auhckw > i keep hearing ripe and raw pu erh.. can explain the difference and how can we differentiate ripe and raw..

ripe pu erh - human fermentation - a modern way since 1970s try to achieve the taste of vintage raw pu erh.

raw pu erh- natural fermentation by age...

raw pu er is still raw pu erh even store for 100yrs, it will not become ripe puerh.

the pu er use in normal kopitiam as siut cha/ yit cha what type?
guess: ripe ?

I like Ti Kuan Yin

liu bao tea. Cheap one cost less than RM10/kg and use less than 20g for one big tank. Sell u for 50cent per cup. Good profit.

[quote=xero loh,Jan 4 2013, 11:13 AM]
yes,nice.where can buy it

Sorry for the late reply, seldom open this forum. I bought that teapot around Bukit Mertajam, Penang. By the way, I am from Penang.

Sorry for the late reply, seldom open this forum. I bought that teapot around Bukit Mertajam, Penang. By the way, I am from Penang.

even mamak near my house selling

blooming flower tea inside teapot. nice to watch, lousy to drink.

Agreed. and the tea not cheap!

my local supplier selling me at RM 10 per ball. i was like ......... u go dai pls.

then i walk into hojo and saw some and saw the price and walk straight off.

i'm more lucky, a friend just get me some sample from the shop, they r selling at ~rm12/pcs....but the taste..really cannot lah... i rather buy pure flower then mix with the tea by myself if really 12 do that...

the only flower u can probably taste something and is of nicer aroma is the common kekwa. other than that, is for display purposes.

flowers belong in vase, not in tea pot

HA..ha...

mix flower of kekwa, rose, apple flower also not bad...
i use the red zisha to brew the flower tea as well, water smoother n the flower will give out the taste faster.

flower tea will clog up the pot holes so i put straw in pot and drink direct.

i'm using single hole version pot, so ok for that.

ok,thanks for sharing

80's水平壸

That's nice and wow... so many

wow serious collector