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Media

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.

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)…

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.

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.

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.

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.

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)….

Pages:
Chaozhou. Fenghuang Mountains Adventure.

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

This time we went on an interesting adventure to Fenghuan mountains – we tasted tea in a local tea shop, visited small workshops, where different kinds of goods are made and explored the life of Chaozhou. This is a unique and unforgettable experience of interaction with local culture and traditions. We hope that you’ll enjoy this video!

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

Oxygen-Free Fermented Tea from Taiwan. GABA Tea

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

GABA tea becomes more and more popular in different parts of the world. Where and how is it made? What’s so special about it and what are its specific qualities. We’ll find out more about it in this episode. This time we went to a factory that produces GABA tea, visited the plantation, saw the equipment that’s used for making tea and had an opportunity to delve deeper into the technological processes.

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

Pasha the Tea Village. Tea Tasting, and Ancient Trees

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

We pay a visit to our new friends in the mountain village of Pasha in Menghai County. Each tea village has a signature taste, and Pasha is no exception. Tea here is especially tender, flowery, exquisite. First, we taste teas produced by our friends' factory, then collect some tea leaves from ancient trees, and make tea of our own. On the way from the factory to plantation, and back, we learn more about local tea and face some unexpected adventures.

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

Manual production of Sheng Puer on the Yi Wu. Puer Tea in bamboo tubes and tea farmers.

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

The Sheng Puer in bamboo is a very special method of making Puer tea. The masters prepare special moulds from bamboo and stuff it with the tea leaves. Then the last stage is roasting on the red coals, similar to kaocha production method. The storing of tea in bamboo is very simple and convenient. The next point of our tour is tea harvesting in Yunnan. It has its own nuances to be considered while gathering leaves. The roasting stage is also very interesting and has its particularities. It’s very important to keep ones back straight and combine the process of roasting with some rest and spinal exercises. After the work is done it’s time to taste the freshly made tea. It has a very special aroma and a strong relaxing effect to release the fatigue

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

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