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Teas - Pu-erh
2009 Cha Shu Wang "Jing Mai Chun Liao
0 reviewsThis Pu-erh is called "Jing Mai Chun Liao Cha" (景迈纯料茶) - Jing Mai Mountain Pure...
2000 Shu Pu 7262
1 reviewFactory - „tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea...
2012 Chawangpu Jingmai Gu Shu Xiao Bing
1 reviewThis tea is from Jingmai Da Zhai, grown on the Da Ping Zhang area, and is considered...
2006 Myanmar Kokang Mei Hua Bing Raw
1 reviewThis little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn),...
2013 Chawangpu "He He" Xiao Bing Raw 200g
1 reviewHe he is the last cake from Chawangpu 2013 spring production we offer now....
2012 EoT Bulang Puer Tea 400g
1 reviewThis tea was a bit of an experiment for us. We'd found 2 different maochas from Bulang...
Quotes - Pu-erh
„Pu-erh tea processing, although straightforward, is complicated by the fact that the tea itself falls into two distinct categories: the "raw" Sheng Cha and the "ripe" Shou Cha. All types of pu-erh tea are created from máochá (毛茶), a mostly unoxidized green tea processed from a "large leaf" variety of Camellia sinensis (C. sinensis assamica) found in the mountains of southern Yunnan.“
Quotes Tags: Pu-erh, Tea oxidation, Yunnan, Sheng - Raw Puerh, Shu - Ripe Puerh
Photos - Pu-erh
Teas
2013 Chawangpu "Gao Shan Liu Shui" Xiao Bing
1 review高山流水 [gāo shān liú shuǐ] ：lofty mountains and flowing water; -- referring to the harsh reality that talent...
2007 Jingmai Qiao Mu “0502”
1 reviewUse Jingmai mountain arbor (Qiao Mu) tea which picked before Grain Rain (mid-April) as raw material, this...
2014 Chawangpu "Lao Yu" Xiao Bing Cha
1 reviewLao Yu (老妪) : old woman Material for this cake came from a small Bulang minority village in...
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Quotes
„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.“
