Category: Tea – Puérh

2017 Pu’erh tea is available. The market for Pu’erh this spring again is tricky, because the quantity is less due to the insufficient rain and frost. Luckily the weather showed her mercy before, during and after leaves were picked.   Expecting the price marks high this year, but I believe the quality is  interesting that… Continue reading 2017 Pu’erh (Sheng)

Why it is important to learn history and the basic tea theory when learning tea? It’s simple, so you can justify the information is true or false. For example,   A riped Puerh claimed older than 50 years, is it true or false? False!  Facts:  The  manually piling fermentation process to accelerate the post-fermentation flavour… Continue reading Sheng Puerh only get Old and Aged

Gu Shu 古樹 is a general term for ancient aging tea trees that are older than hundreds to thousand of year old, that normally grow in nature forest and are found on the high altitude areas. It is hard to say precisely how old these tea trees are because these trees are under protection; so people can… Continue reading Gu Shu Puerh

Phoenix raw Puerh toucha after 12 years of aging process, it has fine woody with mint and plum flavour.

Non-intentionally let it sat in a Yixing clay tea jar for more than 15 years. Now it has transformed to an astonishing beauty. Surprisingly smooth flavour with mild notion of astringent that accelerate the after taste of sweetness back on the tip of tongue The dried sweetness taste does not just stay on your tonque, it… Continue reading 2001 Mini Tou Cha

Accidentally discovered and bought three porcelain jars from a local antique shop, the porcelain jar is well sealed with an aged paper of “雲南普洱” (Yunnan Pu-erh) “光緒十六年” (which is in 1890). Well, the porcelain jars are not in the top quality and the drawing clearly was rural hand works. First of all, it is not usual… Continue reading Unknown Year Aged Puerh

Tea is simple and yet is a such complex world that no one really know how deep and how broad it is.  When I first wanted to learn more about tea and Chinese traditional tea ceremony in Taiwan in 1985, frankly speaking my views about tea was narrowed by Taiwanese tea only. Said good-bye to my… Continue reading Shou Pu (Ripped Puer)

All those years, I’ve tried not too ‘critical’ to other tea ‘sommeliers’ or ‘traders’, but I was once again shocked by the information about Puerh tea from a Dutch web shop that my student Jess relayed to me by email which kept me awoke that I think it is necessary to point out some fundamental… Continue reading Puerh is Red Tea? Hei Cha!

Appropriate storage methods and conditions are extremely important for tea, especially for raw Puerh (Sheng Pu 生普).   Why raw Puerh (Sheng Pu) is so attractive to many tea lovers? Well, the answer is quite straight forwards and simple: it has charming refreshing mixture of grassy, woody, flora, nuts and/or fruity flavour and it tastes… Continue reading 1999 Raw Puerh (7542) from Menghai Tea Factory

Kong Que in English is Peacock.  Yin Kong Que is a raw Puerh made from solar dired big leaf tea trees from Yin Kong Que mountain region which is one of famous tea mountain. The minorities who live in that region adore peacock for her elegant and beauty, that’s why they name the mountain as Kong Que Shan  where… Continue reading 2013 Yin Kong Que