Guyuntang's Bingdao Old Village Dragon Pearls are raw pu'er, 8 g each, 10 per bag, with one pearl making one full brewing. What kind of tea it is, how it differs from Bingdao cake tea, who it suits, and what you can confirm before buying.
Does brewing pu'er really require a full set of teaware and lots of steps? In fact, a mug and a tea bag are all you need. From lazy methods and a working day's routine to taking things further when you want to be more particular, let pu'er settle into the rhythm of everyday life.
Is raw pu'er more premium than ripe? Is ripe pu'er made from inferior tea? Why is raw pu'er often more expensive? Raw and ripe are two different processes and flavors; neither is better, only more or less suited to you. Here's how to choose.
Why does raw tea look so dark? Is it normal for ripe tea to smell earthy? A cake has changed color over time, or it tastes different from when you bought it: has it gone bad? Pu'er's color and aroma have a normal range, and this article helps you compare.
Ripe pu'er and aged raw pu'er are great for simmering, giving a thicker, sweeter brew. Stoves, leaf amounts, water, timing, and two methods, including simmering after brewing.
Tea that turns cloudy as it cools, a layer of foam on the surface, fine particles at the bottom of the cup, an oily sheen on ripe tea: most of these come from the tea's own components. What each one is, when it's normal, and when to take a closer look.
You pry open a tea cake and find fine bits and stems. Did you buy bad tea? Where pu'er's broken leaves and stems come from, what's normal, whether tea broken while prying is still drinkable, how to brew broken tea well, and which situations deserve a closer look.
Why is pu'er always served at Cantonese dim sum? Ripe pu'er with savory bites, raw pu'er with lighter snacks: learn the basics of pairing pu'er with food.
Last time the same pu'er amazed you, this time it's just ordinary? Water, teaware, leaf amount, temperature, changes in storage, even the state of your palate that day all play a role. Find what changed the flavor, and you can get that favorite cup back.
"Thousand-year-old trees" and "ten-thousand-year wild tea" often appear on pu'er packaging. How the age of ancient tea trees is estimated, why there seem to be so many thousand-year-old trees on the market, how Yunnan's regulations define ancient tea trees, and how to judge such labels when you see them.
Is aged tea always wet-stored? Is it always expensive, always delicious? How many years make a tea "aged"? Aged pu'er carries several widespread misconceptions. From storage conditions, price, and flavor to judging age and common traps, here's a more accurate view of each one.
Some say the more bitter pu'er is, the better, and the stronger, the more satisfying, as if bitterness proves a tea is good. In fact, what people remember is "bitterness that dissolves"; bitterness itself isn't the standard. How bitterness and strength relate to quality, and where beginners should start.
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