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Conventional Xiaguan green box and classic "Jia Ji" recipe! This tuocha is pressed in...
Processing: discontinuation of oxidation, rolling, sun drying, humidification, pressing...
the pressed leaves aroma is strong and fruity, the taste is bitter, nutty, almond,...
This tea is from Jingmai Da Zhai, grown on the Da Ping Zhang area, and is considered...
This tuo is composed from spring material from Menghai area (most from Bulang mountain)...
„cha qi; 茶气 - Tea nature. The inherent energetic qualities in tea. That which makes it tea. Sometimes rather unsatisfactorily interpreted as 'tea energy'; translating qi as energy suggests perhaps a rather too narrow idea of qi but it is an interesting term to consider since many people use the term. Ideas and experiences of cha qi vary considerably; the taste of tea, the appearance of the leaves (particularly after steeping i.e. the life in the tea), any physical or psychological experiences one may have as a result of drinking tea are all aspects of cha qi. One cannot satisfactorily dissociate one from the other just as one cannot isolate sunshine from wind, which are both manifestations of weather, tian qi. If it did not have cha qi it wouldn't be tea, it would be something else. From a western point of view perhaps, cha qi is due, in some good part, to the presence of caffeine, theine, etc. The active constituents.“
Quotes Tags: China, Experiencing tea, Pu-erh
This small red tea cake is made from 2012 spring harvest Simao high mountain material. Carefully pressing...
The raw materials of this cake came from villages in Myanmar, its north border on small Mengsong mountain....
This tea is a blend of a few single tree teas from Bangwei and Bulang. These trees stand out from their...
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„cha ya; 茶芽. Tea tip/s. 芽 - ya literally means tooth, So the new shoots of tea leaves. These are generally the most prized, followed by other less exquisit formations such as yi ya yi ye,一牙一叶 and yi ya liang ye, 一牙两叶, etc.“