Shengcha

Pu'er discus

Pu'ers & other post-fermented teas: the Dark tea category / Special Features

2016.04.06

Is Pu’er Cha Bing an Investment Tool?

Streptomices, one of the microbes that cook the sheng pu'er

Pu'ers & other post-fermented teas: the Dark tea category / Tea Usage

2015.12.11

From Shengcha to Shu Cha, a Microbial Change

Infused Tealeaves of Shengcha Pu'er

About / Glossary / References

2015.07.20

Shengcha

Xishuangbanna Red Leaf Tea Tree

Pu'er tea varieties and other dark teas / Quality & Variety Guide / White tea varieties

2015.07.20

Bulang Shengcha Pu’er

Two puer discus ( cha bing )

Nature of tea / Pu'ers & other post-fermented teas: the Dark tea category / Special Features

2015.06.20

“Raw” Puer or “Cooked” Puer?

Sun-drying tea in Yunnan for maocha production

About / Glossary / References

2015.01.31

Maocha

A cha bing is freshly compressed in the press

Featured / Nature of tea / The category of Modified teas

2015.01.12

Tea Compression: Making of a Cha Bing

Young Master Zou explaining about degree of fermentation

Nature of tea / Pu'ers & other post-fermented teas: the Dark tea category

2014.08.06

Post-fermented Tea (dark tea)

infused leaves of white peony (bai mudan)

Tea varieties / White tea varieties

2014.06.21

Tea List Gallery: White & Other Lightly Oxidized Teas

Big black leaves of Pasha

Nature of tea / Pu'ers & other post-fermented teas: the Dark tea category

2014.06.15

Pu’er: Myth of Origin & Reality of Blending