Acclimatization is important for tea when shipped from abroad. Always make your tea rest for at least several weeks before tasting. Pu-erh teas take more time to acclimatise. Continue reading
High grade small ripe pu-erh cake, made of tiny golden leaves. Best ripe puer I’ve tried yet. Continue reading
A very good tea with clear scent of almonds and some mushroom. I feel it needs more time to steep to get a full taste. It’s not getting a bitter taste with any steep time. Continue reading
Examine your pu-erh cakes carefully and regularly, don’t allow any mold to form on it. Continue reading
Trying a sample from Myanmar material raw puer 200g rare young bing. A result of China – Birma border trade. Continue reading
This came from China in a bad condition, it was smelling of a post office, and had paper taste. After half a year it became a very good and tasty tea. Continue reading