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A supplement to the book Puer Tea: Ancient Caravans and Urban Chic by Jinghong Zhang (University of Washington Press, 2013) PUER TEA DVD 4
“"Stone Flower" - Best green tea from our plantation on the mountain Meng Ding. Careful collection, only the...
Raw Jin Cha is especially for Tibetan market, used to be mixed with milk, it is very helpful for the...
The Naka king makes its way with a robust and specific taste even in the autumn season. Very powerful tea...
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„The piling, wetting, and mixing of the piled máochá ensures even fermentation. The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of Aspergillus spp., Penicillium spp., yeasts, and a wide range of other microflora. Control over the multiple variables in the ripening process, particularly humidity and the growth of Aspergillus spp., is key in producing ripened pu'er of high quality.“