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View as:
Pu'er Storage Environment Part 2: References, Environment Maintenance

This article covers pu’er storage concerns in greater detail, following an initial article covering basic

issues. This article cites reference sources that explore each previously identified subject (subset)

further, adding expert opinion or well-developed research based input on specific issues.

Moychay compressed fruit tisane: Fruit harvest "Warming"

This is a unique product as tisanes go, a pressed mix of different fruits. The product description page

would cover specifics but the listing seems abbreviated since this particular tea no longer in stock at

time of review. The label I have is in Russian but I didn’t take the next steps to get the ingredients

identified, even though the fruits looked interesting and unfamiliar. There is a story to be told about this

even if this specific fruit blend is never replaced as an option, since this dried fruit as a tisane range is

novel, and worked out to be very interesting in this version.

Liaomi Shizhu Lao Cha

The website product description works for a starting point:

Aged oolong "Shiru" ("Stone milk") was made in the middle of 2000s.

…The fragrance is mature, woody with dry fruits' accent. The liquor is transparent, with meadow

honey hue.

Woody with berry, spicy and balmy resins notes. The fragrance is complex and soothing, fruity…

So this is 15 years old, or so, a type of oolong that isn’t described in detail related to processing style or

specific origin. It will be possible to “work back” to guess about the original aspects and type but it’s

really the present-time character that matters most.

Huang Jin Gui, Maizhao Chao Cha (Guangdong Oolong)

«Golden Osmanthus from Meizhou» made by authentic Chao Cha technology (multiple roasting alternating with interruptions for cooling)…

The bouquet of the brewed tea is warm and multifaceted, with nutty, woody, biscuit, balsamic, tobacco, and fruity notes. The fragrance is deep and warm, complex, spicy, with a biscuit accent. The taste is full-bodied and silky, changes from soft and sweetish, to juicy, slightly astringent, with a fruity sourness.

Da Jin Ya Shu Cha, Big Gold Bud ripe / shu pu’er tea

This tea is listed as a Da Jin Ya Shu Cha (Shu Puer Big Gold Tips), a 2016 Menghai county harvested tea

pressed in 2018 From that Moychay site listing information it’s sold out now, no longer available. Too

bad; it was exceptional tea. At least the tea versions seem to be replaced by similar ones over time.

Pu’er Storage Environment Basics

This subject covers so much range that it’s a matter of judgment which parts are basic versus others

being finer points or optional additional considerations. Just mapping out scoping related to all the

factors is a substantial project. It’s also relevant to consider what the goal is, why to age pu’er, if the

idea is to enable transition due to aging or just to maintain positive aspects of a tea.

Ba Xian Meizhou, Chao Cha (Guangdong Oolong)

This is one of three Guangdong area oolongs reviewed at the same time, with more distinction of type to be found in the Moychay site sales page description:

"Eight Immortals from Meizhou" is made of Chao Cha technology (multiple roasting alternating with cooling for cooling)…

Shui Xian Meizhou, Chao Cha (Guangdong oolong)

This is one of a set of teas that seem related, in origin and style, along with a Huang Jin Gui and Ba Xian Meizhou Guangdong oolongs. All three are seemingly significantly roasted oolongs (although that level isn’t specified), with the other two prepared as relatively chopped leaves, and this one presented more as a twisted style, closer to a typical Wuyi Yancha Fujian oolong presentation.

Moychay compressed herb tisane: Fire Tea (Ivan-Tea fermented, smoked)

The Fire-Tea is a premium quality smoked fermented fireweed (Epilóbium angustifolium)... for

convenience of storage and aging, pressed into a briquette (80 g). The briquette is designed for 12

preparations, based on the proportion of 1 cube per 500 ml of water. It is a completely natural

product from wild plants of the Russian North Reserve (Vologda region) harvested in 2017 and

pressed in 2018, made in Russia.

Tie Guanyin Wang

This seems to be a standard version of lighter-style Tie Guan Yin. The webpage description serves as an

introduction to the version, including a bit on aspects (an excerpt):

"The Emperor of Tie Guanyin" was made in September 2018 by the county by qing xiang technology

(light fermentation, moderate fire)….

Sergey Shevelev tea masterclass. Deep into tea, tasting 17 types of tea.

It was a long tea tasting and talking about tea production from around the world, my book Geography of Chinese Tea, opening tea clubs and factories, my second book Tea Culture, tea ceremonies and tea traditions, etc., etc. Tea is a world heritage, and we never know what a long tasting might turn out to be...)

Amsterdam branch:

International Support Line & worldwide FREE delivery:
Telegram Support Line: @moychayfirstofficer

00:00:00 First tea, introduction, tea utensils
00:08:07 Gaba Assam Hong Cha
00:12:07 Assam stories and what is Gaba tea
00:17:25 Organic black Chinese tea
00:21:35 Turkish tea production
00:23:30 Black tea and red tea
00:25:30 Georgian tea from Ozurgeti
00:30:27 About moychay tea factory in Thailand
00:36:25 Aged Sheng Puer 2003
00:44:36 Thailand gaba oolong tea
00:48:48 Wuyishan oolong tea
01:01:00 Chao Cha roasted Chinese tea
01:09:50 Organic Shu Puer 2016
01:20:14 Assam Thai Sheng Puer
01:35:14 Jinmai Sheng Cha
01:43:49 Gu shu sheng puer 2021
01:53:45 Gaoshan Yongde sheng puer
02:19:46 Simple shu puer to refresh
02:35:10 Age of modern tea culture
02:39:13 Mengku Lao Shu Cha 2005

India. Tea travel to Assam. Degustation of tea

My partner Alex and I are discussing the expedition to Assam, its results and tasting the tea we have chosen for our tea clubs around the world.

Amsterdam branch:

International Support Line & worldwide FREE delivery:
Telegram Support Line: @moychayfirstofficer

00:00:00 Coming back from Assam
00:02:00 How Alex spent five years in India
00:02:35 First "simple" tea and talks about factories
00:07:20 The way how farmers live
00:08:10 Visiting one of the factories
00:10:24 Indian tradition to produce tea
00:14:02 Assam tourist attractions
00:17:05 Falap tea, tribal tea
00:20:10 Fine granulated tea for Masala Chai only
00:21:10 Modern Indian tea "bag"
00:22:29 Where is original assamica tea came from?
00:25:15 Why there is no good tea in India?
00:26:10 Partners conclusion

Frank Kouwenhoven. Chinese folk music

In this video we are talking about human culture and its place in human history. Does man pass away without a trace or does he leave a memory? Is the preservation of cultural heritage something that civilization must take care of? A conversation about many aspects of Chinese culture and European values.

Amsterdam branch:

International Support Line & worldwide FREE delivery:
Telegram Support Line: @moychayfirstofficer

00:00:00 We are guests of Frank Kouwenhoven
00:03:33 How did CHIME get started?
00:07:07 What does it mean to be an expert??
00:09:53 Chinese travel talks, ideas and thoughts
00:15:30 Yunnan and Gansu memories
00:19:45 Tricks how to understand chinese dialects
00:24:45 Memories, memories, memories...
00:28:18 What's next steps for Frank?
00:30:10 "They literally melted own culture"
00:36:30 Underestimated power of temples
00:39:50 Questions of provincialism
00:43:40 "Chinese happy to be Chinese"
00:51:20 Temple festivals, life and death
00:57:03 Chinese music - the way of life