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Video Tags: Pu-erh, China, Bulang, Tea production, Gushu
nicely balanced bitterness with a breze of sweetness, beautiful honey-fruity aroma,...
Since 2012, Bada mountain is one of our personal favorite place and we spend many days...
Boyou was founded in 2005, now is one of the factories which still adhere to the...
Lao Yu (老妪) : old woman Material for this cake came from a small Bulang...
2008yr 968 *Yunnan Haiwan Pu-erh Tea Old Comrade LaoTongZhi * Pu erh Tuocha Ripe /Shu...
„Prickling, Tingling, Numbing
Ancient tea trees are all over 100 years old. Their ability to resist natural problems; diseases and infestations is high. This variety of tea tree has existed in this habitat for thousands of years. These trees are already extremely resilient and the environment in which they are growing has mostly been left in untouched. There is no need for tea farmers to use agro-chemicals. But where any such chemicals have been used it will likely take 7-10 years for the residues to abate sufficiently for the tea to be drinkable.“
Quotes Tags: Pu-erh, Experiencing tea
This cake is composed of Lancang and Menghai area selected materials.After 5 years aging in dry storage,...
This tea is from Jingmai Da Zhai, grown in Da Ping Zhang area, and it is considered to be of the finest...
Tall and straight forest - Meng Pasha Pasha in the Aini language means tall and straight forest. According...
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„Once dry, maocha can be sent directly to the factory to be pressed into raw pu'er, or to undergo further processing to make ripened pu'er. Sometimes Mao Cha is sold directly as loose-leaf "raw" Sheng Cha or it can be matured for 2–3 years in loose leaf form due to the faster rate of natural fermentation in an uncompressed state. This product is then pressed into numerous shapes and sold as "raw" Sheng Cha as a more matured final product.“