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Video Tags: Pu-erh, China, Bulang, Tea production, Gushu
Spring 2005 material from Yibang was used for this semi-aged raw puerh tea brick. Rare...
2014 late spring harvest, Mengsong area, moderate fermentation. Classic...
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
Processing: discontinuation of oxidation, rolling, sun drying, humidification, pressing...
Yiwu Hai Wan wild tea - special grade (pu-erh.sk favorite) Year: 1999...
A premium ripe tea composed entirely from 6 and 4 years aged ripe tea from Lincang....
„In the Western market, tea drinkers often end up buying a few pots in the beginning that don’t quite “fit.”
Maybe the size is wrong, the clay is poor, or is simply not a match to any of our desired teas. Perhaps the shape and craftsmanship are just not pleasing to us.
Owning bad teapots, experienced collectors will remind you, is “tuition” that helps you start to recognize better teapots from the others.“
Quotes Tags: Pu-erh, Tea infusion, Experiencing tea
2011 Spring harvest. This material come from Baoshan area, 2600 meters high mountain closed with Mengmao...
One of famous oolong teas from Anxi is Benshan. This is a light roasted with low oxidation (only 10-15%)...
„tailor-made” private production “Zhong Cha Gong Si” This tea was stored for the whole time in...
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„Pu-erh tea processing, although straightforward, is complicated by the fact that the tea itself falls into two distinct categories: the "raw" Sheng Cha and the "ripe" Shou Cha. All types of pu-erh tea are created from máochá (毛茶), a mostly unoxidized green tea processed from a "large leaf" variety of Camellia sinensis (C. sinensis assamica) found in the mountains of southern Yunnan.“