A lover’s collection of Ailaoshan Pu’er tea produced in Pu’er tea growing areas, gentle aroma...
Price:
50,00 €
The product is currently out of stock!
Dragocenter močan čaj polnega in dolgotrajnega okusa, s kasnejšim prihodom sladkosti. Močno in...
Price:
180,00 €
In order for the tea to be sweet already in the first infusions, a mixture of this tea with...
Price:
40,00 €
First flush of spring 2010 Wild Arbor tea.
A powerful tea with bitterness on the tipe and...
Price:
10,00 €
Hekai ancient mountain, with an altitude of 1400-1700 meters, is the most well-protect and the...
Price:
30,00 €
All tea leaves are picked from ancient tea trees in Jingmai mountain, which have hundreds of...
Price:
36,00 €
Last Flush
Much fuss is made about first and second flush in bush tea. With the little...
Price:
120,00 €
The product is currently out of stock!
Is aged tea from the mountains Manzhuang. It was harvested in the rainforest in 1999....
Price:
50,00 €
A lover’s collection of Mengsong Naka Pu’er tea, mild and gentle, sweet from the start,...
Price:
30,00 €
A lover’s collection of Mengsong Naka Pu’er tea, mild and gentle, sweet from the start,...
Price:
15,00 €
A specially fragrant aroma, rich, long and mellow lasting taste with honey sweetness.
Price:
0,00 €
The product is currently out of stock!
A specially fragrant aroma, rich, long lasting bitter-sweet taste with late appearing...
Price:
36,00 €
Wild mountain pu-erh
Mountain forest tea from the homeland of the tea tree!
Wild mountain pu-erh teas are something special for several reasons.
They are wild biological teas acquired from old tea trees which grow at the altitude of up to 2000 metres, they are cold-fermented and their flavour and quality are improving over the years.
They are living teas as they provide cultures of microorganisms which react to changes in humidity and temperature; they breathe with space and feel at home in your home.
Like good wine or cheese that matures over the years.
They are labelled with an etiquette stating the year, name of the mountain and with a seal Reserva which means that the quality increases with ripening.
The ripening starts with five years, the aroma can take up to 25 years to develop, but it can last as long as 50 years for the tea to reach maturity. In a hundred years it becomes a priceless collectors’ item.
Keep the pu-erh Reserva in a room where it can breathe and feel the daily changes of humidity and temperature.
Containers of clay and wooden boxes, similar to those for good cigars, are the most suitable.
Otherwise, teas are pressed into different forms.
This particular ancient method was developed many centuries ago for an easier transport to Tibet, which was the main importer of the pu-erh tea.
It has become evident that squeezing and cold fermentation are very recommendable because in this way the tea can reach a very high age and at the same its quality also rises.
This ancient method has proven to be excellent while black teas are quickly fermented and with this all micro organisms are destroyed and with green teas the fermentation process is stopped.
Therefore, the cold-fermented pu-erh tea is also the only living tea which breathes, develops and matures.
It is a product which can be compared to top-level cognac, wine or cheese.
The first who discovered the properties of a tea tree were the members of the ethnic community of the Bulang living along the border with Myanmar.
For them this was the potion of life: they used young leaves in food, preserve them in vinegar and they used dry leaves for the preparation of a refreshing drink which is worldwide known as the tea.
The original tea, as it was prepared by the Bulang people, was a strewn tea which in first infusions had a strong and bitter flavour while it becomes sweeter after frequent infusions.
Mountain forest tea from the homeland of the tea tree!
Wild mountain pu-erh teas are something special for several reasons.
They are wild biological teas acquired from old tea trees which grow at the altitude of up to 2000 metres, they are cold-fermented and their flavour and quality are improving over the years.
They are living teas as they provide cultures of microorganisms which react to changes in humidity and temperature; they breathe with space and feel at home in your home.
Like good wine or cheese that matures over the years.
They are labelled with an etiquette stating the year, name of the mountain and with a seal Reserva which means that the quality increases with ripening.
The ripening starts with five years, the aroma can take up to 25 years to develop, but it can last as long as 50 years for the tea to reach maturity. In a hundred years it becomes a priceless collectors’ item.
Keep the pu-erh Reserva in a room where it can breathe and feel the daily changes of humidity and temperature.
Containers of clay and wooden boxes, similar to those for good cigars, are the most suitable.
Otherwise, teas are pressed into different forms.
This particular ancient method was developed many centuries ago for an easier transport to Tibet, which was the main importer of the pu-erh tea.
It has become evident that squeezing and cold fermentation are very recommendable because in this way the tea can reach a very high age and at the same its quality also rises.
This ancient method has proven to be excellent while black teas are quickly fermented and with this all micro organisms are destroyed and with green teas the fermentation process is stopped.
Therefore, the cold-fermented pu-erh tea is also the only living tea which breathes, develops and matures.
It is a product which can be compared to top-level cognac, wine or cheese.
The first who discovered the properties of a tea tree were the members of the ethnic community of the Bulang living along the border with Myanmar.
For them this was the potion of life: they used young leaves in food, preserve them in vinegar and they used dry leaves for the preparation of a refreshing drink which is worldwide known as the tea.
The original tea, as it was prepared by the Bulang people, was a strewn tea which in first infusions had a strong and bitter flavour while it becomes sweeter after frequent infusions.
