Feb 25th, '10, 13:29
Posts: 39
Joined: Feb 2nd, '10, 11:56
Location: Guangzhou, China
by jktea » Feb 25th, '10, 13:29
Feb 25th, '10, 14:47
Posts: 5896
Joined: Jan 10th, '10, 16:04
Location: Los Angeles, CA
by debunix » Feb 25th, '10, 14:47
Very cool presentation, thanks for sharing.
Feb 26th, '10, 05:06
Posts: 412
Joined: Feb 4th, '08, 05:23
Location: Leicester, UK
by Jack_teachat » Feb 26th, '10, 05:06
Really insightful, thanks!

Feb 26th, '10, 12:04
Posts: 30
Joined: Jan 4th, '10, 02:06
Location: Oregon
by Ironica » Feb 26th, '10, 12:04
Thanks! What a fun look into the process

Apr 2nd, '10, 04:49
Posts: 32
Joined: Mar 25th, '10, 17:18
by zeusmta » Apr 2nd, '10, 04:49
Hey this is very cool, thanks for sharing it. I have one minor suggestion: Since enzymes are not living, they cannot be killed. Most likely, by heating, the enzymes are 'denatured', which means they loose their catalytic effect.
Apr 7th, '10, 14:21
Posts: 270
Joined: Sep 23rd, '09, 15:14
by AlexZorach » Apr 7th, '10, 14:21
Photobucket seems to have taken down your images...do you have a link to another site where you have hosted this same content? I liked it when you posted it the first time and I'd appreciate still having access to it. Thanks!
Apr 8th, '10, 06:32
Posts: 39
Joined: Feb 2nd, '10, 11:56
Location: Guangzhou, China
by jktea » Apr 8th, '10, 06:32
sorry, I guess something wrong with the photobucket.
Pls check here. There are two processes on making green Pu Er and ripe Pu Er steps pictures.
http://www.jkteashop.com/index.php?main ... &cate_id=4 
Apr 9th, '10, 09:38
Posts: 270
Joined: Sep 23rd, '09, 15:14
by AlexZorach » Apr 9th, '10, 09:38
Thanks! That's a good resource about Pu-erh in general! =)