Is this the turning point of Pu-erh price
Is now the turning point of Pu-erh (unrealistic) price Many tea consumers have been flabbergasted by the price tags of certain Pu-erh teas during the recent years. The dynamic in…
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Pu-erh Dai-Di-Cha vs Gu-Shu-Cha
Some terms Tai-Di-Cha (台地茶): Pu-erh teas produced from tea trees of cultivated tea fields/gardens Gu-Shu-Cha (古树茶): Pu-erh teas produced from the forest ancient tea trees that are of at least…
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The age of a Pu-erh when there is not a production date
As we all know, often the first thing we check on a compressed Pu-erh is the date on the back of its packaging – age equals the value and quality…
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How important is oxygen in Pu-erh’s conversion?
We are all aware of the fact that the older a Pu-erh is, the better the quality. There are currently two options to acquire a well aged Pu-erh: 1. Buy…
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Top ripened Pu-erh tea a gamble than a prediction
Compared to most of the Chinese teas, green tea, white tea or black tea, ripened (Shou) Pu-erh tea is still in its infancy state – born in around 1975. Ripened…
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Tea water separation a strange but useful term
It is almost impossible to talk about a tea without water, from cultivation to the final stage of tea brewing. The ‘tea water separation’ discussed here is however a different…
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A comparison study of consumer’s ripened Pu-erh preferences against two differing temperature and humidity storage conditions
Overview: The implication of Pu-erh tea’s storage on it’s aging has gone through intense debate during recently years, largely by two camps of tea dealers and consumers: 1/ the traditional…
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Raw Pu-erh tea, a green tea or Hei-Cha
I have always thought of Pu-erh tea as: traditionally compressed and produced in the Yunnan Province of China, ripened Pu-erh as HeiCha (黑茶) and freshly produced raw Pu-erh as green…
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New Ban-Zhang vs Old Ban-Zhang
For those who are used to drink Pu-erh teas, Ban-Zhang is probably the most familiar name around. Authentic and genuine old Ban-Zhang is considered as the king of Pu-erh with…
