Material for this cake came from Man Nan Lao Zhai in Hekai mountain. Man Nan Lao Zhai...
Our Yiwu gushu for this year comes from an old village in Mansa area - Zhang Jia Wan...
Lao Banzhang is the pu-erh that you will pay the most money for and the pu-erh that you...
This tea was found in friend´s warehouse in Menghai where was stored since 2005. Clean...
Produced in the mid-late 1980's, these cakes were stored for the first 10-15 years of...
Tall and straight forest - Meng Pasha Pasha in the Aini language means tall and...
„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
pressed by stone mold into 250 grams cakes, autumn maocha Massive sweetishness in the back of...
This is a lightly processed black tea that was hand-crafted using a wild tree purple leaf varietal from...
Changda Hao is one of famous and established earlier tea factory in Yiwu town. Changda Hao - also called...
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„Some tea collectors believe "ripened" Sheng Cha should not be aged for more than a decade.“