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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.

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)….

Pages:
Bernard Anson Silj. Storytelling and revery

In this episode we are having a conversation with a unique person – Bernard Anson Silj, a wonderful storyteller and a person with a rich story of his personal philosophical and spiritual search. We talk about mythology, storytelling, cover the topics of tea and coffee culture, discuss the importance of having a broader worldview and mention his impressive travelling experience

Amsterdam branch: http://moychay.nl
https://instagram.com/moychay.sergey

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

00:00:00 Introduction. Who is Bernard Anson Silj? Where are we?
00:03:50 Why is Sergey’s project so special in Italy?
00:05:35 What is Otium? What is the magic of this place?
00:09:20 How can we change the world around us? What is the role of nature?
00:13:36 How did Bernard get to the East? What was he looking for?

00:17:40 Why is the West different form the East?
00:20:30 Finding balance in changing people’s mindset
00:22:50 Tea culture between the East and the West. British tea ceremony
00:26:34 Experience of cycling through Afghanistan
00:28:40 What useful experience does travelling bring?
00:30:19 What is Cenacolo community?
00:34:44 Conclusion

Tea session in Rome, Italy. Gongfu cha basics.

Tea session for a private club in Rome at fantastic place http://www.villaansonsilj.com

In this episode we share with you our tea meeting that took place in Rome, Italy, in one of our new tea clubs in Europe. We discuss various key aspects of Chinese tea culture, its history and traditions. We also discuss some vital factors that affect the taste of tea, some basic aspects of tea-drinking process and key components of present-day development and popularization of tea culture.

Amsterdam branch: http://moychay.nl
https://instagram.com/moychay.sergey

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

00:00:00 Introduction. Tea as an instrument of communication
00:01:10 Traditional Chinese tea ceremony
00:02:35 Tasting a Puer tea from Yunnan. Comparing different brews
00:05:20 Chinese tea culture. History, traditions and our book
00:10:45 Tea brewing instruments & their practicality
00:12:22 Using glass for tea brewing & the constant development of tea culture
00:15:05 Tasting red tea. What is red tea?
00:17:30 Is tea drinking a formal process in China? The oldest way of tea drinking
00:22:06 What is the condition of being “tea drunk”
00:23:13 Is mixing tea with other ingredients a common practice? Tea experiments
00:25:36 Sergey’s personal tea story
00:28:33 How much tea can you drink per day?
00:30:17 The development of Chinese tea culture in Europe and our plans for the future
00:35:53 What is GABA Oolong tea? Various tea cultivars
00:38:55 A couple words about our tea clubs

00:43:10 What types of food are served in teahouses?
00:44:00 Tasting a unique white tea from Thailand
00:46:17 Water temperature and quality and its influence on tea brewing
00:48:55 Tea harvesting seasons
00:52:48 Speaking Chinese & sharing some experience of communication with Chinese people
00:56:40 Traditional ways to behave during a tea ceremony in China
00:59:35 The Taiwanese origins of present-day Chinese tea culture
01:03:47 What kinds of food are good to eat with tea?
01:06:12 Conclusion

Thailand Phuket 2022

In this episode we share with you our experience of travelling across Phuket island in Thailand. It is a truly unique place with its special vibe and aesthetic. We visit various landmarks of this region – beaches, temples and walk around Phuket town. This adventure was truly unforgettable and we are happy to share it with you.

Amsterdam branch: http://moychay.nl
https://instagram.com/moychay.sergey

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

00:00:00 Arriving to Thailand
00:01:31 Karon Viewpoint
00:02:13 Travelling to Big Buddha statue
00:06:13 Visiting small cafes near Big Buddha statue
00:06:45 Nai Harn Beach – a perfect place for meeting sunsets

00:08:05 Our plans for the tour. Perfect tea drinking places
00:09:35 The night life of Phuket
00:11:46 Visiting Wat Chalong temple
00:14:02 Similarities between China and Thailand
00:16:35 Visiting the main temple of Wat Chalong monastery
00:19:10 A couple words about Thai cuisine
00:20:15 Katu Waterfall
00:22:15 Travelling to Phuket town
00:24:42 A Chinese Buddhist temple in Phuket
00:25:35 Exploring Phuket town
00:30:21 Promthep Viewpoint
00:32:01 Enjoying a cup of tea near Tonsai waterfall
00:35:00 Enjoying the natural environment of a tropical forest
00:39:33 Freedom Beach. Visiting a hidden place in the jungles
00:43:02 Mai Khao Beach – a beach near Phuket airport

Tineke van Gils. Dancing with the clay

This episode is dedicated to the work of a Dutch artist Tineke van Gils who makes unique items made of clay. She shows us the process of her work and tells us some stories about unique items that she made

Amsterdam branch: http://moychay.nl
https://instagram.com/moychay.sergey

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

00:00:00 Introduction. How Tineke works with clay?
00:01:00 Who is Tineke van Gills? Making a teacup
00:04:16 Making a teapot
00:08:11 Making a bowl
00:08:45 A teapot with a unique shape
00:10:17 Having a look at an unique exhibition of Tineke’s works

John Bickel. Tea in the ancient world

In this episode we are talking to John Bickel, a tea expert who has his own tea-tasting blog. We talk about tea tasting experience, tea tasting standards, tea aging and his unique story of getting into the tea hobby and sharing some recommendations for tea lovers

John's blog: http://teaintheancientworld.blogspot.com
Amsterdam branch: http://moychay.nl
https://instagram.com/moychay.sergey

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

00:00:00 Introduction. How did John start working with tea?
00:03:07 When did John start his tea blog?
00:04:35 Is tea culture going to evolve?

00:06:02 The development of tea community
00:08:53 Tea in Vietnam
00:10:10 Chinese tea and its quality
00:11:57 Georgian tea
00:14:52 Knowledge and expertise in tea blogging and tea trade
00:20:58 John’s vision of tea brewing styles
00:23:30 The secret of making detailed reviews. Tea and wine
00:27:45 Tea reviewing and tea tasting experience. Finding associations
00:32:20 Tea aging and tea standards
00:39:40 Tea disappointment experience
00:41:25 John’s favorite teas. Unique tea tastes
00:46:40 Can tea change our life?
00:51:00 Negative aspects of tea drinking
00:53:30 Tea tasting feeling and volumes of tea consumption
00:55:54 John’s recommendations for beginners. How to preserve your interest in the tea hobby?
00:58:53 Conclusion

Vera van de Nieuwenhof - cultural connections through tea

In this episode we have a warm conversation with Vera van de Nieuwenhof who had a unique experience of having a long bike-trip across Asia. We talk about her adventure, experience of interaction with tea culture and her views on the importance of tea-drinking traditions

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

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

00:00:00 Introduction. Who is Vera van de Nieuwenhof?
00:02:17 Architecture with intention. PechaKucha
00:04:10 Where did the idea of a long adventure by bike come from? Meeting tea culture
00:08:00 What is the role of tea in Vera’s life?
00:11:00 Tea culture in the Netherlands
00:12:00 What makes Chinese tea drinking so special?
00:15:50 How did Vera learn more about Chinese tea? What is the most difficult part of tea learning?
00:18:14 What is the most fascinating part of tea culture?
00:19:25 How can tea affect people’s life and culture?
00:24:34 Did Vera have any special experiences during her bike trip?
00:27:23 Interesting aspects of cross-cultural communication
00:30:28 What is the project that Vera is working on now?
00:32:44 Cultural life in Kunming
00:35:35 Conclusion

Moychay wood fired tea ceramics. Kilns unloading

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

In this episode we will be opening our kiln and reviewing some of the pottery that we’ve made. It is a special occasion and we are happy to share this moment with you.

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

00:00:00 Introduction
00:01:03 Having a look at our kilns
00:02:01 Opening the kilns and having a look at our teaware
00:04:02 Why all items are unique?
00:06:00 Our tea pets and figures
00:06:40 Another batch of teaware
00:08:38 Having a look at our sculptures
00:10:35 Why wood-fired pottery is more expensive?
00:12:06 Our miniature vases
00:13:24 Unloading the second kiln
00:15:09 Conclusion

Saskia Pfaeltzer: always curious about tomorrow!

http://saskiapfaeltzer.nl

In this episode, we are talking with Saskia Pfaeltzer, a Dutch artist. We have a conversation about her personal history, connection with tea, have a look at some works and talk about recycling and using new materials in art

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

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

00:00:00 Introduction
00:00:36 How did Saskia start working with art
00:04:05 Saskia’s books on philosophy and history
00:09:42 What is the purpose of Saskia’s art?
00:10:45 How did Saskia get in touch with China?
00:14:13 What is the use of using other cultures’ experience?
00:17:17 What is the most important idea of Spinosa?
00:19:10 Working with Chinese workers and masters
00:20:12 Talking about the Chinese language
00:21:20 Saskia’s father interest in tea
00:24:08 Having a look at some of Saskia’s works
00:27:57 What is the new source of inspiration?
00:30:46 Looking at various art pieces
00:34:04 What is Saskia’s most remarkable exhibition experience?
00:35:34 Singing a Chinese song
00:37:38 Conclusion

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