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What pu-erh tea should I buy? raw or ripened?
The difference between raw and ripened pu-erh tea The difference between raw and ripened pu-erh tea is that the ripened pu-erh has gone through a speed fermenting process (Wo Dui) and raw pu-erh has...
View ArticlePu-erh tea, tips only or leaves or twigs?
Question 'I am in China at the moment and trying out some of their teas as I usually do when I'm here. I am sampling some of the green Pu-erh tea and I enjoy it. Was wondering what grade your Pu-erh...
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Pu-erh tea cakes, Tuocha or loose?
Question: We are currently enjoying our loose Pu-erh tea both raw and ripened as a lighter refreshing alternative to Oolong tea in the warmer weather. We are keen to try the traditional cakes of Pu-erh...
View ArticleFirstly i would like to know what grades your pu erh is
Answer: We offer various grades of Pu-rh teas as listed on our online store: Shop Pu-erh tea
View ArticleI would like to know the ageing potential of the raw and cooked stuff that...
Question: I would like to know the ageing potential of the raw and cooked stuff that you have (premium only). Answer: The raw pu-erh tea definitely has more aging potential than the ripened one. All...
View ArticleWhat method was used to process them eg sun dried or oven cooked or pan fry...
Question: Also what method was used to process them eg. sun dried or oven cooked or pan fry for the raw teas as i understand this effects ageing. Answers: This is weather dependent during the...
View ArticleIs aged pu-erh always of premium quality?
Not necessary. I have always assimilated this to wines. A good premium wine as we know can have aging potential due to the bio-chemical changes that naturally occur. A low quality wine can simply turn...
View ArticleWhat method was used to process them eg sun dried or oven cooked or pan fry...
Question: Also what method was used to process the Pu-erh teas eg. sun dried or oven cooked or pan fry for the raw teas as i understand this effects ageing. Answers: This is weather dependent during...
View ArticleIs aged pu-erh always of premium quality?
The answer is not necessarily. I have always assimilated this to wines. A good premium wine as we know can have aging potential due to the bio-chemical changes that naturally occur. A low quality wine...
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Is Pu-erh tea black tea?
There are six main categories of Chinese teas, classified based on the degrees of fermentation. The first five categories are more or less clear cut: Green tea, white tea, Yellow tea, Oolong tea and...
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Pu-erh cakes, bricks, Tuo Cha and loose, what are the differences?
Understand the very basics of Pu-erh shapes To understand the difference, we need to start from understanding the teas were compressed into different shapes initially as a mean for convenient...
View ArticleWhat is Pu-erh Suo Hou
Suo Hou (锁喉) is a sign of poor quality pu-erh. It is a sensation of 'sandy', 'tight' or roughness in the throat when drinking. It is more likely to happen to ripened Pu-erh and often caused by...
View ArticleAre all Pu-erh teas the older the better?
It is well understood among the Pu-erh tea drinkers now that the older a Pu-erh tea is, the better the quality. Like many other foods that maturity is part of their quality however, such as red...
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What is Pu-erh Mao Cha
Pu-erh Mao Cha (毛茶) is term used to describe the harvested tea leaves, gone through the basic processing such as withering, rubbing, Sha-Qing (killing green), drying and sorting, but before the final...
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Why are Pu-erh teas wrapped in Bamboo leaves?
The unique characteristic of Pu-erh - ageing Unlike all other categories of Chinese teas, Pu-erh tea's quality and value increase with time. This is mainly the result of the plant species used in...
View ArticleBest time for the ripened (Shou) Pu-erh's consumption
'Bad taste' of a Pu-erh When a ripened (shou) pu-erh is freshly made, most of the quality is covered by the sense and taste left from their speed fermentation Ou-Dui (渥堆). Timeline for consumption...
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Production date is not always the harvest year
It is a common practice to Ou-dui Pu-erh tea leaves, store the fermented leaves in the loose state for 3-5 years before compressing into cake or Tuo Cha. The main reason for this is that the air space...
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