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Teas - Pu-erh
2015 Chawangpu Hekai Gushu Xiao Bing
1 reviewMaterial for this cake came from Man Nan Lao Zhai in Hekai mountain. Man Nan Lao Zhai...
2012 Chawangpu Yiwu Zhangjiawan Gu Shu
0 reviewsOur Yiwu gushu for this year comes from an old village in Mansa area - Zhang Jia Wan...
Lao Banzhang 2013
1 reviewLao Banzhang is the pu-erh that you will pay the most money for and the pu-erh that you...
2005 (2015) Chawangpu Bulang Shan Old
0 reviewsThis tea was found in friend´s warehouse in Menghai where was stored since 2005. Clean...
1980's Zhongcha 8653 (HK/Malaysian
0 reviewsProduced in the mid-late 1980's, these cakes were stored for the first 10-15 years of...
2006 Haiwan Certified Organic Pasha
1 reviewTall and straight forest - Meng Pasha Pasha in the Aini language means tall and...
Quotes - Pu-erh
„The process used to convert máochá into ripened pu'er is a recent invention that manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called Wò Dūi (渥堆, "wet piling" in English), which involves piling, dampening, and turning the tea leaves in a manner much akin to composting.“
Quotes Tags: Pu-erh, Shu - Ripe Puerh
Photos - Pu-erh
Video - Pu-erh
Teas
YiWu 2012 autumn
1 reviewpressed by stone mold into 250 grams cakes, autumn maocha Massive sweetishness in the back of...
2013 "Light Roast" Wild Tree Purple Varietal
1 reviewThis is a lightly processed black tea that was hand-crafted using a wild tree purple leaf varietal from...
2005 Changda Hao Yiwu Mansa Gu Shu Cha Raw
1 reviewChangda Hao is one of famous and established earlier tea factory in Yiwu town. Changda Hao - also called...
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Quotes
„Some tea collectors believe "ripened" Sheng Cha should not be aged for more than a decade.“
