ShopsPu-erh Tea Cultivation in Yunnan
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Teas - Pu-erh
2006 Myanmar Kokang Mei Hua Bing Raw
1 reviewThis little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn),...
2012 Chawangpu Yiwu Zhangjiawan Gu Shu
0 reviewsOur Yiwu gushu for this year comes from an old village in Mansa area - Zhang Jia Wan...
2000 CNNP 7532 Tiepai
1 reviewThis tea most closely resembles CNNP 7532, but we are labeling it as tiepai [pasted...
2006 Longyu Brand Bulangshan Jin Cha Raw
1 reviewRaw Jin Cha is especially for Tibetan market, used to be mixed with milk, it is very...
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...
2013 Chawangpu Bada Zhang Lang Xiao Bing
1 reviewNicely processed and completely manually produced tea from Bada mountains. The tea is...
Quotes - Pu-erh
„tong; 筒 - Literally a barrel or barrel shaped object. A tong in Yunnan tea culture is a bundle of 7 tea cakes wrapped in the outer skin of bamboo which naturally sheds from around the base of the bamboo stem. Each cake weighs 357grams so making a total of 2,499 gm. Said by some to have been calculated in order to remain under a specific legislated weight of 2.5 kg. There were originally said to be 8 cakes in a tong. The 8th being paid as a levy. An earlier unit of weight in China was the liang. A cake of tea weighed 7 liang and 7 cakes in a tong made 49 liang. “
Quotes Tags: Pu-erh, Tea production, Yunnan, China
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Teas
2014 Yunnan "Bai Mu Dan" White Tea
1 reviewFujain famous white tea "White peony" (Bai Mu Dan)- Taste similar but not the same. This tea come from tea...
2014 Darjeeling Rohini Exotic SFTGFOP1
1 reviewExclusive collection of the youngest gardens in Darjeeling processed from fresh buds of cultivar...
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
„Smell:
Dry leaves: smell the leaves before you brew them. You can smell them before and after you put them in the heated gaiwan.
The gaibei's lid: lots of fragrant smells accumulate below the lid. Smell and you'll know when the tea is ready. You can also smell it after you pour the tea out.
The tea: interestingly, the brew doesn't smell as strong as the lid or the empty glass!“
