ShopsLao Man'e: A Bulang Tea Village - Brian S. Kirbis
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Video Tags: Pu-erh, China, Bulang, Tea production, Gushu
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Teas - Pu-erh
2007 Jingmai Qiao Mu “0502”
1 reviewUse Jingmai mountain arbor (Qiao Mu) tea which picked before Grain Rain (mid-April) as...
Yiwu 1999 maocha
1 reviewYiwu 1999 maocha is a well stored tea in Taiwan. Loose leaves, maocha, is not stored...
2012 Chawangpu Yiwu Zhangjiawan Gu Shu
0 reviewsOur Yiwu gushu for this year comes from an old village in Mansa area - Zhang Jia Wan...
968 *Yunnan Haiwan Pu-erh Tea Old Comrade
0 reviews2008yr 968 *Yunnan Haiwan Pu-erh Tea Old Comrade LaoTongZhi * Pu erh Tuocha Ripe /Shu...
2014 Autumn Mengsong Bamboo Raw Puerh Tea
1 reviewThis tea come from autumn 2014 harvest from Mengsong (Menghai), blend of tea from...
2006 Changtai Long Ma Rui Ming "Dragon
1 reviewThis cake is composed of Lancang and Menghai area selected materials.After 5 years...
Quotes - Pu-erh
„The piling, wetting, and mixing of the piled máochá ensures even fermentation. The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of Aspergillus spp., Penicillium spp., yeasts, and a wide range of other microflora. Control over the multiple variables in the ripening process, particularly humidity and the growth of Aspergillus spp., is key in producing ripened pu'er of high quality.“
Quotes Tags: Pu-erh, Yunnan, Shu - Ripe Puerh
Photos - Pu-erh
Video - Pu-erh
Teas
2003 CNNP "Yi Wu Old Tree Round Cake" Raw
1 reviewProbably a small tea factory in Yi Wu area pressed this cake under the "zhong cha" label in 2003. Entirely...
2013 Chawangpu "Lao Yu" Xiao Bing Cha 200g
1 reviewLao Yu (老妪) : old woman Material for this cake came from a small Bulang village in Bada...
2005 Nannuoshan TF Menghai Raw Puerh Cake
1 reviewThis is a classic Menghai spring blended cake from Nannuoshan Tea Factory which was renamed as Menghai...
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Quotes
„The container in which the tea is steeped or teapot should also be warmed beforehand so that the tea does not immediately cool down.“
