ShopsHow to season a Chinese clay teapot
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Video Tags: Pu-erh, Sheng - Raw Puerh, Shu - Ripe Puerh, Tea infusion
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Teas - Pu-erh
2014 Chawangpu "Lao Yu" Xiao Bing Cha
1 reviewLao Yu (老妪) : old woman Material for this cake came from a small Bulang...
Big Green Tree Yiwu 2001
1 review„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory), so...
Shu Tuocha 2003
1 review„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory)....
2015 Chawangpu Menghai "Cheng Shuang"
1 reviewCheng Shuang 成双 means in pairs This cake is blend of two villages and...
2013 Yunnan Sourcing "Year of the Snake
1 reviewA premium ripe tea composed entirely from 6 and 4 years aged ripe tea from Lincang....
2014 Autumn Di Jie Village Old Tree
0 reviewsDi JIe is one of few villages around Bingdao. This maocha come from late September...
Quotes - Pu-erh
„Unlike green tea produced in china which is dried with hot air after the pan-frying stage to completely kill enzyme activity, leaves used in the production of pu-erh are only pan-fried and thus a small amount of enyzmes are left which contribute a minor amount of oxidation to the leaves during sun-drying“
Quotes Tags: Pu-erh, Tea oxidation
Photos - Pu-erh
Teas
2014 White2Tea New Amerykah 2
1 reviewAn old arbor Menghai blend. Thick body, lingering kuwei [pleasant bitterness], and plenty of oomph. This...
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...
2014 Jingmai Gu Shu Huang Pian
1 reviewThis tea is from Jingmai Da Zhai, grown in Da Ping Zhang area, and it is considered to be of the finest...
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Quotes
„Timing is everything when gathering the flowers. They must be fully open and for this reason they are harvested at midnight, or early in the morning. Then the open flowers are placed with the tea so that the scent of the flower can be absorbed into the tea over the next four hours. After this the flowers are removed. This process is repeated from two to seven times over a month. Then the tea is ready for sale. The grade of the tea is determined by how many scentings the tea has gotten over a month. High grade jasmine tea has had up to seven scentings over the month. Low grade has had two to three scentings.“
