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Our Yiwu gushu for this year comes from an old village in Mansa area - Zhang Jia Wan...
Classic Xiaguan green box JiaJi tuocha is replenished! Xiaguan TF has been...
Lao Yu (老妪) : old woman Material for this cake came from a small Bulang...
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
Boyou was founded in 2005, now is one of the factories which still adhere to the...
„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory)....
„Pu-erh tea that has been preserved for few years is close to green tea in its properties and colour. Its taste is sweet tinged with a little bitterness. Its fragrance is pure and mild and lingers even after the tea is finished. While brewing raw tea, lower the water temperature. Serve immediately after pouring to avoid scorching the leaves and tainting the tea liquid with that smell.“
Quotes Tags: Pu-erh
This high quality old tree tea cake come from a small shop in Yongde. Using early spring material from tea...
This high quality ripe cake is made of spring large-leaf varietal arbor tea from Ailao mountain. Ailao...
Lao Banzhang 2004 is a pu-erh pressed into bamboo tubes. Mighty and rich tea soup reminds us its great...
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„Ripened or aged raw pu-erh has occasionally been mistakenly categorised as a subcategory of black tea due to the dark red colour of its leaves and liquor. However, pu-erh in both its ripened and aged forms has undergone secondary oxidization and fermentation caused both by organisms growing in the tea and free-radical oxidation, thus making it a unique type of tea. This divergence in production style not only makes the flavour and texture of pu-erh tea different but also results in a rather different chemical makeup to resulting brewed liquor.“