ShopsQuest of Wild Tea in Yunnan
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Teas - Pu-erh
Yiwu 1999 maocha
1 reviewYiwu 1999 maocha is a well stored tea in Taiwan. Loose leaves, maocha, is not stored...
2012 Myanmar - Beyond The Small Mengsong
1 reviewThe raw materials of this cake came from villages in Myanmar, its north border on small...
2009 Youleshan Tuo Cha Raw 100g
1 reviewThis tuo is made of wild arbor sun-dried material from Youle mountain, also called...
2012 Chawangpu Yiwu Zhangjiawan Gu Shu
0 reviewsOur Yiwu gushu for this year comes from an old village in Mansa area - Zhang Jia Wan...
2013 Chawangpu "He He" Xiao Bing Raw 200g
1 reviewHe he is the last cake from Chawangpu 2013 spring production we offer now....
NaKa 2013 - blind tasting set 3
1 reviewthis tea is sold only as a sample, each order is limited to have only 2 samples of this...
Quotes - Pu-erh
„tong; 筒 - Literally a barrel or barrel shaped object. A tong in Yunnan tea culture is a bundle of 7 tea cakes wrapped in the outer skin of bamboo which naturally sheds from around the base of the bamboo stem. Each cake weighs 357grams so making a total of 2,499 gm. Said by some to have been calculated in order to remain under a specific legislated weight of 2.5 kg. There were originally said to be 8 cakes in a tong. The 8th being paid as a levy. An earlier unit of weight in China was the liang. A cake of tea weighed 7 liang and 7 cakes in a tong made 49 liang. “
Quotes Tags: Pu-erh, Tea production, Yunnan, China
Photos - Pu-erh
Video - Pu-erh
Teas
2014 Yunnan Simao Huoqing Green Tea
1 reviewSpring comes to Yunnan earlier this year. And also spring teas from regular spring harvest are picked a...
2005 Nannuoshan TF Menghai Raw Puerh Cake
1 reviewThis is a classic Menghai spring blended cake from Nannuoshan Tea Factory which was renamed as Menghai...
NaKa 2013 - blind tasting set 3
1 reviewthis tea is sold only as a sample, each order is limited to have only 2 samples of this tea...
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Quotes
„The recently developed Wo Dui process (渥堆) pioneered by both the Menghai and Kunming Tea Factories has created a new type of pu-erh tea of which some traditionalists dispute the legitimacy. This process involves an accelerated fermentation into "ripe" Shou Cha (熟茶) which is then sold loose or pressed in various shapes.“
