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We Reveal the Mystery of Pu-erh Gem!
How to Drink Pu-erh
Pu-erh Tasting Terms
A List of 1940-1989's Bing Cha Pu-erh
Xia Guan Tea Factory 60s Pu-erh Quality Standard
Our Pu-erh Collections
Pu-erh Yunnan Local Standard
Pu-erh Research Papers from JinYuXuan
Pu-erh Blogs from TeaHub
Questions and Answers
We have received many inquires about our Pu-erh collection. One of the most asked questions is "Do you have very very old Pu-erh teas? Yes, we do have some very rare high quality old Pu-erh teas (see pictures of our Pu-erh collections). However, they are costly. The reality is that you do not need to spend a fortune to enjoy a good Pu-erh tea. Although age is an important factor affecting the taste of a Pu-erh tea, there are two other equally important, if not more important, factors. One is the leaves that were used in producing the tea. We call that tea base. Without a good tea base, no matter how long you store a Pu-erh tea, it can never make to the good tea list. The other one is the storage method. If stored improperly, good tea will turn bad.
For more info about Pu-erh, please visit We Reveal the Mystery of Pu-erh.
When drinking Pu-erh, drink in small sips. Open up mouth as wide as possible when sipping tea in. Try to keep upper and lower teeth apart when closing mouth. This will enlarge the room inside mouth. Relax muscles inside mouth and enlarge the room between tongue and upper jaw. This will enable tea liquor to soak into lower gum and back of tongue. When swallowing down tea, reduce the room inside mouth, and press tea liquor down through throat. Tea liquor under tongue will be pressed out during this process, and create a bubbling feeling. This is what is called "Ming Quan (Sounding Spring)".
Mouth Tasting - Sip small amount of tea into
mouth, slightly lower head, and suck air in from two sides of mouth. This
will make tea liquor tumbling at the conjunction area of mouth and nose,
and enable you to smell the aroma of tea while drinking it.
Lingering Charm of Tongue - This is a unique experience only associated with Pu-erh. When drink Pu-erh, let tea flow from tip to the end of tongue, and come down through throat. Feel the long lasting aroma lingering on the tongue, enjoy the calmness, and experience the spiritual comprehensions that Pu-erh brings.
The followings are some translated sections of the recently published Pu-erh Yunnan Local Standard which we feel that may be of interest to our customers:
Compressed Pu-erh: smooth, even, regular surfaces without layers or missing surfaces; dark reddish liquor, pure aged wood aroma, mellow taste, and even brownish red wet leaves. Top Grade Loose Pu-erh: tight even sized young dry leaves with white hairs; strong aged wood aroma; mellow taste, bright dark reddish liquor, and brownish red young wet leaves.
We are now sharing some of our research papers on Pu-erh with you.
A historical research on Pu-erh
Pu-erh Tea Ceremony - A book by our tea master Ms. Di Liu. The panel of consultants for this book includes Tei Yamanishi, Kanzo Sakata, Xiangbai Chen, Guofeng Chen (president of Xia Guan Tea Factory), etc. The panel of editors for this book includes Yunjun Chen, Zongmao Chen, etc.
Q: What do you mean that your young green
Pu-erh cakes were made in the old way?
A: When we say the old way, we mean more than stone mold compressing. How the tea leaves should be sun dried, for how long, and how the cake should be compressed, for how tight, all contribute to the taste of a young green pu-erh cake tea, and its future aging experience.
Q: What is the Pu-erh "fungus"?
A: It is a type of beneficial aspergillus. It is a natural thing. Only few highly knowledgeable experts know how to simulate the natural condition - this is the case of authentic ripe Pu-erh process.
Q: What is the tea to water ratio for brewing
A: A rule of thumb is 1:50, i.e. every 1 g of Pu-erh leaves require 50 ml water.
Q: How to prepare a new YiXing teapot for
A: You may prepare your YiXing teapot this way:
Step1: Add 20g high quality Pu-erh tea leaves (we use Golden Da Mo) to a large greaseless pot.
Step2: Add water to the pot and boil it to luke warm then put teapot (separate lid from the teapot) into the pot (make sure that water covers teapot).
Step3: Boil the teapot for 20 minutes.
Step4: Wash teapot with cold water after it is natually cooled off..