A tuo cha is a traditional shape of compressed puerh tea. It’s a dome shape that looks like a bird’s nest and a bowl.
What makes expensive pu-erh tea expensive and cheap pu-erh cheap? The main differences are discussed in this article and also why cheap(er) pu-erh can be good.
There are several reasons to rinse pu-erh tea before tasting it. Rinsing pu-erh tea has been done for centuries as part of the Chinese tea ceremony.
Pu-erh tea has become more popular but why is it so expensive? This article discusses the main reasons why you have to spend quite a bit to buy pu-erh tea.
Pu-erh tea is popular all over the world but some shou pu-erh tastes and smells fishy. This is because trimethylamine is created during artificial fermentation.
Pu-erh tea is very popular but it can be challenging to brew it. This article offers a complete guide with detailed instructions on how to brew pu-erh tea.
The difference between sheng and shou pu-erh is artificial fermentation. Shou pu-erh is artificially fermented during production to speed up the aging process.
Finding the best clay for sheng pu-erh is something that can be challenging for people who are new to pu-erh tea. This article discusses the different options.
The 2012 LTC Da Hong Ying from Vin-Satori is a well-balanced tea with the right intensity. Combination of sweet and bitter that became fruitier towards the end.
The 2019 Berlin Flows Ailao Gushu from Xian Tea is really sweet with dominant notes of red summer fruits. This went on long into the aftertaste.
The 2008 Simplified Word sheng is really fruity with pleasant notes of incense at the start. This slowly evolves into dark berries towards the end.
The 2013 Ban Zhang Old Arbor from Yee On Tea is a tea with an intense smokiness. The early infusions were dominated by this, while the later ones were fruitier.
The 2011 LTC Yong De Da Ye from Vin-Satori is a tea that goes the distance. It’s like taking a walk through a dense forest in late autumn.
The 2018 Sunsing Shangri-La from ANMO is a really complex tea. It went from an aged flavour profile to sweet and fruity in the same infusion.