ShopsHow to season a Chinese clay teapot
„“
Share on Facebook
Video Tags: Pu-erh, Shu - Ripe Puerh, Sheng - Raw Puerh, Tea infusion
- Discussion: 0 comments
- Write a comment
Teas - Pu-erh
2009 Ripe Puerh Tea Paste "Cha Gao" 25g
0 reviewsAlmost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to...
2014 Chawangpu "Lao Yu" Xiao Bing Cha
1 reviewLao Yu (老妪) : old woman Material for this cake came from a small Bulang...
2012 Mangzhi Huang Shan Cha Xiao Bing
1 reviewThis tea came from Mangzhi mountain which is located in the west of Xiangming village...
2008 Yong Pin Hao Yiwu Zhen Shan Spring
0 reviewsYong Pin Hao adhere to the traditional process since its foundation in 1999. Each batch...
Lao Banzhang 2013
1 reviewLao Banzhang is the pu-erh that you will pay the most money for and the pu-erh that you...
2011 Mengmao Lao Shu Ye Sheng Xiao Bing
1 review2011 Spring harvest. This material come from Baoshan area, 2600 meters high mountain...
Quotes - Pu-erh
„hong; 红 - red. In China, what is called black tea in the English speaking world, is called red. Cooked Puer is sometimes mistakenly referred to as a black tea.“
Quotes Tags: Shu - Ripe Puerh, Red tea, Black tea, Pu-erh, Tea production, China
Photos - Pu-erh
Video - Pu-erh
Teas
Lao ManE 2013 autumn
1 reviewThe LaoManE rules over this autumn teas. In this village you may find really bitter tea and also sweet teas...
1997 CNNP Big Red Mark Raw Puerh Cake
1 reviewThis cake is called "Da Hong Yin" or Big Red Mark. It's a blend from Banna area tea leaves and the raw...
2013 A few Single Trees (maocha)
1 reviewThis tea is a blend of a few single tree teas from Bangwei and Bulang. These trees stand out from their...
Theme
Tea by region
We will help you with tea selection.
Do you like quality loose tea?
We will help you to find the right one for you. Be inspired by tea ratings of other tea lovers. Rating stars could help you.
Photos
Review your cup of tea.
Review the tea you are drinking and help other tea lovers to find the right cup of tea.
Quotes
„A book written in the Tang Dynasty of China is considered one of the most important in the history of green tea. The book was written by Lu Yu and is called the "Tea Classic" or "Cha Jing". It was written between 600 and 900 AD and spoke about exactly how and where one could enjoy a fine cup of green tea.“
