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The Aroma of Pu’er
Originating in Yunnan’s large-leaf species, pu’er tea can be stored for many years. Its aroma diminishes gradually. A latent note is uncovered as volatile aromatic compounds with a low boiling point dissipate. A quality piece of new raw pu’er cake with proper storage will develop a clean and robust grassy aroma and then flower, fruit, honey, plum, almond, and woody aroma, finally expressing the epitomic vintage notes.
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Harvest Review: Southwestern China
China’s southwestern region includes Tibet, Yunnan, Guizhou, Sichuan, and Chongqing. The southwestern region is the oldest tea producing region in […] Read More
Harvest Review: South Korea Ujeon-Sejak (Early Season)
Many tea connoisseurs wait for this first harvest each year, which is usually only available in very small quantities, and will most likely be gone within the first few months or even weeks of its harvest.
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Demystify Puer Cakes: Cake-Pressing, Papermaking and Bamboo Shell Bundles
Article by Chayu editorial team, Chongqing, China Photos: Ming Li, courtesy of Chayefuxing (cake- and brick-pressing); Sen Chen (papermaking […] Read More
Teapot High Art: Trenton Teapot Museum
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