ShopsTo the village of ethnic minorities in Yunnan to visit the old tea tree
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Video Tags: China, Pu-erh, Tea production, Yunnan
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Teas - Pu-erh
2003 CNNP Yi Wu Arbor Ming Chien „Hundred
1 reviewProcessing: discontinuation of oxidation, rolling, sun drying, humidification, pressing...
2004 Shi Kun Mu Yibang Gushu Raw Puerh
1 reviewThis cake is one of the "four cakes set(Yiwu, Manzhuan, Menghai and Yibang)"which were...
2006 Haiwan Organic Pasha Tea Brick 500g
1 reviewThis brick was stored in Kunming since 2006, it was made by using the best raw...
2012 Bulang Man Xin Long Wild Arbor Raw
1 reviewProduct name (stamp on the wrapper) : Qi Zi Yuan This cake come from...
2014 Autumn Mengsong Bamboo Raw Puerh Tea
1 reviewThis tea come from autumn 2014 harvest from Mengsong (Menghai), blend of tea from...
2010 Yunnan Yin Hao Xiao Yuan Cha- Raw
0 reviewsThis nice small cake is made from early spring Wuliangshan and Lincang material. Many...
Quotes - Pu-erh
„Once dry, maocha can be sent directly to the factory to be pressed into raw pu'er, or to undergo further processing to make ripened pu'er. Sometimes Mao Cha is sold directly as loose-leaf "raw" Sheng Cha or it can be matured for 2–3 years in loose leaf form due to the faster rate of natural fermentation in an uncompressed state. This product is then pressed into numerous shapes and sold as "raw" Sheng Cha as a more matured final product.“
Quotes Tags: Pu-erh, Sheng - Raw Puerh, Maocha
Photos - Pu-erh
Video - Pu-erh
Teas
2011 "Zi Qi Dong Lai" Ripe Puerh Cake 150g
1 review"Zi Qi Dong Lai" : The Purple Air coming from the east -- a propitious omen (from the East) is approaching...
Shu 7581 - 1998
1 review„tailor-made” private production “Zhong Cha Gong Si” This tea was stored for the whole time in...
2006 Langhe TF Meng Hai Chitse Beeng Cha
1 reviewThis is one of classic recipe from Langhe tea factory which is similar with 8542 from Dayi. This tea is...
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Quotes
„Pu-erh shape - Tuocha, Bowl, or Nest - A convex knob-shaped tea, its size ranges from 3g to 3 kg or more, with 100g, 250g and 500g being the most common. The name for tuocha is believed to have originated from the round, top-like shape of the pressed tea or from the old tea shipping and trading route of the Tuo River.[16] In ancient times, tuocha cakes may have had holes punched through the center so they could be tied together on a rope for easy transport.“
