Pu-erh tea Elements with significant impact on Pu-erh tea’s aging process
Not all Pu-erh teas age well. Following are the three elements that play crucial roles in a Pu-erh tea‘s conversion, especially at the late stage: The quality of the tea…
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How to know if a Pu-erh tea is for me
I have a client recently asked me to put a Pu-erh tea ‘profile’ sample pack together for him as he is trying self-educate. I had to point it out that…
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How to remove the paper on a Pu-erh cake (Nei-Fei) effortlessly
There is a tradition to attach a piece of paper called Nei-Fei (内飞) to a Pu-erh tea cake/brick with some brief information about the making of cake. The Nei-Fie…
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Ou-Dui scent vs wet storage scent
The different scents of a ripened (Shou) Pu-erh Ou-Dui (渥堆)scent: a scent left from the speed fermentation of a ripened Pu-erh tea Wet storage scent: to accommodate the popular interest…
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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…
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Best 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)….
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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…
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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…
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Are 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…
