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Video Tags: China, Maocha, Pu-erh, Tea production, Yunnan
This cake is called "Da Hong Yin" or Big Red Mark. It's a blend from Banna area tea...
Jinggu area, it's famous for one of varietal tea trees – Da Bai Hao – “Big White...
2011 Spring harvest. This material come from Baoshan area, 2600 meters high mountain...
Factory - „tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea...
Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
„ping wen; 平稳. Smooth, steady, even. Used to refer to the taste of tea. Puer should be smooth and steady without any sudden changes in the flavour as steepings progress. A sudden change or loss of flavour is an indicator of poor quality. Good Puer can be steeped 20 to 30 times and maintain it's flavour. “
Quotes Tags: Pu-erh, China, Experiencing tea
Lao Banzhang is the pu-erh that you will pay the most money for and the pu-erh that you find most likely a...
Processing: discontinuation of oxidation, rolling, sun drying, humidification, pressing performed...
Lao Banzhang 2004 is a pu-erh pressed into bamboo tubes. Mighty and rich tea soup reminds us its great...
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„Pu'er; 普洱. Also Puerh, Pu - er etc. Pu'er is the modern pinyin spelling. The place name of the Old City of Pu'er through which pack horses transported the tea from Southern Yunnan. The names were recently changed; Pu'er is now Ning Er and nearby Simao has the adopted name of Pu'er. Locally, in spoken Chinese at least, Ning Er is still Pu'er. “