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Handmade Dai Pottery gaiwan with hand carved flowers design filled with...
Handmade Dai Pottery gaiwan with hand carved leaf design filled with...
Handmade Dai Pottery gaiwan with hand carved writing in Dai language...
Handmade Dai Pottery gaiwan with hand carved writing in Dai language...
Handmade Dai Pottery gaiwan with hand carved writing in Dai language...
Handmade Huaning Pottery made tea pet as a "Wa Mao" - Wild cat , which...
Jianshui tea pot in shape of Qie Duan but side handle like Japanese...
Jianshui Dragon Egg style tea pot fired in kiln traditionally on wood....
Year of the Dragon
Spring arbor tea leafs from Bulang mountain hard pressed into the cake in Man Xin Long village by small local tea manufacturer in 2012. Clean tea liquor with slight notes or roasted nuts is gentle bitter from beginning , then turns to pleasant sweet aftertaste "hui gan".
Medium-hard pressed tea cake from small arbor tea trees growing on Jingmai mountain. Harder steepings will reveal the young age of the trees but rather by bitter taste than descructive astringency. Very well stored and the right condition for aging still preserved original Jingmai fruitiness with sweet mouthfeel followed by "hui gan" aftertaste.
Mixture of spring and autumn bush tea leafs from Menghai area and pressed into 357g pu-erh tea cake in 2012 , dry stored in Kunming until now. The woody scent of well stored sheng pu-erh can be experienced when steeping the leafs in gai wan. Very pleasant and back warming feeling along with bitter-sweet mouth sensation followed by mild "hui gan".
Pleasant mild "cha qi" of Zhong Cha sheng pu with very good overall characteristics. Clean light gold tea liqueur with gentle smoky notes provides noticeable sweet mouth feel lasting for quite few infusions. Slight bitterness but no astringency make this tea very good to drink already or even store as its good potential.
Slight smoky notes coming from hot gaiwan. We suggest to wash two times these bits & pieces of arbor trees pressed hard into the 4-5g mini tuo, in order to get the real "juice" out of it. Crushed leafs will spread quickly right after that and you might be experiencing excessive bitterness due to overstepping, so make sure that you brew it in proper...
Pressed "lao huang pian" yellow leafs from old tea trees. Te tea liquor is medium dark red and not thick as regular shu pu-erh but its sweet. Notes of " you jian bing" Chinese deep fried pancake from beginning which slightly transformers to the scent of old leafs fallen on the ground in deep forest. Very slight wet notes and touch of "nuo mi xiang"...
Semi aged sheng from famous Zhong Cha tea company. Tea was previously stored in Menghai where ripened to this color and obtained sort of "lao cha wei". The gold dark ish tea soup is bitter and slightly astringent notes will reveal the "tai di cha" presence. However ,balanced wet&dry storage , moderate "sheng jing" and "hui gan" shift this cake to...
typical example of woody shu puerh made in dark fermentation with technique called "cheng wei" to imitate a taste of older shu puerh. The presence of "huang pian" gives tea sort of medicinal taste with sweet aftertaste. Budget drinker for woody shu puerh lovers.
Spring harvest from Yiwu mountain pressed into the 400g . typical notes of "Mei Zi" , Chinese plum with plenty of "hui gan" sweetness after which spread from throat and cover your tonsils. Under tongue sweetness "sheng jing" is also in present and experience puer drinker will detect slight dry touch which reveals young age of arbor trees this cake is made...
Naturally stick together tea leaves of liu bao cha by it's weight when ageing in big bamboo baskets . The pellets "cha tou" releasing tea soup slower than some loose leaf so it lasts more infusions . Light touch of Betel nut can appear in certain steps traditionally combined with wet basement aroma and taste. Despite of relatively young age for Liu bao is...
Early spring harvest from Nan Nuo Shan, hard pressed into the 1kg brick. Sheng puerh which has been stored in Kunming since very beginning so has preserved some original notes and obtained typical fruity notes of ageing. Distictivly bitter but with sweet aftertaste accompanied by some dry sensation due to the young age of tea shrubs.
Around 10 old ( claim from producer ) orange peel from Cantonese oranges. Dried orange skin is used as part of the traditional Chinese medicine but also used as an additional ingredient to the tea or some dishes. It is also suitable to combine with red / black , sheng or shu puerh tea.In shu puer it gives the mellowing effect by diminishing excessive...