Puerh Tea Production Processing - Start to Finish in Yunnan China
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Video Tags: China, Maocha, Pu-erh, Tea production, Yunnan
the pressed leaves aroma is strong and fruity, the taste is bitter, nutty, almond,...
This tuo is composed from spring material from Menghai area (most from Bulang mountain)...
Cheng Shuang 成双 means in pairs This cake is blend of two villages and...
This high quality ripe cake is made of spring large-leaf varietal arbor tea from Ailao...
The LaoManE rules over this autumn teas. In this village you may find really bitter tea...
"Zi Qi Dong Lai" : The Purple Air coming from the east -- a propitious omen (from the...
„Maocha can be sold directly to market as loose leaf tea, compressed to produce "raw" Sheng Cha, naturally aged and matured for several year before being compressed to also produce "raw" Sheng Cha or undergo Wo Dui ripening for several months prior to being compressed to produce "ripe" Shou Cha.“
Quotes Tags: Pu-erh, Sheng - Raw Puerh, Shu - Ripe Puerh, Maocha
An old arbor Menghai blend. Thick body, lingering kuwei [pleasant bitterness], and plenty of oomph. This...
Qu Jiang that rises in Gutai moutain Xinhua County Hunan Province and flows eastward through Fengjia,...
The legend among tea cultivators Mr. J. D. Rai, the main teamaker of famous Thurbo gardens produced limited...
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„Hui Gan 回甘, Hui Tian 回甜, Sheng Jin 生津, & Hui Yun 回韻…In literally term, Hui Gan, sometimes referred to as Hui Wei, is to reflect sweetly on a past event. Borrowing from the term 'to reflect', Hui Gan in tea is, simply put, a reflection on the sweetness of the tea - when one drink the tea, when the tea slides through the cavity of the mouth into the throat, there comes, after a short while, a sweetness that rises up from the throat. This sweetness is sometimes accompanied with a fragrance. Do not keep the upper and lower mouth pressed together when sipping tea, but create a cavity instead by lowering the jaw. Let the tea wash over the entire inside of the mouth, and then direct the tea to slide from the sides of the jaw into the throat. While holding the empty cavity, breathe out instead of in after you swallow the tea, there is warmth in the breath accompanied by a fragrance, and the same fragrance that rises up from the throat. This is Hui Gan.“