Tuesday, December 17, 2013
Thursday, November 28, 2013
CHENSHENGHAO (PAR HUANG CHIN PENG)
THIS PAR HUANG CHIN PENG MEANING EMPEROR RAW CAKE WAS THE 2ND CHENSHENG HAO I TEST TASTED AFTER SNAKE 2013 AND AFTER LUNCH WITH DR WONG BUT I RINSE MY MOUTH FIRST..
ONE OF THE TOP CHENSGENG HAO PRODUCT USING BANZHANG TEA AS BASE BLENDED WITH BULANGSHAN BIG TREES WHICH GROW ABOVE 1800 SEA LEVEL THAT COVER WITH CLOUD ALL YEAR ROUND,THEREFORE TEA BROTH CRYSTAL CLEAR WITH PRACTICALLY NO RESIDUE LEFT IN CUP.
STRONG DEEP CHAQI WITH AROMA THAT WHY CALL EMPEROR HUANG RAW CHA, HOWEVER SINCE MORE WAS ADDED AS SUCH THE TEA BROTH BECOME BITTER, MAYBE I SHOULD TASTE THIS AGAIN FOR 2ND REVIEWS...
THIS PRODUCT EVER SINCE INTRODUCE TO THE MARKET HAVE BEEN RECEIVING TREMENDOUS SUPPORT FROM PUER TEA DRINKERS BECOMING ONE OF CHENSHENGHAO TOP SELLER.
Wednesday, November 27, 2013
CHENSHENGHAO SNAKE 2013
CHENSHENGHAO A WELL ESTABLISH PUER TEA MANUFACTURER IN XISHUANGBANNA, YUNNAN STARTED TO PRODUCE ZODIAC COMEMMORATICE PUER TEA IN IN 2008, FOR 2013 THE SNAKE SPECIALLY SELECTED THE BEST TOP GRADE TEA LEAVES..
USING TEA LEAVES FROM FROM WILD BIG QIAOMU PUER TEA TREES GROWN ABOVE SEA LEVEL IN XISHUANGBANNA TEA MOUNTAIN DISTRICT,THEREFORE EVEN THOU ONLY JUST 6 MONTHS ONLY YOU CAN GET THE STRONG FORCEFUL CHAQI TASTE AND HUIGAN LINERING IN YOUR MOUTH..
AFTER 10 BREW THE TASTE STILL GOOD ENOUGH FOR FO ME TO DRINK EVEN I AM A DRINKER THAT PREFER TRONG THICK TEA BROTH, THIS SNAKE 2013 IS BEST KEEP FOR AT LEAST 3-5 YEAS MORE TO ALLOW FURTHER FERMENTION, AS THE TEA LEAVES ARE SUN DRY INSTEAD OF THE ARTIFICIAL DRYING PROCESS WHICH DIRECTLY KILL THE GOODNESS OF RAW GREEN LEAVES.
Monday, November 25, 2013
Xiaguan 50 th anniversary toucha
This 50 years comemorative toucha should be a good investment for future drinking, as in any comemorative puer tea, it is using top grade tea leaves, in order to live up to its long years of production etc..
I am sure those keen in collection of Comemorative Puer tea will seek the opportunity to invest on this this...
Saturday, November 23, 2013
Tuesday, November 19, 2013
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