Thread: Pu-erh tea Group Buy

Originally Posted by netsurfr

I have heard the Chinese pronounce it in at least a couple of different ways. So, I am not quite sure how to accurately pronounce it. Even if I did have an idea, I think that my western-trained tongue would get it wrong.

This is a Cantonese/Hong Kong fav.

Phonetically this tea is pronounced as follows:

Mandarin: poo-ehr
Cantonese: bow-lay (bow as in "bow and arrow")

Thanks for the pronunciation update.

hi, wondering if you could help me,
I am currently in china and have just started drinking pu-erh,
have been buying some 2008 shengcha and shoucha.
I have noticed a lot of shengcha have white tea leaves in them,
i am wondering if this is the way pu-erh has always been, or is it to make young shengcha (which i have read is usally quite bitter in its early years) more drinkable as a young tea?
i read somewhere that the late harvest leaves have a higher oil content than the early harvest white leaves. I am guessing a higher oil content is better if a shengcha is going to be kept for 10-20 years.
kind regards
joe