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Video Tags: Bulang, Gushu, China, Pu-erh, Tea production
An old arbor Menghai blend. Thick body, lingering kuwei [pleasant bitterness], and plenty of oomph. This...
Lao Banzhang 2004 is a pu-erh pressed into bamboo tubes. Mighty and rich tea soup reminds us its great...
pressed by stone mold into 250 grams cakes, autumn maocha Massive sweetishness in the back of...
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„I found my early blogging efforts, basically writing down my impressions of the tea I drank every day, to be a worthwhile exercise – it helps me process what I’ve had and what I thought, and once in a while I go back to my own ideas back then and realize how I have developed as a drinker, as well as how a tea may have changed over time. Many of my earlier perceptions are flawed, if not outright wrong, or at least have been modified over time by my experiences since then. Writing about it constantly here helps me work through those thoughts.“