao
Gushu
Experiencing tea
Teahouse
Japan
Nánnuò
Health
Lincang
Longjing 龙井
Maocha
Hekai
Sichuan
Lancang
Melon
Yibang
2015
Tea oxidation
2014
Yōulè
Mengsong
Shu - Ripe Puerh
Myanmar (Barma)
Bulang
Jingmai
Brick
Yunnan
Hei Cha
Manzhuan
Green tea
Matcha 抹茶
Darjeeling
Oolong
Sheng - Raw Puerh
Red tea
Mushroom - Jin Cha
Bada
China
Black tea
Pasha
Bānzhāng
Jasmine Tea
2013
Menghai
Yìwǔ
Tuocha
Latest posts
01.01.2016 @ 18:14:35 - Eternal Spring:
WeRateTea.com wish you all the best for 2016!...
07.12.2015 @ 09:07:02 - sypalino:
I decided to taste this tea 2 weeks after delivery. The cake is lightly pressed, so...
09.11.2015 @ 21:58:19 - Eternal Spring:
Comparison of 2013 Bada Pu-erh.sk with <a...
09.11.2015 @ 09:34:07 - Eternal Spring:
Lao Yu 2013 is now about 2,5 years old tea and out of this 1,5 year stored in Europe....
09.11.2015 @ 09:33:11 - Eternal Spring:
Comparison of all three Lao Yu is now done :)
15.10.2015 @ 11:06:37 - Eternal Spring:
2015 Chawangpu Collection – I can only tell, that all teas are very good :)
09.10.2015 @ 10:31:19 - Eternal Spring:
It was quite long and difficult tasting to make a decision… There is still quite...
24.01.2015 @ 16:55:57 - Eternal Spring:
WeRateTea.com wish you all the best for 2015!...
30.12.2014 @ 17:19:22 - Eternal Spring:
"FT(For Taiwan)" means this brick was a special order of "Fei Tai" Company. Fei Tai...
13.08.2014 @ 18:24:28 - Eternal Spring:
We compared two teas from Youle. 2005 Jinuo Shan You Le "Red Sun Drum" and 2009...
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Teas
ManZhuan 2013 - blind tasting set 5
1 reviewsweetish, rich, dense taste is apparent from the first brewing, in the second brew the fine gushu...
2014 Yunnan Zao Chun
1 review"Early Spring" - fresh green tea from higher elevations near Yun Pan Shan (1100m) in early spring harvest....
2013 Jinggu Da Bai Hao Hong Cha
1 reviewJinggu area, it's famous for one of varietal tea trees – Da Bai Hao – “Big White tomentum”. The tea leaves...
Quotes
„When examining maocha, the colour of gu shu leaves tend to be more highly contrasted with a bright white hairy bud/tip surrounded by a grey, open leaf wrapper, with dark black stem & leaves. By comparison, tai di cha is almost all black, due to the use of fertilizer, the leaves grow quickly and the buds have less white hairs.“
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>. [q934] [s107]
Photos
