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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.
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.
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)…
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
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.
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.
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.
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.
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.
«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.
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)….