ShopsLao Man'e: A Bulang Tea Village - Brian S. Kirbis
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Video Tags: Bulang, Gushu, China, Pu-erh, Tea production
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Teas - Pu-erh
2009 Lixing Raw Puerh Cake 357g
0 reviewsSpring and late spring harvest 2009, blend of Lancang and Menghai area. Yellow clean...
2015 Spring Xiao Hu Sai Old Tree Cake
0 reviewsThis cake is made by friend´s shop in small quantity just 150kg in total. First spring...
2014 Autumn Di Jie Village Old Tree
0 reviewsDi JIe is one of few villages around Bingdao. This maocha come from late September...
HaiWan Wild Tea 99
0 reviewsYiwu Hai Wan wild tea - special grade (pu-erh.sk favorite) Year: 1999...
NaKa 2013 - blind tasting set 3
1 reviewthis tea is sold only as a sample, each order is limited to have only 2 samples of this...
2012 Myanmar - Beyond The Small Mengsong
1 reviewThe raw materials of this cake came from villages in Myanmar, its north border on small...
Quotes - Pu-erh
„Pu-erh shape - Tuocha, Bowl, or Nest - A convex knob-shaped tea, its size ranges from 3g to 3 kg or more, with 100g, 250g and 500g being the most common. The name for tuocha is believed to have originated from the round, top-like shape of the pressed tea or from the old tea shipping and trading route of the Tuo River.[16] In ancient times, tuocha cakes may have had holes punched through the center so they could be tied together on a rope for easy transport.“
Photos - Pu-erh
Video - Pu-erh
Teas
JungJak 2014 ECO Korea
1 reviewKorean green tea picked in the spring of 2014 in Hadong district, Jiri mountains. Grown and produced by an...
2011 Yunnan Mao Feng (early March)
1 reviewThe Yunnan Mao Feng is one of most popular green teas from Simao
2013 Yunnan Simao Premium Green Tea "Gao Shan
1 reviewThis is one of the best quality green tea which is produced in Yunnan province. First spring harvest in...
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Quotes
„Tea that is picked in the summer, often referred to as Yu Shui Cha, is not of high quality. In the rainy season, levels of sunshine are comparatively low so it is often not possible to sun dry tea so a wood stove is used to dry it. This can produce a smokey aroma and flavour. With time it will abate, but not considerably, so any smokey tea that one has not witnessed being made is probably best put to one side.“
