Puerh Tea Production Processing - Start to Finish in Yunnan China
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Xizi tuo is one of famous Xiaguan Fei Tai products. Used high quality blend of 1-3...
This is raw (sheng), aged puerh tea harvested in 2010. The tuocha (tea cake) is made of...
Lao Banzhang 2004 is a pu-erh pressed into bamboo tubes. Mighty and rich tea soup...
Use Jingmai mountain arbor (Qiao Mu) tea which picked before Grain Rain (mid-April) as...
Buy only teas you like not teas you think you like! This is a blind tasting set of...
Classic "Jia Ji" recipe! This tuocha is pressed in 2005, composed of 1-2...
„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
This brick was stored in Kunming since 2006, it was made by using the best raw materials Haiwan Tea Factory...
The best type of clonal tea, which was possible to taste this year. A wonderful, spicy, attractive and...
An old arbor Menghai blend. Thick body, lingering kuwei [pleasant bitterness], and plenty of oomph. This...
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„Astringency
Astringency invariably accompanies bitterness. In some Puer the astringency is more pronounced, the bitterness slightly weaker. A benefit of astringency is that it can help promote salivation. If this is felt on the underside of the the tongue it is a further mark of good tea.“