Tag Archives: Raw Puerh

TEA REVIEW: Green Tea Guru – 2004 ‘CNNP 7542′ Hong Kong Dry Stored Raw Puerh Cake

Posted on 14/04/2015 by teaxplorer

Tea and origin: Raw puerh tea from Yunnan province, China Twitter: @GreenteaguruTea Facebook: Green Tea Guru YouTube: Green Tea Guru Link to CNNP 7542 This puerh is another tea sourced by the Green Tea Guru on his recent trip to Hong Kong. … Continue reading →

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TEA REVIEW: White 2 Tea – 2006 Old Bear Fangcha

Posted on 16/02/2015 by teaxplorer

Tea and origin: Raw puerh. Dry storage in southern China since 2006 Twitter: @TwoDogTeaBlog Facebook: White 2 Tea Blog: White 2 Tea Blog Link to Old Bear I was recently in contact with Paul at White 2 Tea about reviewing some … Continue reading →

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REVIEW: Tea Masters – 2003 Spring Wild Yi Wu Pu Er Qizi Bing Cha

Posted on 27/12/2014 by teaxplorer

Tea and origin: Wild raw puerh from YiWu region, Yunnan, China Twitter: Tea Masters Blog: Tea Masters Link to Wild Yi Wu

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REVIEW: Canton Tea Co – Haiwan Purple Bud Raw (2007)

Posted on 15/04/2014 by teaxplorer

Tea: Raw puerh purple tea from Menghai, Xishuangbanna, China (produced in 2007) Purchased at: Canton Tea Co website This tea has been on my tea wishlist for months (yes, tea nerds have wishlists). I regularly drooled over it on Canton’s … Continue reading →

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REVIEW: Canton Tea Co – Raw Mini Beeng Cha (2012)

Posted on 14/02/2014 by teaxplorer

Tea: Raw (Sheng) Puerh tea from the Yi Wu Mountains of Mengla county, Xishuangbanna prefecture, Yunnan, China (harvested in autumn 2012) Purchased at: Canton Tea Co website Retail price: £7.50 for 100 gram Beeng Cha (cake) Link to Raw Mini … Continue reading →

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REVIEW: Canton Tea Co – Raw Mini Tuo Cha (2013)

Posted on 04/02/2014 by teaxplorer

Tea: Raw (Sheng) Puerh from De Hong, Yunnan Purchased at: Canton Tea Co. website Retail price: £7.50 for 50 grams / £32.50 for 250 grams Link to Raw Mini Tuo Cha on Canton website Dry leaf: – The dry leaf … Continue reading →

Posted in Canton Tea Co, Raw Puerh (Sheng), Yunnan (Puerh) | Tagged , , , , | 3 Comments