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Media

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Qiwei To Fu Oolong Cha

This is an unfamiliar style of oolong, which makes for an interesting theme. It’s from Chaozhou, better

known for Dan Cong oolong, but it’s not identified as being that, or even related to it. As a twisted-style

oolong it appears similar but appearance alone doesn’t account for much related to tea. The listing

description fills in some details:

Oolong "To Fu" was made in May 2018 in Qiwei tea farm (Chaozhou county)…

2008 Lao Dong Fang Mei Ren

Aged Oriental Beauty doesn’t come up too much; one doesn’t typically run across a review or discussion

of one.

This tea itself is unique, evident from the dry tea scent alone. The dry leaves are complex in smell, with

warmth along the lines of cocoa standing out, some sweetness probably more like citrus and berry, and

a rich plum tone that relates to how aged oolong flavor typically transitions. It usually makes more

sense to skip ahead past dry tea scent to taste and other brewed aspects for review description, since

flavor doesn’t always match up, but in this case the unusual character was evident from that first

impression. It might also be interesting to compare the tasting review findings to the listing description

(a partial citation): bouquet of flowers, floral, woody, cognac and berry notes. The aroma is deep and calming. The taste

is rich and full-bodied, refined and silky, with delicate berry sourness and lingering finish.

Miandian Shu Cha (Shu Puer from Birma, Da Shu Cha, 2015).

Three year old Burma (Myanmar) origin shu sounds perfect, based on what I’ve tried of such teas.  The sheng that I’ve tried from there tends to be on the bitter side, great for someone who loves intense bitterness in sheng or probably more conventionally including potential for long term aging.  That should also transition to intense, flavorful, but still pleasant aspect range shu, since bitterness as an experienced aspect doesn’t make it through the pre-fermentation / wet piling processing; the related compounds transition.  The shu that I’ve had from Myanmar has been excellent, as I expect this one to be.  This tea is sold out per the related listing, a recurring theme for tea samples I’ve been trying lately; apparently versions transition.

Moychay Fajiao Yue Guang Bai 2017 white puer.

At time of review this product was sold out; the teas rotate year to year, so that new versions replace the earlier ones.  The connection between the two versions isn’t completely clear in the descriptions, and even the same producer might make slightly different teas year to year based on weather changes and other inputs. 

A reference to “moonlight” in the description probably indicates what this is, more conventionally called “moonlight white,” a type of white tea that comes from Yunnan.  It’s more oxidized than that general tea style is; judging from dry leaf color alone closer to a black tea.  This will return to an assessment about that after the review, which tea category or type it seems like most from tasting it. 

Most white teas are made from Camellia Sinensis variety Sinensis plant types, the Chinese tea plants that are also used to make oolongs.  Almost all oolongs are, but nothing would stop someone from trying to make an oolong from a variety Assamica plant type, it just wouldn’t be a conventional style.  Variety Assamica teas are used to make pu’er, and Indian black teas (most of them; some Darjeelings are exceptions, made from variety Sinensis plant types instead, or potentially even plant hybrids).

Moychay Moonlight Beauty Yunnan White tea cake.

To start, what is it?  The page title lists:  Yue Guang Bai (White moonlight, white Puer, Moychay.com), spring 2018  It’s currently sold out, but a similar product might replace it at some point.

It looks just like a shou mei cake, the most commonly pressed white tea, but “moonlight” is a reference to a completely different style of white tea from Yunnan.  Per my understanding it’s only made from Assamica plant types (described for this version as “made from Yunnan Zhong Ye cultivar”), where other Fuding white teas are made from variety Sinensis plant types (Camelia Sinensis var. Sinensis).  Beauty could be a reference to Oriental Beauty, or Bai Hao (also call Dong Fang Mei Ren; a tea with many names), the bug-bitten more-oxidized type of Taiwanese oolongs. 

It’s probably closer to moonlight white, although those are typically partly silver to white with a darker color mixed on the one side.  To me a perfect match to a standard type isn’t as important as the tea being good.  The real tea character is revealed in trying it; brewing it, then brewing it again using different parameters.  

Chinese Tea. Welcome to the Tea world!

The world of Chinese tea is extraordinarily rich and varied. Two thousand years of tea tradition are present in the hundreds of gorgeous tea varieties, which have a broad range of taste, appearance and action. There are teas for very different occasions and moods. When you are just entering this amazing world, you can be surprised and confused with the numerous names and varieties. We will then start with basic teas to introduce you to this magical journey through the world of genuine tea. 

BLACK TEA (CHINESE RED TEA)

Chinese red tea, called “black tea” outside China, is a strong fermented tea (oxidation levels reach 70-90%). The confusion arises from the fact that the Europeans, who first encountered it in the XVII century, had not got into much detail and simply categorised the whole multitude of varieties based solely on the colour of the infusion - green and black. Obviously, in the homeland of tea, where its history goes back for thousands of years, the distinction between different types of tea is more nuanced. 

What is Elite tea

What means "elite tea"? When did this notion appear and how is it related with Chinese tea tradition? Why is it important to undertand, what lies behind the imposing sign before buying tea?

How to brew tea properly?

Here you will learn different ways to properly brew high quality Chinese tea. Following these rules, you will get maximum pleasure and release the best tea properties – aroma, taste, aftertaste, and effects. The simple rules are relevant in the case when there is not enough space or time for a full Chinese tea ceremony set. 

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Tineke van Gils. Porcelain with Passion.

Tineke's web page:
https://tinekevangils.com

International site: https://moychay.com
Amsterdam branch: http://moychay.nl
International Support Line & worldwide FREE delivery: support@moychay.com
Telegram Support Line: @moychayfirstofficer

00:00:00 Introduction. Having a look at the master’s gallery and collection
00:04:01 Secrets of making a perfect teapot
00:06:30 How teapots are made in China
00:09:17 What makes a perfect teapot lid?
00:11:02 Teapots with translucent cobalt windows
00:11:55 Making ceramics in China using traditional technologies, shapes and decor
00:23:00 Master’s 100 teapots project
00:24:47 The story of the first trip to China
00:26:52 What can be a source of inspiration?
00:34:44 What does participating in an exhibition look like? Having a look at some unique works
00:48:12 Exploring master’s workshop. Mixing traditions with new styles
00:52:50 How Tineke van Gills works. Visiting master’s shop
01:03:25 Drinking tea with the master and listening to her story
01:28:20 The conclusion

ABC of Tea. Teabags. Is it safe?

International site: https://moychay.com
Amsterdam branch: http://moychay.nl

In this episode of the ABC of tea we’ll be talking about teabags. We’ll compare teabags and loose leaf tea, we’ll see, whether teabags are cheaper and easier to brew and will explore the easiest methods of proper brewing.
Our tea-brewing bottle: https://bit.ly/3rQ8oD9
Our gongfu teapots: https://bit.ly/3mtMtRi
Have a look at our inexpensive tea assortment: https://bit.ly/3fKnhES

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Telegram Support Line: @moychayfirstofficer

Brewing a Proper Cup of Chinese Tea – Different Ways of Brewing Tea

International site: https://moychay.com
Amsterdam branch: http://moychay.nl

In this episode of The ABC of Tea we’re discussing the topic of preparing tea. What methods exist? What kings of instruments and teaware exist? What are the simplest ways of making tea? We’ll find answers to these and many other questions!

Gongfu teapot: https://bit.ly/3uSy8kc
Tea bottle: https://bit.ly/3dnDvSv

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Telegram Support Line: @moychayfirstofficer

Yellow Tea from Huoshan Mountains. Anhui Province

International site: https://moychay.com
Amsterdam branch: http://moychay.nl

In this episode we went to admire and explore the nature of Anhui province and Huoshan mountains, a place where great yellow teas are made. This trip was a unique experience – we saw the beauties of the local nature and experienced the Cha Qi and true harmony ourselves. Hope that you’ll enjoy this video.

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Telegram Support Line: @moychayfirstofficer

Dark Tea from Hunan. Anhua. Cha Ma Gu Dao.

International site: https://moychay.com
Amsterdam branch: http://moychay.nl

In this episode we went to explore the history of dark teas of Hunan province. We had an opportunity to visit a museum of traditional Chinese culture, went to see the plantations where the tea grows, the factory, where traditional dark tea is made. And we found out more about the history of the well-known Cha Ma Gu Dao, the legendary tea route. We hope that you’ll enjoy this episode!

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Telegram Support Line: @moychayfirstofficer

How does the traditional red tea produced in Yixing province. Yixing Hong Cha.

International site: https://moychay.com
Amsterdam branch: http://moychay.nl

We visited Yixing tea plantations and had a valuable opportunity to pass through the all stages of Yixing red tea production. We saw how pickers work is organized and found out some interesting details about their seasonal routine and tea harvesting process. We talked about stem cutting and why it is so important in tea production. The tea factory also has its own specifics: old fashioned fermentation room, big rolling machines, wood stoves.

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Telegram Support Line: @moychayfirstofficer

How unique lubao tea is made? Ancestor of puer tea.

International site: https://moychay.com
Amsterdam branch: http://moychay.nl

This time we went on a unique adventure – we delved deep into finding and learning more about the traditional Liubao tea. We went to a remote village, where Liubao tea is made according to an ancient traditional technology. We tasted many kinds of aged dark tea, learned more about the peculiarities of local tea production technologies and found out, how good dark tea is stored and aged.

International Support Line & worldwide FREE delivery: support@moychay.com
Telegram Support Line: @moychayfirstofficer

Yunnan. Climbing ancient tea trees. Old puer. УТВЕРДИТЬ

International site: https://moychay.com
Amsterdam branch: http://moychay.nl

In today's trip to Wenshan we will climb the millennial tea tree, taste several types of Gu Shu Cha, Kao Cha and Lao Cha and share our impressions on it. Also, we will talk about Chinese propaganda, Yunnan tea farming laws and "Food Safety Grades Notification" in Chinese restaurants.

International Support Line & worldwide FREE delivery: support@moychay.com
Telegram Support Line: @moychayfirstofficer

00:00:00 - On the way to the tea farmer.
00:03:15 - Chinese propaganda.
00:04:20 - Gu Shu Cha tasting.
00:13:38 - Climbing an old tea tree.
00:18:45 - About tea farming priorities in Yunnan.
00:20:04 - Kao Cha tasting.
00:22:42 - Lao Cha tasting.
00:29:24 - About Lao Cha and tea tastings.
00:32:43 - Border control in Yunnan.
00:36:10 - "Food Safety Grades Notification" in Chinese restaurants.

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