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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.

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)….

Tineke van Gils. Porcelain with Passion.

Tineke's web page:

International site:
Amsterdam branch:
International Support Line & worldwide FREE delivery:
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:
Amsterdam branch:

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:
Our gongfu teapots:
Have a look at our inexpensive tea assortment:

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

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

International site:
Amsterdam branch:

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:
Tea bottle:

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Telegram Support Line: @moychayfirstofficer

Yellow Tea from Huoshan Mountains. Anhui Province

International site:
Amsterdam branch:

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.

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

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

International site:
Amsterdam branch:

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!

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

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

International site:
Amsterdam branch:

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:
Amsterdam branch:

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.

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Telegram Support Line: @moychayfirstofficer

Yunnan. Climbing ancient tea trees. Old puer. УТВЕРДИТЬ

International site:
Amsterdam branch:

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.

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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.