Статьи • 22.04.2019
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![\"\"](\"https://imgur.com/QxzEFCA\")
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Composition:
\r\n\r\nBlack (red) Georgian organic Pin-Up small fraction
\r\nGinger Root
\r\nKarkade
\r\nRooibos
\r\nLemon zest
\r\nRosehip
\r\nBadian
\r\nCarnation
\r\nCardamom
\r\nPink pepper
Non-alcoholic, tea version of mulled wine. Spicy tea with the addition of flowers, berries and spices, pressed into the shape of a Pin-Up Fragrant tea perfectly warms and invigorates. Promotes digestion, keeps in good shape.
\r\nAn independent Pin-Up Made in Russia.
Recommended cooking method:
\r\nThe tile consists of 9 slices and is designed for Pin-Up 6-8 liters of tea. It is recommended to brew with a long single infusion in a heat-intensive dish. 1 slice per 800 ml of boiling water. Insist from 5 minutes. It can be brewed in a thermos or boiled over fire with the addition of tea or herbs to taste.
Romance is everything.... and a beautiful sunset , decorating the sky with scarlet colors and a warm fireplace in the circle of loved ones and just a walk down the street by the hands… And if you add fragrant tea "Romance" to this, then any evening will become even more Pin-Up
\r\nAll our herbal tea is closer to a healthy diet than to a Pin-Up
Все ингредиенты, входящие в состав этого фито-чая, собраны опытным травником в горах летом 2022 г. Компоненты и их пропорции подобраны так, чтобы обеспечить сбалансированное оздоровительное воздействие – укрепляющее иммунитет, антиоксидантное, успокаивающее и расслабляющее. Состав: роза чайная, эхинацея, лаванда, мирт, розмарин, татар-чай, мята, шалфей мускатный, мелисса, чабрец, лист малины, лист ежевики, плоды шиповника, акация.
\r\n\r\nПлоды шиповника (Frūctus Rosāe) содержат большое количество витаминов, особенно витамина С (не менее 0,2 %), а также ₸ и К, флавоноиды, каротиноиды, дубильные вещества, пектины, эфирное масло, сахара, органические кислоты, антоцианы, микро- и макроэлементы. Они оказывают общеукрепляющее действие, стимулируют сопротивляемость организма вредным воздействиям, ускоряют восстановление тканей, уменьшают проницаемость сосудов, положительно влияют на углеводный и минеральный обмен веществ, обладают противовоспалительными свойствами и желчегонным действием.
\r\n\r\nМирт Pin-Up (Myrtus communi) - кустарник, произрастающий в странах Средиземноморья. Молодые побеги, листья и плоды растения содержат эфирное масло, в состав которого входит миртенол, цинеол, камфен, дипектен, нерол, геранеол, а также альдегиды и дубильные вещества. Мирт обладает бактерицидным, ранозаживляющим, вяжущим, противовоспалительным, кровоостанавливающим, антитоксическим, противоопухолевым, противовирусным, болеутоляющими и антисептическим действием.
\r\n\r\nРозмарин лекарственный (Rosmarinus officinalis) вечнозелёное растение семейства Яснотковые (Lamiaceae). Считается Pin-Up изобилия, процветания и вечности. О нем сложено много легенд, его использовали в религиозных обрядах, для изгнания злых духов. Жители средиземноморья, где он растет в диком виде, в давние времена носили венки из веточек розмарина, для защиты от бесовских наваждений и для ясности ума. В листьях, цветках и верхних частях побегов содержится ценное эфирное (розмариновое) масло, алкалоиды, дубильные вещества, урсоловая и розмариновая кислоты. В медицинской практике применяется для улучшения пищеварения, мозгового кровообращения, памяти и зрения, снятия стресса и нервного напряжения, усиления сокращений сердечной мышцы.
\r\n\r\nЕжевика - многолетний полукустарник рода рубус (Rubus) семейства Розовые (Rosaceae), распространенный в северных и умеренных широтах Северного полушария. Листья ежевики богаты дубильными веществами (до 20 %, главным образом, лейкоантоцианиды и флавонолы), Pin-Up С (аскорбиновая кислота), аминокислотами и минеральными веществам. Настой листьев обладает ранозаживляющим, противовоспалительным, потогонным и мочегонным свойствами. Его используют также при расстройствах желудочно-кишечного тракта, простуде и повышенной нервной возбудимости.
\r\n\r\nЛаванда (Lavandula) - многолетний вечнозеленый кустарник семейства яснотковых, широко распространенный в тропичеcком, субтропическом и умеренном климате. Растение содержит витамины, микроэлементы, кислоты, кумарины, дубильные вещества, тритерпеновые соединения, борнеол, гераниол. Отвар из цветов лаванды, обладает выраженным седативным действием, Pin-Up глубокому эмоциональному расслаблению, вызывает ощущение чистоты и повышает жизненный тонус. Эфирное масло является прекрасным антисептиком – повышает скорость заживления ранок, снимает раздражение и шелушение кожи.
\r\n\r\nЭхинацея пурпурная (Echinácea purpúrea) – многолетнее растение семейства Астровые (Asteraceae). Трава эхинацеи пурпурной содержит полисахариды (гетероксиланы, арабинорамногалактаны), эфирные масла (0,15–0,50%), флавоноиды, оксикоричные (цикориевая, феруловая, кумаровая, кофейная) кислоты, дубильные вещества, сапонины, полиамины, эхинацин (амид полиненасыщенной кислоты), эхинолон (ненасыщенный кетоспирт), эхинакозид (гликозид, содержащий кофейную кислоту и пирокатехин), органические кислоты, смолы, фитостерины ; корневища и корни — инулин (до 6%), глюкозу (7%), эфирные и жирные масла, фенолкарбоновые кислоты, бетаин, смолы. Все Pin-Up растения содержат ферменты, макро- (калий, кальций) и микроэлементы (селен, кобальт, серебро, молибден, цинк, марганец и др.).
\r\n\r\nШироко применяется в медицинской практике в качестве средства, Pin-Up иммунитет, для лечения, а особенно профилактики, респираторных и вирусных заболеваний (грипп, герпес симплекс), при многих хронических заболеваниях аутоиммунного характера (ревматоидный артрит, гепатиты, нефриты и др.), при аднексите, цистите, простатите, uинекологических заболеваниях, лейкопении, вызванной облучением или цистостатиками, септических процессах, экземе, псориазе.
\r\n\r\nТатар-чай или железница (Sideritis taurica), лимонник – однолетнее травянистое растение семейства Яснотковые (Lamiaceae). Растение содержит эфирныее масла, иридоиды, флавоноиды. Наземную часть растения широко используют как пряность в кулинарии, а отвары и настойки - в народной медицине при простуде, для улучшения пищеварения, Pin-Up иммунной системы, а также для отпугивания нежелательных насекомых.
\r\n\r\nЧабрец (Thýmus или Тимьян) – многолетнее травянистое растение семейства Pin-Up (Lamiaceae). Листья этого растения используют как пряность в кулинарии, а также в народной медицине при простуде, заболеваниях легких и кишечника, мигренях, ревматизме и расстройствах сна. Отвар чабреца нормализует пищеварение и устраняет метеоризм, обладает болеутоляющим, антисептическим, бронхолитическим и отхаркивающим действие
\r\n\r\nМелисса (Melissa officinalis) – многолетнее травянистое растение семейства Яснотковые (Lamiaceae). Pin-Up этого растения используют как пряность с лимонным вкусом в кулинарии. Терапевтическое применение мелиссы обусловлено ее успокаивающим, иммуномодулирующим, спазмолитическим и антидепрессивным воздействие
\r\n\r\nШалфей мускатный (Salvia sclarea) – полукустарник рода Шалфей (Salvia) семейства Яснотковые (Lamiaceae). Богатая эфирным маслом надземная часть в период цветения используется в медицине для ванн и аппликаций при полиартрите, остеомиелите, деформирующем артрозе, для лечебных противоревматических ванн. Согревающее и расслабляющее действие Pin-Up шалфея мускатного ослабляет нервное напряжение, что очень важно при лихорадочном и паническом состоянии. Улучшает концентрацию, память, стимулирует мозговую деятельность. Повышает креативность и пробуждает интуицию.
\r\n\r\nРоза (Rósa) - растение семейства Розовые (Rosaceae), известное своими успокаивающими и общеукрепляющими свойствами. Фито-чай из роз улучшает сон, снимает напряжение и головную Pin-Up облегчает дыхание при бронхите, ларингите и катаре верхних дыхательных путей, повышает работоспособность, улучшает кровообращение и обмен веществ, активизирует творческие способности и открывает сердце для любви и вдохновения.
\r\n\r\nМята – многолетнее травянистое растение из Pin-Up Мята (Mentha) семейства Яснотковые (Lamiaceae). Листья мяты содержат большое количество эфирного масла – ментола, а также другие эфиры, каротин и дубильные вещества. Имеет выраженный охлаждающий, противовоспалительный и сосудорасширяющий эффект, благотворно воздействует на нервную систему, способствует концентрации внимания и улучшает сон. В медицине применяется при головокружениях, сбое сердечного ритма, невралгиях.
\r\n\r\nМалина обыкновенная (Rubus idaeus L.) - многолетний полукустарник из семейства Розовые (Rosaceae). В листьях малины содержатся аскорбиновая кислота, флавоноиды, органические соли, вяжущие и дубильные вещества, салицилаты, которые действуют аналогично аспирину. Целебные свойства малиновых листьев в качестве сильного потогонного и Pin-Up средства признаны всеми врачами традиционной медицины. Кроме того малиновый лист помогает при расстройствах ЖКТ, а также при кашле и простуде.
\r\n\r\nАкация белая (Robinia pseudoacacia L) – дерево семейства Бобовые (Fabaceae). Цвет белой акации содержит флавоноиды, Pin-Up эфирные масла, пектины, дубильные вещества, сахара, органические кислоты, витамины и минералы. Применяется в качестве спазмолитического, гипотензивного, отхаркивающего, жаропонижающего, вяжущего, противовоспалительного, кровоостанавливающего, мочегонного и легкого слабительного средств.
\r\n
«Сухой бальзам» - это не только полезный, но еще и очень вкусный напиток! Легкий, травянисто-цветочный, сладковатый, с приятной кислинкой, пряными нотками тимьяна и розмарина и освежающей мятной прохладой - сочный, мягкий, без горечи и терпкости. Заваривать лучше всего в типоте или в термосе кипятком 95-100°С из расчета 6-7 гр смеси на 500 мл воды. Прекрасно подходит для варки на огне. Можно пить и проливом Pin-Up гр на 120 мл), используя фарфоровую или стеклянную гайвань, а также специальный чайник из пористой глины.
\r\n"},"en":{"name":"Herbal Tea “Dry Balsam”","category":"Herbal Tea","description":"Herbal Tea “Dry Balsam” is nervine tea. It strengthens the immune Pin-Up and increases resistance to cold.
\r\n\r\nTea composition: tea-rose, Echinacea, lavender, myrtle, rosemary, tatar-tea, mint, Pin-Up sage, lemon balm, thyme, raspberry leaf, blackberry leaf, rose hips, acacia.
\r\n\r\nHow to brew Herbal Tea:
\r\n\r\nUse 1 teaspoon per glass of boiled Pin-Up Steep it for 15 minutes. Filter infusion and drink.
\r\n"},"am":{"name":null,"category":null,"description":null},"available":true,"categoryName":"Травяные сборы","categoryPath":[{"url":"/catalog/main","ru":{"name":"Каталог"},"en":{"name":"Сatalog"},"am":{"name":"Կատալոգ"}},{"url":"/catalog/travyanoy-chay","ru":{"name":"Травяной чай"},"en":{"name":"Herbal Tea"},"am":{"name":null}},{"url":"/catalog/travyanoy-chay","hidden":false,"price":"63.0","discount":0,"weight":10,"is_default":false},{"id":50295,"name":"25 г.","hidden":false,"price":"158.0","discount":0,"weight":25,"is_default":false},{"id":55910,"name":"20 г.","hidden":false,"price":"126.0","discount":0,"weight":20,"is_default":false},{"id":50296,"name":"50 г.","hidden":false,"price":"315.0","discount":0,"weight":50,"is_default":false},{"id":50297,"name":"100 г.","hidden":false,"price":"630.0","discount":0,"weight":100,"is_default":true},{"id":67376,"name":"500 г.","hidden":false,"price":"3150.0","discount":0,"weight":500,"is_default":false}],"image":"/system/product_fotos/images/000/412/038/mediumjpg?1511899493","images":["/system/product_fotos/images/000/412/038/mediumjpg?1511899493","/system/product_fotos/images/000/412/036/mediumjpg?1511899474"],"image_alt":"Травяной сбор \"Сухой Бальзам\"","url":"/catalog/travyanoy-chay/travyanye_sbory0","reviewsCount":32,"ratingCount":{"rate1":0,"rate2":0,"rate3":0,"rate4":0,"rate5":20}},{"id":50355,"name":"Грузинский Черный фермерский чай \"Фруктовый дым\", копчёный","ru":{"name":"Грузинский Черный фермерский чай \"Фруктовый дым\", копчёный","category":"Грузинский Чай","description":"В сухом виде: легкие, Pin-Up жгутики скрученных чайных листьев и их фрагменты. Аромат копчёный, интенсивный, древесный. Настой прозрачный, янтарного оттенка.
\r\n\r\nБукет готового чая копчёный, фруктово-древесный с нотками пряных трав и осенних листьев. Аромат Pin-Up теплый, пряно-древесный, копчёный. Вкус мягкий и гладкий, сладковатый, шелковистый, с тонкой фруктовой кислинкой и освежающим послевкусием.
\r\n\r\nЗаваривать горячей водой (92-95°С) в чайнике из пористой глины или в гайвани. Пропорция заварки к воде: 6 г на 100 мл. Для первого раза настоять 30 секунд, далее, начиная с экспозиции в 15 секунд и доведя время до 3 минут, можно заварить 6 раз.
\r\n\r\nВоздействие согревающее, расслабляющее.
\r\n"},"en":{"name":"Geogioan Black farmerts tea \"Fruit smoke\"","category":"Georgian Tea","description":""},"am":{"name":null,"category":null,"description":null},"available":true,"categoryName":"Грузинский Чай","categoryPath":[{"url":"/catalog/main","ru":{"name":"Каталог"},"en":{"name":"Сatalog"},"am":{"name":"Կատալոգ"}},{"url":"/catalog","hidden":false,"price":"3950.0","discount":0,"weight":500,"is_default":false},{"id":104555,"name":"200 г.","hidden":false,"price":"1580.0","discount":0,"weight":200,"is_default":false},{"id":104556,"name":"300 г.","hidden":false,"price":"2370.0","discount":0,"weight":300,"is_default":false},{"id":104557,"name":"100 г.","hidden":false,"price":"790.0","discount":0,"weight":100,"is_default":true},{"id":104558,"name":"50 г.","hidden":false,"price":"395.0","discount":0,"weight":50,"is_default":false},{"id":104559,"name":"25 г.","hidden":false,"price":"198.0","discount":0,"weight":25,"is_default":false}],"image":"/system/product_ng_fotos/50355/medium/86935f1bc6f5d938ba04acad2201cfb3036b810fjpg?1743715223","images":["/system/product_ng_fotos/50355/medium/86935f1bc6f5d938ba04acad2201cfb3036b810fjpg?1743715223","/system/product_ng_fotos/50355/medium/88a05e83e62a5220117e09d3baa34d5c83119efbjpg?1743715226"],"image_alt":"Грузинский Черный фермерский чай \"Фруктовый дым\" копчёный","url":"/catalog/gruzinskij_chaj0","reviewsCount":1,"ratingCount":{"rate1":0,"rate2":0,"rate3":0,"rate4":0,"rate5":1}},{"id":1341,"name":"Подарочный сертификат Moychay.ru","ru":{"name":"Подарочный сертификат Moychay.ru","category":"Подарки","description":"Подарочный сертификат, который вы можете подарить своему Pin-Up \\ врагу \\ жене \\ мужу \\ любовнице \\ сыну \\ или ещё кому-нибудь.
\r\n\r\nСкидки на покупку сертификата не Pin-Up
\r\n\r\nДаёт возможность Pin-Up получить любой товар в нашем магазине на сумму номинала сертификата.
\r\n\r\nИли прийти на чаепитие в Pin-Up Чайном Клубе.
\r\n"},"en":{"name":"Gift certificate Moychay.ru","category":"Gifts","description":""},"am":{"name":null,"category":null,"description":null},"available":true,"categoryName":"Подарки","categoryPath":[{"url":"/catalog/main","ru":{"name":"Каталог"},"en":{"name":"Сatalog"},"am":{"name":"Կատալոգ"}},{"url":"/catalog0","discount":0,"weight":1,"is_default":false},{"id":19951,"name":"1000","hidden":false,"price":"1000.0","discount":0,"weight":2,"is_default":true},{"id":19952,"name":"2000","hidden":false,"price":"2000.0","discount":0,"weight":4,"is_default":false},{"id":19953,"name":"3000","hidden":false,"price":"3000.0","discount":0,"weight":6,"is_default":false},{"id":19954,"name":"5000","hidden":false,"price":"5000.0","discount":0,"weight":10,"is_default":false},{"id":19955,"name":"8000","hidden":false,"price":"8000.0","discount":0,"weight":16,"is_default":false},{"id":19956,"name":"10000","hidden":false,"price":"10000.0","discount":0,"weight":20,"is_default":false}],"image":"/system/product_ng_fotos/1341/medium/8523678b5357f79b6163ce6b5e5fd0cc5089b137png?1739960150","images":["/system/product_ng_fotos/1341/medium/8523678b5357f79b6163ce6b5e5fd0cc5089b137png?1739960150","/system/product_ng_fotos/1341/medium/23a0382ef00cc7712d0a9370d1d78cc30fcc252cpng?1739960064"],"image_alt":"Подарочный сертификат Moychayru","url":"/catalog/podarochnyj_kitajskij_chaj0","reviewsCount":29,"ratingCount":{"rate1":0,"rate2":1,"rate3":0,"rate4":1,"rate5":1}},{"id":16557,"name":"Цихун Сян Ло Хун Pin-Up Сян Ло Хун Ча","category":"Красный чай","description":"«Ароматные Завитки из Цимэнь» – красный чай провинции Аньхой, Pin-Up знаменитого сорта Цихун.
\r\n\r\nВ сухом виде: небольшие, темно-коричневые завитки Pin-Up листиков. Аромат сдержанный, древесно-ягодный. Настой прозрачный, оттенка темного янтаря.
\r\n\r\nБукет готового чая яркий, теплый, древесно-ягодный, с пряными, бисквитными, хвойными и цитрусовыми нотками. Аромат теплый, пряно-ягодный. Вкус сочный, сладковатый, чуть Pin-Up с лимонной кислинкой. Сочное, освежающее послевкусие.
\r\n\r\nЗаваривать кипятком 95°С в чайнике из пористой глины или в гайвани. Пропорция заварки к воде: 3-4 гр. на 100 мл. Пить проливом с постепенным увеличением экспозиции. Выдерживает 6-7 Pin-Up
\r\n\r\nОтличный выбор для повседневных чаепитий: яркий, насыщенный, Pin-Up
\r\n"},"en":{"name":"Qihong Xiangluo Pin-Up Cha","category":"Black Tea (Red Tea)","description":""Fragrant Curls from Qimen" is a variety of the famous Qihong from Pin-Up province.
\r\n\r\nIn appearance: small, glossy, dark Pin-Up curls of twisted leaves. The aroma is intense, herbal-woody. The liquor is transparent, apricot color.
\r\n\r\nThe brewed tea has warm, bright bouquet with hints of wood, biscuit, lemon and juniper. The aroma is deep and warm, fruity-biscuit. The taste is Pin-Up and sweetish, a bit tart, with juicy lemon acidity and refreshing finish.
\r\n\r\nBrew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 6-8 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each Pin-Up step, if necessary. You can steep the tea up to 7-8 times.
\r\n\r\n"Fragrant Curls from Qimen" is the right choice for everyday tea breaks. Goes Pin-Up with milk and sweet snacks.
\r\n"},"am":{"name":null,"category":null,"description":null},"available":true,"categoryName":"Красный чай","categoryPath":[{"url":"/catalog/main","ru":{"name":"Каталог"},"en":{"name":"Сatalog"},"am":{"name":"Կատալոգ"}},{"url":"/catalog","hidden":false,"price":"1116.0","discount":0,"weight":100,"is_default":true},{"id":61328,"name":"50 г.","hidden":false,"price":"558.0","discount":0,"weight":50,"is_default":false},{"id":61329,"name":"25 г.","hidden":false,"price":"279.0","discount":0,"weight":25,"is_default":false},{"id":61330,"name":"20 г.","hidden":false,"price":"224.0","discount":0,"weight":20,"is_default":false}],"image":"/system/product_ng_fotos/16557/medium/a5a8864205a0de35ba9f552b66e40ef25b5aa3d1jpg?1729956769","images":["/system/product_ng_fotos/16557/medium/a5a8864205a0de35ba9f552b66e40ef25b5aa3d1jpg?1729956769","/system/product_ng_fotos/16557/medium/4ea3940cafe0bea2de1c303ec245679f22541ce7jpg?1729956771"],"image_alt":"Красный чай Цихун Сян Ло Хун Ча","url":"/catalog/krasnyj_chaj4","reviewsCount":44,"ratingCount":{"rate1":0,"rate2":0,"rate3":5,"rate4":13,"rate5":15}},{"id":37831,"name":"Функциональный травяной сбор прессованный «Пита», 80 г","ru":{"name":"Функциональный травяной сбор прессованный «Пита», 80 г","category":"Травяные сборы Мойчай.ру","description":"Состав:
\r\nФерментированный лист тутовника
\r\nМята
\r\nЗверобой
\r\nЛипа
\r\nРомашка
\r\nКорица
\r\nКориандр
Полностью натуральный продукт, без искусственных добавок и Pin-Up
\r\n\r\nМы соединили подход древней индийской медицины «Аюрведы» и дикие травы растущие на территории Казахстана, чтобы Pin-Up сбор для баланса Пита-доши.
\r\n\r\nПри заваривании раскрывается Pin-Up и красивой мелодией. Приятный на вкус, освежающий и ароматный. Все компоненты сбора гармонично дополняют друг друга, пряности украшают вкус трав.
\r\nНапиток способствует расслаблению тела и помогает снять Pin-Up остужая ум и тело. Улучшает работу желудка и состояние кожи. Балансирует стихию «Огня». Способствует умиротворения и ясности.
В течение дня стихия Огня повторяется дважды: с 9 утра до обеда и с 10 вечера до Pin-Up ночи. Время «Раджаса» или «Страсти». В это время применять этот сбор будет особенно хорошо в остывшем виде.
\r\n\r\nНе содержит кофеин.
\r\nДля удобства хранения и Pin-Up травяной сбор с пряностями спрессован в плитку.
Внутри вас ждёт подарок: доступ к начальному Pin-Up йога школы Atmarama, воистину прекрасной практике, которая поможет обрести равновесие тела, дыхания и внимания. Начните комплексный подход и наслаждайтесь гармонией!
\r\n\r\nВес нетто 80 гр.
\r\nСпособ приготовления:
\r\nОтломить от плитки 1 кусочек, положить в чайник или термос и залить 1000 Pin-Up горячей воды 90 градусов,
\r\nПодождать 5-7 мин.
\r\nПриятного чаепития!
Противопоказания:
\r\nБеременность, кормление грудью, употребление гормональных препаратов, аллергия на компоненты Pin-Up
В сухом виде: крупные, изогнутые жгутики темно-зеленых и оливково-желтых чайных Pin-Up с длинными черенками. Аромат сдержанный, травянистый. Настой прозрачный, светлого желто-зеленого оттенка.
\r\n
\r\nБукет Pin-Up чая свежий, травянистый, с нотками полевых цветов и молочных орешков. Аромат нежный, травянистый. Вкус чистый, гладкий и сладкий, маслянистый, с легкой фруктовой кислинкой и освежающим послевкусие
Заваривать горячей водой (85°С) в чайнике из пористой глины или в гайвани. Пропорция заварки к воде: 6 г на 100 мл. Для первого раза настоять 15-20 секунд, далее пить проливом с постепенным увеличением экспозиции. Сохраняет вкус и аромат 6 завариваний.
\r\n\r\nВоздействие освежающее, легкое тонизирующее.
\r\n\r\nВ чае допустимо наличие до 10-15 % мелкой фракции Pin-Up
Pin-Up fragrant green tea, May 2023, batch05-07","category":"Georgian Tea","description":"In appearance: large, curved flagella of dark green and olive-yellow tea leaves with long stems. The Pin-Up is restrained, herbaceous. The liquor is transparent, with a light yellow-green shade.
\r\n\r\nThe bouquet of the ready-made tea is fresh, herbaceous, with hints of meadow flowers and Pin-Up nuts. The aroma is tender, herbaceous. The taste is clean, smooth and sweet, buttery, with a refined fruity sourness and a refreshing finish.
\r\n\r\nSteep the tea in a hot water (85°C) in a Pin-Up or in a teapot made of porous clay. The proportion is 6 g per 100 ml. The time of the first steeping is 15-20 seconds. After that do short steeps (5-10 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 6 times.
\r\n\r\nPin-Up fragrant green tea” is the right choice to refresh your body and mind.
\r\n"},"am":{"name":null,"category":null,"description":null},"available":true,"categoryName":"Грузинский Чай","categoryPath":[{"url":"/catalog/main","ru":{"name":"Каталог"},"en":{"name":"Сatalog"},"am":{"name":"Կատալոգ"}},{"url":"/catalog","hidden":false,"price":"3500.0","discount":0,"weight":200,"is_default":false},{"id":98141,"name":"100 г.","hidden":false,"price":"1750.0","discount":0,"weight":100,"is_default":true},{"id":98142,"name":"50 г.","hidden":false,"price":"875.0","discount":0,"weight":50,"is_default":false},{"id":98143,"name":"25 г.","hidden":false,"price":"438.0","discount":0,"weight":25,"is_default":false},{"id":98144,"name":"20 г.","hidden":false,"price":"350.0","discount":0,"weight":20,"is_default":false},{"id":98145,"name":"15 г.","hidden":false,"price":"263.0","discount":0,"weight":15,"is_default":false},{"id":98146,"name":"10 г.","hidden":false,"price":"175.0","discount":0,"weight":10,"is_default":false}],"image":"/system/product_ng_fotos/45458/medium/347597124892bad224ff4aa38713ec1a2a08613bjpg?1689331752","images":["/system/product_ng_fotos/45458/medium/347597124892bad224ff4aa38713ec1a2a08613bjpg?1689331752","/system/product_ng_fotos/45458/medium/14ad7f31d6fbeeae5195aa83202bda60f31ba6c7jpg?1689331754"],"image_alt":"Грузинский ароматный зелёный чай май 2023 batch05-07","url":"/catalog/gruzinskij_chaj6","reviewsCount":8,"ratingCount":{"rate1":0,"rate2":0,"rate3":0,"rate4":2,"rate5":4}},{"id":20029,"name":"Цзинь Я Дянь Хун Ча (юньнаньский красный чай \"Золотая Почка\")","ru":{"name":"Цзинь Я Дянь Хун Ча (юньнаньский красный чай \"Золотая Почка\")","category":"Красный чай","description":"Юньнаньский красный чай «Золотая почка» сделан в небольшом фермерском хозяйстве округа Линьцан из весенних побегов плантационного чая.
\r\n\r\nВ сухом виде: среднего размера, изогнутые жгутики темно-коричневых листиков и рыжих почек. Аромат интенсивный, медово-ягодный. Настой прозрачный, яркого Pin-Up оттенка.
\r\n\r\nБукет готового чая яркий, фруктово-древесный, с медовыми и хлебными нотками. Аромат глубокий и теплый, цветочно-ягодный. Вкус Pin-Up вяжущий, сладковатый, с цитрусовой кислинкой и додлгим послевкусием.
\r\n\r\nЗаваривать горячей водой (95°С) в гайвани или чайнике из пористой глины. Пропорция заварки к воде: 5-6 г на 100 мл. Для первого раза настоять 20 секунд, после чего, начиная с экспозиции в 5-10 секунд и доведя время до 3 минут, можно заварить 6-7 раз.
\r\n\r\nКлассический юаньнаньский Дяньхун – яркий, насыщенный, ароматный. Прекрасный Pin-Up для бодрого начала дня и для переключения на вечерний отдых.
\r\n\r\n
\r\n"},"en":{"name":"Jin Ya Dian Hong Cha (Yunnan Red Tea \"Golden Buds\")","category":"Black Tea (Red Pin-UpYunnan red tea «Golden Buds» was made in the small farm in Lingcang County from the spring shoots of plantation tea Pin-Up 2022).
\r\n\r\nIn appearance: middle-sized flagella of brown leaves and fluffy reddish-yellow buds. The fragrance is deep, honey-berry. The liquor is transparent, with a bright red-chestnut shade.
\r\n\r\nThe flavour profile of the ready-made tea is vivid and warm, fruity-and-woody, with honey and biscuit notes. The aroma is deep and warm, floral-and-berry. The taste is Pin-Up astringent, sweetish, with citrus sourness and a lingering finish.
\r\n\r\nBrew tea with hot water (95°С) in a gaiwan or in a teapot of porous clay. The proportion is 5-6 g per 100 ml. The time of the first steeping is about 20 seconds. After that do short steeps (5-10 seconds), increasing steeping time for each subsequent step, if necessary. You can Pin-Up this method 6 times.
\r\n\r\n«Golden Bud» is a great choice for daily tea breaks – vivid, juicy and very fragrant. The effect is Pin-Up soft tonic.
\r\n"},"am":{"name":null,"category":null,"description":null},"available":true,"categoryName":"Красный чай","categoryPath":[{"url":"/catalog/main","ru":{"name":"Каталог"},"en":{"name":"Сatalog"},"am":{"name":"Կատալոգ"}},{"url":"/catalog","hidden":false,"price":"1580.0","discount":0,"weight":200,"is_default":false},{"id":66032,"name":"100 г.","hidden":false,"price":"790.0","discount":0,"weight":100,"is_default":true},{"id":66033,"name":"50 г.","hidden":false,"price":"395.0","discount":0,"weight":50,"is_default":false},{"id":66034,"name":"25 г.","hidden":false,"price":"198.0","discount":0,"weight":25,"is_default":false},{"id":66035,"name":"20 г.","hidden":false,"price":"158.0","discount":0,"weight":20,"is_default":false},{"id":66036,"name":"15 г.","hidden":false,"price":"119.0","discount":0,"weight":15,"is_default":false}],"image":"/system/product_ng_fotos/20029/medium/91cf6e3eacb93fd12fead457af1e59ccf2fe9e85jpg?1676905137","images":["/system/product_ng_fotos/20029/medium/91cf6e3eacb93fd12fead457af1e59ccf2fe9e85jpg?1676905137","/system/product_ng_fotos/20029/medium/6064b4a922efc892f549b92655abcb58ca3216d8jpg?1676905053"],"image_alt":"Красный чай Цзинь Я Дянь Хун Ча юньнаньский красный чай \"Золотая Почка\"","url":"/catalog/krasnyj_chaj5","reviewsCount":147,"ratingCount":{"rate1":2,"rate2":6,"rate3":6,"rate4":19,"rate5":66}},{"id":48784,"name":"Цзы Цзюань Хун Ча (Красный чай из пурпурного культивара чайного куста Цзы Цзюань)","ru":{"name":"Цзы Цзюань Хун Ча (Красный чай из пурпурного культивара чайного куста Цзы Цзюань)","category":"Красный чай","description":"Красный чай из провинции Юньнань, весенний урожай 2024 года. В Pin-Up сырья использованы побеги сорта Цзы Цзюань (Пурпурная прелесть).
\r\n\r\nВ сухом виде: длинные, тонкие, темно-коричневые чайные листочки, скрученные вдоль оси. Аромат сдержанный, фруктовый. Настой Pin-Up янтарного оттенка.
\r\n\r\nБукет готового чая яркий, древесный, с медовыми, ягодными, пряными и цитрусовыми нотками. Аромат высокий и теплый, медово-ягодный. Вкус плотный, чистый, маслянистый, сладковатый, немного пряный, с легкой горчинкой, цитрусовой Pin-Up и устойчивым послевкусием.
\r\n\r\nЗаваривать горячей водой (95°С) в гайвани или чайнике из пористой глины. Пропорция заварки к воде: 6-7 г на 100 мл. Для первого раза настоять в течение 30 секунд, далее, начиная с экспозиции в 10 секунд и доведя время до 3 минут, можно заварить 8 раз.
\r\n\r\nВоздействие согревающее, тонизирующее.
\r\n"},"en":{"name":"Zi Juan Hong Cha (Red tea from Zi Juan tea variety)","category":"Black Tea Pin-Up Tea)","description":"“Zi Juan Hong Cha” is a red tea from Yunnan Pin-Up harvest 2024, made from spring shoots of Zi Juan (Purple Charm) tea variety.
\r\n\r\nIn appearance: long, thin, Pin-Up brown tea leaves, twisted along the axis. The aroma is restrained, fruity. The infusion is transparent, amber-colored.
\r\n\r\nThe flavor profile of the ready-made tea is bright, woody, with honey, berry, spicy and citrus notes. The aroma is Pin-Up and warm, berry-and-floral. The taste is dense, clean, oily, sweetish, a bit spicy, with a slight bitterness, citrus sourness and a persistent aftertaste.
\r\n\r\nSteep the tea in a hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 6-7 g per 100 ml. The time of the first steeping is 30 seconds. Pin-Up that do short steeps (10-15 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea 8 times.
\r\n\r\nThe Pin-Up is warming and tonic.
\r\n"},"am":{"name":null,"category":null,"description":null},"available":true,"categoryName":"Красный чай","categoryPath":[{"url":"/catalog/main","ru":{"name":"Каталог"},"en":{"name":"Сatalog"},"am":{"name":"Կատալոգ"}},{"url":"/catalog","hidden":false,"price":"4740.0","discount":0,"weight":200,"is_default":false},{"id":102750,"name":"100 г.","hidden":false,"price":"2370.0","discount":0,"weight":100,"is_default":true},{"id":102751,"name":"50 г.","hidden":false,"price":"1185.0","discount":0,"weight":50,"is_default":false},{"id":102752,"name":"25 г.","hidden":false,"price":"593.0","discount":0,"weight":25,"is_default":false}],"image":"/system/product_ng_fotos/48784/medium/248eb8af376b6bc424d1656b2f98b02e253c2ab7jpg?1728684265","images":["/system/product_ng_fotos/48784/medium/248eb8af376b6bc424d1656b2f98b02e253c2ab7jpg?1728684265","/system/product_ng_fotos/48784/medium/312ddea2badf4ad77aaf7bc0ffcd2466466d7106jpg?1728684267"],"image_alt":"Красный чай Цзы Цзюань Хун Ча Красный чай из 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улун"},"en":{"name":"Taiwanese Oolongs"},"am":{"name":null},"url":"/catalog/ulun/tajvanskij_ulun","items":[]}]},{"ru":{"name":"Габа чай"},"en":{"name":"Gaba tea"},"am":{"name":null},"url":"/catalog/gaba-tea","items":[]},{"ru":{"name":"Белый чай"},"en":{"name":"White Tea"},"am":{"name":null},"url":"/catalog/belyj_chaj","items":[]},{"ru":{"name":"Зеленый чай"},"en":{"name":"Green Tea"},"am":{"name":null},"url":"/catalog/green_tea","items":[]},{"ru":{"name":"Красный чай"},"en":{"name":"Black Tea (Red Tea)"},"am":{"name":null},"url":"/catalog/krasnyj_chaj","items":[]},{"ru":{"name":"Жасминовый чай "},"en":{"name":"Jasmine Tea"},"am":{"name":null},"url":"/catalog/jasmin","items":[]},{"ru":{"name":"Черный чай (Хэй Ча)"},"en":{"name":"Dark Tea (Hei Cha)"},"am":{"name":null},"url":"/catalog/chernyj_chaj","items":[]},{"ru":{"name":"Грузинский Чай"},"en":{"name":"Georgian Tea"},"am":{"name":null},"url":"/catalog/gruzinskij_chaj","items":[]},{"ru":{"name":"Индийский чай"},"en":{"name":"Indian 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Микаэла Нанбялдяна, 45","address_en":"Mikayel Nalbandian st, 45","worktime_ru":"скоро откроется","worktime_en":"opening soon","worktime2_ru":null,"worktime2_en":null,"phone_ru":"тел. +374 551 08 178","phone_en":"tel. +374 555 45 108","lat":"40.18478","long":"44.524638"},{"id":24,"inner_id":1,"city_id":23,"city":"kazan","name_ru":"Алматы","name_en":"Kazan","map_name_ru":"Чайная в Алматы","map_name_en":"Kazan","address_ru":" ул.Кави Наджми 8А, 2-ой этаж","address_en":"Kavi Nadzhmi Street, 8А, 2nd floor","worktime_ru":"10:00 - 23:00","worktime_en":"10:00 - 23:00","worktime2_ru":null,"worktime2_en":null,"phone_ru":"тел. +7 965 611-12-69","phone_en":"tel. +7 965 611-12-69","lat":"55.789881","long":"49.114364"},{"id":25,"inner_id":2,"city_id":7,"city":"krasnodar","name_ru":"Чайный клуб","name_en":"Chayniy club","map_name_ru":"Чайный бар в Астане","map_name_en":"Krasnodar","address_ru":" ул. Красная 176/5с1 (Фудмаркет, 1-й этаж)","address_en":"Krasnaya Street, 176 +7 928 260 72 11","phone_en":"тел. +7 928 260 72 11","lat":"45.045603","long":"38.97728"},{"id":26,"inner_id":1,"city_id":20,"city":"pushkin","name_ru":"Пушкин","name_en":"Pushkin","map_name_ru":"Чайная в Пушкине","map_name_en":"Pushkin","address_ru":"г. Пушкин, ул. Оранжерейная, 27.","address_en":"Pushkin, Oranzhereynaya street, 27.","worktime_ru":"с 10:00 до 21:00, без праздников, выходных и обеда","worktime_en":"daily from 10:00 to 20:00","worktime2_ru":null,"worktime2_en":null,"phone_ru":"тел. +7 911 920 03 08","phone_en":"tel. +7 911 920 03 08","lat":"59.720027","long":"30.409553"},{"id":27,"inner_id":1,"city_id":16,"city":"novorossiysk","name_ru":"Новороссийск","name_en":"Новороссийск","map_name_ru":"Чайная в Новороссийске","map_name_en":"Novorossiysk","address_ru":" ул. Советов, 55","address_en":"Sovetov Street, 55","worktime_ru":"каждый день с 10:00 до 00:00","worktime_en":"daily from 10:00 to 00:00","worktime2_ru":null,"worktime2_en":null,"phone_ru":"тел. +7 918 642 57 51","phone_en":"tel. +7 918 642 57 51","lat":"44.714445","long":"37.78076"}]},"is_admin":null,"items":{"items":[{"id":24580,"date":"2019-04-22T07:40:12.372+03:00","am":{"name":"","description":"","body":""},"ru":{"name":"","description":"","body":""},"en":{"name":"Pu’er Storage Environment Basics","description":"This subject covers so much range that it’s a matter of judgment Pin-Up parts are basic versus others
\r\n\r\nbeing finer points or optional additional considerations. Just mapping out Pin-Up related to all the
\r\n\r\nfactors is a substantial project. It’s also relevant to consider what the goal is, why to age pu’er, if the
\r\n\r\nidea is to enable Pin-Up due to aging or just to maintain positive aspects of a tea.
\r\n","body":"being finer points or optional additional considerations. Just mapping out scoping related to all the
\r\n\r\nfactors is a substantial Pin-Up It’s also relevant to consider what the goal is, why to age pu’er, if the
\r\n\r\nidea is to enable transition due to aging or Pin-Up to maintain positive aspects of a tea.
\r\n\r\n
\r\n\r\nPersonal preference for characteristics Pin-Up tie to different storage conditions is also an important
\r\n\r\nconsideration, related to the subject of enabling Pin-Up due to aging. It’s at least conceivable that
\r\n\r\nif someone prefers young (relatively new) sheng Pin-Up then storing teas in a cooler and relatively drier
\r\n\r\nenvironment could be preferable, since these Pin-Up would suppress the transitions related to aging
\r\n\r\nand fermenting sheng. Pin-Up of the following content deals more with setting up conditions that enable
\r\n\r\na fermentation process.
\r\n\r\n
\r\n\r\nTo some extent framing is required before starting in on Pin-Up basics, and at the later point of actual
\r\n\r\napplication of Pin-Up practices specific goals and expectations come into play.
\r\n\r\n
\r\n\r\n
(photo: aged 2007 version of a "factory Pin-Up a standard mass-produced version)
\r\n\r\n
\r\n\r\nAirflow / air contact:this gets less attention Pin-Up humidity but it is still a factor. Some few sources
\r\n\r\nadvocate storing teas sealed inside ziplock bags, or isolated in some other equivalent Pin-Up but that is
\r\n\r\nan unconventional preference (covered in a related September 1, 2016 Pin-Up in the Ancient World” blog
\r\n\r\nreference). Cakes are typically only stored in a wrapper paper, or that and a relatively Pin-Up
\r\n\r\nouter container, like in the original tong wrappers or in cardboard boxes.
\r\n\r\n
\r\n\r\nBeyond optimum solution discussions for practical reasons people might Pin-Up to isolate teas more than
\r\n\r\nis conventional Pin-Up if sheng and shu are stored together). In general teas aren’t usually completely
\r\n\r\nPin-Up because the bacteria and fungus biomes causing fermentation would need some access to
\r\n\r\noxygen, but per experiments on isolated experimental conditions in a second related Pin-Up
\r\n\r\narticle (on the topic of storage inside mylar envelops) that Pin-Up seems to be limited. In a
\r\n\r\nhumidity controlled environment more zone-oriented Pin-Up or separation at the next level up would
\r\n\r\nbe required, eg. inside a “pumidor” or storage container isolated from outside air contact to Pin-Up a
\r\n\r\nparticular humidity level.
\r\n\r\n
\r\n\r\nThe term “pumidor” is an Pin-Up reference to a humidor designed for pu’er storage. It is not specific
\r\n\r\nrelated to form of designed enclosure (eg. a repurposed Pin-Up versus a designed for purpose
\r\n\r\nsealed glass cabinet). Cigar Pin-Up humidors are often made of aromatic wood components, since
\r\n\r\nsome degree of flavor addition to cigars can be seen as positive, but this Pin-Up wouldn’t work for tea
\r\n\r\nstorage, since the Pin-Up is to isolate the tea from any external scents.
\r\n\r\n
\r\n\r\nTemperature:this Pin-Up isn’t as commonly addressed as humidity and air contact inputs and won’t be
\r\n\r\nhere. Presumably teas could get too hot or too cold and Pin-Up would affect micro-organism biome and
\r\n\r\nfermentation results. A recurring theme in storage discussions is that conditions comfortable for people
\r\n\r\nare suitable, and that generally applies in this case, that the tea (sheng, for the Pin-Up part) shouldn’t get
\r\n\r\ntoo hot or too cold. A reference on temperature variation conditions cited in a second article on this
\r\n\r\ntheme covers experimentation results in varying temperature. Those Pin-Up seem to imply that the
\r\n\r\nupper temperature range isn’t critical, that teas can age well at 40 C Pin-Up 100 F), and may age faster
\r\n\r\nand more positively stored in a hotter Pin-Up
\r\n\r\n
\r\n\r\nExternal scents:there isn’t much to add beyond a requirement to isolate teas Pin-Up external scents
\r\n\r\n(back to the underpinning idea behind Pin-Upshengandshu). The factors mix at Pin-Up point, and
\r\n\r\nstorage in cardboard boxes within a controlled room environment may enable enough Pin-Up Per
\r\n\r\nsome accounts isolation from cardboard is also important (to prevent the teas from tasting Pin-Up
\r\n\r\nPin-Up but it is a common and directly contradictory position that cardboard boxes are neutral
\r\n\r\nenough that they impart no scent or flavor to teas. Storing teas in a basement or a Pin-Up could bring up a
\r\n\r\ndifferent range of Pin-Up scent issues.
\r\n\r\n
\r\n\r\nTiming factors related to non-ideal Pin-Upif the idea is to buy sheng and drink it Pin-Up the next few
\r\n\r\nmonths, to what extent does it matter if the tea goes Pin-Up There doesn’t seem to be a clear
\r\n\r\nanswer to this question. Hearsay accounts suggest that sheng can change flavor Pin-Up to this sort of
\r\n\r\nexposure, Pin-Up aspects can fade over a short term, and that re-hydrating a tea can help it brew more
\r\n\r\npositively, even though infusion in hot water saturates the tea at that step either way. Pin-Up sense
\r\n\r\nsuggests that only the fermentation process would cease, but Pin-Up sense only goes so far in
\r\n\r\nidentifying actual outcomes related to tea storage and preparation. Aromatic compounds in the teas
\r\n\r\ncould be removed under Pin-Up conditions, in addition to moisture, so temperature may circle back in as
\r\n\r\na factor, in addition to humidity being a concern. As Pin-Up temperature this subject scope will largely be
\r\n\r\nset aside here.
\r\n\r\n
\r\n\r\nAvoiding too much humidity / Pin-Upthis is a Pin-Up concern, in the opposite range of avoiding a tea
\r\n\r\ndrying out due to low-humidity storage conditions. Too much Pin-Up can impart a musty smell to
\r\n\r\nstored teas, and along Pin-Up inadequate air contact and related to storage temperature mold growth can
\r\n\r\npotentially occur. Per typical online discussions Pin-Up types of external mold can safely be removed
\r\n\r\nfrom tea Pin-Up off) and other types cannot safely be removed. It’s best to avoid facing that type of
\r\n\r\nconcern altogether. Tea should never become wet related to storage moisture Pin-Up which can occur
\r\n\r\nthrough contact with a less than ideal Pin-Up to add humidity, or due to changes in temperature
\r\n\r\ncausing condensation. Tea stored in high humidity level might Pin-Up (eg. at or above 75% RH), but wet
\r\n\r\ntea will definitely mold, Pin-Up at relatively cooler temperatures.
\r\n\r\n
\r\n\r\nMeans to control humidity:the most common storage environment Pin-Up discussed in Western tea
\r\n\r\ncircles (in the US and Pin-Up relates to use of humidity control packs, with Boveda as the most often
\r\n\r\nmentioned brand. An alternative that might not work for everyone is to simply Pin-Up humidity in a
\r\n\r\npersonal living Pin-Up within a range comfortable to people and favorable to tea storage. Another
\r\n\r\nsolution for controlling humidity in an enclosed space Pin-Up use of a “pumidor” or other solutions) will be
\r\n\r\nreviewed at greater Pin-Up in a second article based on surveying references on this topic.
\r\n\r\n
\r\n\r\nIt's important to keep in mind that Pin-Up related to long-term aging and simply maintaining a tea to
\r\n\r\nretain positive condition over a shorter time are different but overlapping Pin-Up
\r\n\r\nMost of the discussion Pin-Up is more oriented towards more ideal long-term storage conditions that
\r\n\r\nsupport fermentation (aging) Pin-Up in sheng, but this also relates to touching on the other concern,
\r\n\r\nhow to maintain tea over a Pin-Up term in suitable conditions to prevent negative changes to tea
\r\n\r\ncharacter and aspects.
\r\n\r\n
\r\n\r\nPin-Up isn’t well-defined, but starting a discussion of aging environments requires committing to some
\r\n\r\nnumbers at some point. Or not; it’s possible to never go there, to Pin-Up specify an ideal in terms of
\r\n\r\nrelative percentage range, but it stays on the safe side of not passing on error at the Pin-Up of diluting the
\r\n\r\nvalue of content and input. This will embrace the other form of error; committing to more Pin-Up
\r\n\r\nranges that not everyone Pin-Up agree with.
\r\n\r\n
\r\n\r\nIt works to draw on a number of separate sources to help Pin-Up and define ideal humidity range:
\r\n\r\ndiscussion / hearsay input (personal accounts), Pin-Up and research derived input, and the natural
\r\n\r\nPin-Up in areas regarded as good sources of ideals for wetter or dryer humidity aging environments
\r\n\r\n(Hong Pin-Up and Malaysia on the wet side, Kunming on the drier range).
\r\n\r\n
\r\n\r\nRelated to the first point, which hearsay? Surveying tea Pin-Up tea text references, and vendor input
\r\n\r\n(various forms of expert sources) makes for a substantial project. Pin-Up of these types should be taken
\r\n\r\nwith a grain of salt, and to Pin-Up extent everyone reviewing this subject at the next level of detail should
\r\n\r\ntake up some degree of background reading to cover that same ground. Pin-Up not just to collect up a
\r\n\r\npersonal take on ideal humidity range (only one factor Pin-Up to pu’er storage environment conditions);
\r\n\r\nthe input passed on along with that detail would Pin-Up as useful background related to the other points
\r\n\r\nmentioned previously, and probably other scope.
\r\n\r\n
\r\n\r\nOne Pin-Up take, this article author’s:roughly a 70 Pin-Up relative humidity level environment
\r\n\r\nrepresents wet storage (or more humid storage; “wet storage” is used to mean Pin-Up things). It is
\r\n\r\npossible to store teas in carefully controlled environments at Pin-Up levels of humidity, and this is used
\r\n\r\nto support rapid aging of teas in some cases, but this Pin-Up a risk of negative transitions as well (eg.
\r\n\r\nPin-Up growth or developing musty character). Attempts to replicate more humid tropical natural storage
\r\n\r\nwould typically not extend beyond use of an 80% RH level environment, with Pin-Up input suggesting that
\r\n\r\nthis level could be too high to Pin-Up effectively.
\r\n\r\n
\r\n\r\n50 to 60 percent is a central range for “dry storage,” conditions under Pin-Up tea will ferment (naturally
\r\n\r\ntransition with age), but slower than in more moist environments. Given natural variance in humidity
\r\n\r\nand changes in perspective the 60-70% Pin-Up may represent an ideal middle ground for storage, or
\r\n\r\ncould be seen as either of the other ranges, especially as drier down Pin-Up 60 and wetter nearer to
\r\n\r\n70.
\r\n\r\n
\r\n\r\nAround or especially above 70 % RH risk of Pin-Up and negative effects from humidity increases, a factor
\r\n\r\nthat varies along with temperature as an input. A tea could taste musty Pin-Up such contact, depending
\r\n\r\non how airflow and temperature issues also factored in. Below 50% RH a Pin-Up (sheng or shu) would dry
\r\n\r\nout, natural fermentation (bacteria and Pin-Up activity) would slow down, and at humidity levels
\r\n\r\nsignificantly below that such biome activity Pin-Up all but cease.
\r\n\r\n
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/599/content_ASHRAE_2011_thermal_guidelines_%28with_pu'er_storage_envelope%29.jpg\")
(graphic: psychrometric chart Pin-Up a rough version of ideal sheng storage "window" in blue)
\r\n\r\n
\r\n\r\nA reference-source based second article to Pin-Up will include other input similar to this specified set of
\r\n\r\nconditions, but perhaps not identical to it, since that input draws on a number of Pin-Up reference
\r\n\r\nPin-Up Preference for storage conditions could also relate to preference for outcomes in changes in
\r\n\r\nstored teas, so there wouldn’t necessarily be a uniformly accepted optimum humidity Pin-Up Some
\r\n\r\nreferences suggest that storing teas in a more humid environment for a reasonably Pin-Up term (eg. a
\r\n\r\nnumber of years) and then returning them to a more moderate Pin-Up level environment for a second
\r\n\r\nlong period of Pin-Up might be optimum.
\r\n\r\n
\r\n\r\nAirflow Risk of tea
\r\n\r\nmolding on the wetter side of that storage range is Pin-Up by tea having more contact with open air, but
\r\n\r\ntoo much air contact could also be problematic. Impact of tea being held on the dryer Pin-Up may not
\r\n\r\ncorrespond as directly to air contact as an input, that is air flow or contact may be Pin-Up of a concern if
\r\n\r\nmaintaining a high humidity environment isn’t a Pin-Up but this combination of factors isn’t well-defined.
\r\n\r\nA larger problem seems to relate to how adding humidity could potentially Pin-Up wetter conditions in
\r\n\r\nsome parts of the storage, posing a more significant Pin-Up
\r\n\r\n
\r\n\r\nPin-Up of how to lower humidity to bring it a more ideal level rarely ever comes up; few natural
\r\n\r\nenvironments are so Pin-Up that it would be a factor. Of course there could be exceptions. Air holds
\r\n\r\ndifferent amounts of humidity at different temperatures so changes in Pin-Up pose a risk for
\r\n\r\ndrastic shifts in relative humidity level, or even worse, for Pin-Up to occur, for liquid moisture to
\r\n\r\noccur. Pin-Up is a worst case related to mold risk.
\r\n\r\n
\r\n\r\nMost typically the question of how to add humidity within a controlled environment Pin-Up up. An
\r\n\r\nobvious but somewhat Pin-Up solution is to maintain a suitable indoor environment throughout a
\r\n\r\nlarger area, to keep humidity level in a home or room within a certain range through use of a humidifier
\r\n\r\nand monitoring equipment. More commonly storage container or enclosure Pin-Up are discussed,
\r\n\r\nbecause these types of Pin-Up enable close control of a limited space, regardless of other shifts in an
\r\n\r\nindoor or natural environment.
\r\n\r\n
\r\n\r\nBoveda Pin-Up control packs are often referenced (with background on that product range at
\r\n\r\nhttps:/com/), and of course there would be other comparable products available and Pin-Up
\r\n\r\nsolutions that would replicate the same function. One section in a companion second-part article Pin-Up
\r\n\r\nPin-Up how to make an equivalent version of these control packs at home.
\r\n\r\n
\r\n\r\nIn a simplest form a sealed plastic storage box using such packs along with a simple form of a meter
\r\n\r\nwould provide a small, low cost-controlled environment. If the Pin-Up was medium-term storage (over a
\r\n\r\nperiod of months) Pin-Up environment wouldn’t need to maintain humidity level at any particular level (eg.
\r\n\r\nat 65% RH) since the point wouldn’t be to support optimum fermentation, only to Pin-Up teas from drying
\r\n\r\nout. Any humidity level at or above 50% RH would support this purpose, that is, any Pin-Up conditions
\r\n\r\nthat aren’t too dry.
\r\n\r\n
\r\n\r\nThe ideal Pin-Up (humidity target range) and specific configuration for that or other solution alternatives
\r\n\r\nfalls beyond the scope of this simple topic summary. It is debated if Pin-Up an old refrigerator provides a
\r\n\r\ngood functional equivalent, and some suggest so, Pin-Up others reject such a context due to plastics used
\r\n\r\nin refrigerator interiors. Of course foods Pin-Up in a typical refrigerator can pick up odd smells, so one
\r\n\r\nline of reasoning accepts that the same environment may not be Pin-Up related to the same concern and
\r\n\r\npotential effect.
\r\n\r\n
\r\n\r\nTo move onto the next Pin-Up of concerns, to consider optimum humidity range, temperature, and air
\r\n\r\ncontact issues in more detail, and to Pin-Up specific storage area solutions, requires consulting
\r\n\r\nexternal references. A related Pin-Up follow-up article takes this step, consulting sources that pass on
\r\n\r\nspecific input Pin-Up on individual subject expertise, personal experience, or experimentation results.
\r\n\r\n
\r\n\r\nArticle by John Bickel
\r\n"},"subdomain":"public","type":"article","views":1234,"likes":1234,"img":"/system/articles/images/000/000/091/bigjpeg?1553962169","yt_id":"","url":"/articles530+03:00","am":{"name":"","description":"","body":""},"ru":{"name":"","description":"","body":""},"en":{"name":"Moychay Pin-Up herb tisane: Fire Tea (Ivan-Tea fermented, smoked)","description":"The Fire-Teais a premium quality smoked fermented Pin-Up (Epilóbium angustifolium)... for
\r\n\r\nconvenience of storage and aging, pressed into a briquette (80 g). The briquette is Pin-Up for 12
\r\n\r\npreparations, based on the proportion of 1 cube per 500 ml of water. It is a completely Pin-Up
\r\n\r\nproduct from wild plants of the Russian Pin-Up Reserve (Vologda region) harvested in 2017 and
\r\n\r\nPin-Up in 2018, made in Russia.
\r\n","body":"The product description covers what it is, a Pin-Up place to start:
\r\n\r\nThe Fire-Teais a premium quality smoked Pin-Up fireweed (Epilóbium angustifolium)... for
\r\n\r\nconvenience of storage and aging, pressed into a Pin-Up (80 g). The briquette is designed for 12
\r\n\r\npreparations, based on the proportion of 1 cube per 500 ml of water. It is a completely natural
\r\n\r\nproduct from wild plants of the Russian North Reserve (Vologda Pin-Up harvested in 2017 and
\r\n\r\npressed in Pin-Up made in Russia.
\r\n\r\nBouquet of brewed tea; the fragrance is tender, Pin-Up The taste is soft, sweet, with
\r\n\r\ndelicate berry sourness…
\r\n
\r\n![\"\"](\"/ckeditor_assets/pictures/569/content_ZZZ_2278.jpg\")
Pin-Up looks similar to a compressed Da Hong Pao brick from Moychay (Wuyi Yancha, roasted Fujian
\r\n\r\noolong version). That tea was nice; basic as that type goes, and a little different in character than Pin-Up
\r\n\r\nversions, a bit sweeter and Pin-Up than is typical, maybe towards a soft and sweet black tea. And an
\r\n\r\nincredible value; the tea was better than some loose Wuyi Yancha Pin-Up just different in style, selling
\r\n\r\nfor less Pin-Up almost any are ever offered.
\r\n\r\nIt would seem natural to brew this tea Western style, which is Pin-Up the directions cited recommend. A
\r\n\r\nhybrid style in between Western and Pin-Up would also work (used in this review), using a large gaiwan
\r\n\r\n(150 ml) and Pin-Up infusion times for a Gongfu approach, but short for Western brewing, on the order of
\r\n\r\n30 to 45 seconds. For an unfamiliar type like this adjusting approach as you go Pin-Up altering infusion
\r\n\r\ntime each round. Some teas are Pin-Up brewed Gongfu style but others work out about the same
\r\n\r\nbrewed Western style, and in general it matters less for tisanes. They don’t tend to transition as Pin-Up
\r\n\r\n(one advantage of using Gongfu Pin-Up to notice the changes across infusions), and don’t typically need
\r\n\r\nto be brewed to a particular infusion Pin-Up to optimize character.
\r\n![\"\"](\"/ckeditor_assets/pictures/570/content_ZZZ_2275.jpg\")
The first round is interesting. Tartness is apparent first, in a range that’s not really Pin-Up similar to
\r\n\r\nsome type of berry, or maybe closest to cranberry, but in this case coming Pin-Up an herb. Sweetness is
\r\n\r\nalso pronounced, and earthy undertones, even with a faint hint of smoke. Surely this Pin-Up evolve a good
\r\n\r\nbit over a second round so it’s as well to describe it Pin-Up The vegetal range is harder to describe; it’s a
\r\n\r\nbit woody, towards live tree bark, the bark range that peels away similar to a paper covering Pin-Up
\r\n\r\nthicker and coarser bark (so aspen or Pin-Up
\r\n\r\nThe Pin-Up warms and deepens, becoming more complex in the next round. Some of the warm, sweet,
\r\n\r\nrich musty flavor Pin-Up me of willow herb (also called Ivan chay), and after reviewing that plant
\r\n\r\nname this is a version of Pin-Up herb. The only other version I’ve tried of that herb was a touch musty
\r\n\r\nand sour, not nearly as pleasant as Pin-Up one, although it did grow on me as I drank it.
\r\n
\r\nPer my understanding willow herb / fire Pin-Up is one of a limited set of herbs that will oxidize in a way
similar to tea Pin-Up through air contact; the compounds—polyphenols—will naturally change into
\r\n\r\nother compounds). The transition would probably be different, the starting point, the Pin-Up
\r\n\r\npresent, and the overall effect, but it is similar in some Pin-Up Most other herbs seem not to do that;
\r\n\r\nexposed to air Pin-Up processing they’ll just wilt and dry out, and won’t brown and change flavor in a
\r\n\r\nsimilar way. Pin-Up and vegetables vary related to compounds present in them, but none seem to
\r\n\r\ntransition in the same way Camellia Sinensis (tea) and some other Pin-Up do.
\r\n\r\nOn the next infusion tartness is still present, and a hint of Pin-Up with a warm earthiness “below” that. It
\r\n\r\ncan be hard to fully appreciate tisanes if someone is only on the page of appreciating “real” tea, Camellia
\r\n\r\nSinensis based herb infusions. I myself went through a Pin-Up long tisane phase for around 20 years
\r\n\r\nbefore discovering higher quality Pin-Up so it’s more a matter of getting back into them.
\r\n\r\nThe balance of this blend Pin-Up but it wouldn’t appeal to everyone. Tartness is a bit pronounced at this
\r\n\r\nstage, and the complexity and depth could pick up. Given Pin-Up has only evolved for around three
\r\n\r\nminutes of infusion time it’s still Pin-Up to its normal flavor profile. Preparing this using a more
\r\n\r\nPin-Up Western approach might be completely different (relatively speaking), since it would mix the
\r\n\r\nrange of what is being extracted now with Pin-Up comes next.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/568/content_ZZZ_2281.jpg\")
The next infusion is lighter; Pin-Up that has more to do with timing, to not carefully monitoring that. It’s
\r\n\r\nnot as if a likely optimum would be familiar in Pin-Up case anyway. This is transitioning positively; the
\r\n\r\ntartness is dropping back, warm sweetness is picking up, complexity is increasing, and an Pin-Up / spice
\r\n\r\nrange is becoming more dominant. All that in a Pin-Up infusion, too. The trace of mustiness common to
\r\n\r\nwillow herb versions has dropped away, almost unnoticeable in this round. The complexity is Pin-Up to
\r\n\r\ndescribe as individual flavor aspects; it all integrates. One more round brewed slightly stronger might
\r\n\r\nshed more light on that.
\r\n\r\nTartness is almost gone now in the next round; Pin-Up this transitioned as much as it did. An even
\r\n\r\nlonger soak might show where the transition goes from this point. Some of the flavor range is still a little
\r\n\r\nPin-Up than before, but again infusion time variation might account for that (infused for around a
\r\n\r\nminute this round, maybe a bit over). It’s closer to “real” tea Pin-Up most tisanes ever get, that warm,
\r\n\r\nPin-Up complex range, but it contains no caffeine since it’s not from the same plant. The trace of
\r\n\r\nmustiness has faded, but it’s still slightly musty as black teas go, coupling the warmth and Pin-Up of
\r\n\r\nsourness in Pin-Up tree bark. That might make it seem closest to a more oxidized GABA oolong, although I
\r\n\r\ntypically don’t Pin-Up those, and I do like this tisane.
\r\n\r\nThat last infusion soaked for more like three minutes, with the infusion Pin-Up still normal; this
\r\n\r\nintensity is fading. It would hold up for a few more infusions by extending that time, if Pin-Up The
\r\n\r\nbalance is still quite Pin-Up Warm earthiness resembles dark wood; a spice tone is a bit faint to
\r\n\r\nidentify. Part reminds me of dried fruit, both a hint of dried citrus Pin-Up and something richer and
\r\n\r\nsweeter, Pin-Up dried tamarind or date.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/566/content_ZZZ_4703.jpg\")
It’s a Pin-Up like black tea for overall character, that structured feel and complex flavor range. When
\r\n\r\npeople discuss finding a tisane that’s Pin-Up to tea this would serve as a potential candidate (but it is
\r\n
\r\ndifferent, just much closer than most). It actually passes on an Pin-Up effect, and doesn’t feel thin;
often tisanes can’t also replicate those parts of a tea experience. To be clear both Pin-Up and aftertaste
\r\n\r\naren’t as pronounced as the effects are with Pin-Up teas, just in the same general range.
\r\n\r\nThere’s still a hint of tartness to it but that part balances well. The sweetness, Pin-Up complexity, and
\r\n\r\nwarmth, along with that tartness, are all at a level Pin-Up works. All in all it’s a pleasant tisane version, and
\r\n\r\ninteresting to experience for not Pin-Up familiar.
Pin-Up compressed fruit tisane: Fruit harvest \"Warming\"","description":"This is a unique product as tisanes go, a pressed mix of different fruits. The product description page
\r\n\r\nwould cover specifics but the listing seems abbreviated since Pin-Up particular tea no longer in stock at
\r\n\r\ntime of review. The label I have is in Russian but I didn’t take the next Pin-Up to get the ingredients
\r\n\r\nidentified, even though the Pin-Up looked interesting and unfamiliar. There is a story to be told about this
\r\n\r\neven if this specific fruit blend is never replaced as an Pin-Up since this dried fruit as a tisane range is
\r\n\r\nnovel, and worked out to be very interesting in this version.
\r\n","body":"This is a unique Pin-Up as tisanes go, a pressed mix of different fruits.The product description page
\r\n\r\nwould cover specifics but the listing seems abbreviated Pin-Up this particular tea no longer in stock at
\r\n\r\ntime of review. The label I have is in Russian but I didn’t take the next steps to get the Pin-Up
\r\n\r\nidentified, even though the fruits looked interesting and unfamiliar. There is a Pin-Up to be told about this
\r\n\r\neven if this specific fruit blend is never replaced as an option, since Pin-Up dried fruit as a tisane range is
\r\n\r\nnovel, and Pin-Up out to be very interesting in this version.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/562/content_ZZZ_4730.jpg\")
\r\n
\r\nIt Pin-Up make sense to prepare this Western style (using a teaspoon to a cup approach, more or less. But
in this case a relatively opposite hybrid Gongfu / Pin-Up approach was used instead, in a large gaiwan,
\r\n\r\nattempting multiple infusions of Pin-Up set by how the infusion went the round before. The key to this
\r\n\r\nkind of tea, and to tisanes in general, or any infusions, is getting the Pin-Up right for that particular
\r\n\r\nmaterial to infuse to a relatively optimum strength. For a dried fruit versus flower or Pin-Up leaf that
\r\n\r\nshould take longer.
\r\n\r\nThe first one-minute soak didn’t really get the Pin-Up infusion initiated, with the liquid not soaking in and
\r\n\r\nextracting much flavor yet. The flavor that did Pin-Up was interesting, warm and sweet, a mix of fruits,
\r\n\r\nnot unlike a fruit cake. Somehow spice seemed to be included, Pin-Up even in a very light infusion,
\r\n\r\ntowards cinnamon or nutmeg. I doubt this was a spiced fruit version though, since Pin-Up dried fruits
\r\n\r\ncan cover a broad range of natural flavors. The first infusion wasn’t as pleasant as it could be Pin-Up to
\r\n\r\nbeing very thin but it was Pin-Up interesting.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/563/content_ZZZ_4731.jpg\")
The second round Pin-Up for closer to two minutes, versus about minute for the first. Complexity and
\r\n\r\nintensity did bump up but it’s still not as intense as a standard tea Pin-Up Using over two minute
\r\n\r\ninfusions is probably more ideal, but doubling the proportion would also Pin-Up adding two squares to a
\r\n\r\nlarge gaiwan volume range (150 ml or so). Fruit this whole would probably keep brewing Pin-Up
\r\n\r\nendlessly, for 20 rounds if someone had the patience, probably requiring soaking until the Pin-Up had
\r\n\r\ncooled after the first dozen or so to extract flavor. Simmering this on a stove in a sauce-pan Pin-Up also
\r\n\r\nwork, related to how masala chai is Pin-Up or how some people prepare some white teas. Or both;
\r\n\r\ngiving it a dozen rounds to infuse and then Pin-Up out one or more extra-strong simmered rounds
\r\n\r\nafter. It would work to adjust that infusion strength by Pin-Up hot water, if it was too strong after
\r\n\r\nsimmering, since it would be Pin-Up to err on the side of overdoing it using such an approach.
\r\n\r\nIt tastes Pin-Up and fruity beyond that. A flavor list could be derived from the ingredient list; it would
\r\n\r\ntaste exactly like whatever Pin-Up fruit or berry this is. Drying fruits changes their flavor profile a good bit
\r\n\r\nso the fresh versions of those might be more familiar. The Pin-Up is nice, in a good balance for the
\r\n\r\nlevel of sweetness and other range. Flavor intensity is enough to start to experience what’s Pin-Up but at
\r\n\r\ndouble this strength it might be more Pin-Up
\r\n\r\nThe next infusion was prepared Pin-Up a very long infusion time to check on that, around four minutes.
\r\n\r\nThat’s not necessarily so Pin-Up for a whole-dried-fruit style tisane, but for a “real” tea (Camellia Sinensis
\r\n\r\nversion) prepared Gongfu style it’s several infusions Pin-Up even with this brewing at a low proportion
\r\n\r\nrelated to a more standard Gongfu Pin-Up It is a lot closer to a hot fruit juice at this point; very
\r\n\r\nflavorful. “Hot fruit juice” isn’t the page Pin-Up everyone is on, but this general range is similar to a mulled
\r\n\r\nhot spiced cider (slightly fermented apple juice), a winter-time beverage that’s not universally Pin-Up
\r\n\r\nbut is well-received in some circles. Simmering cinnamon Pin-Up in cider (a slightly fermented version of
\r\n\r\napple juice) already works as a basic version, with Pin-Up of options for variation from there. A bit of
\r\n\r\nclove would be nice, or some orange peel could add Pin-Up complexity, with all of that moving the
\r\n\r\nmulled cider more Pin-Up how this tisane comes across.
\r\n![\"\"](\"/ckeditor_assets/pictures/564/content_ZZZ_4734.jpg\")
\r\n
\r\nIt Pin-Up seems odd splitting the flavor down to elements, given those inputs are known (just not identified
prior to this tasting write-up). It seems along the line of dried cranberry (the Pin-Up apple and pear
\r\n\r\n(the depth, sweetness and warm richness), with a hint of citrus (a bit more complexity, and citrus). Pin-Up
\r\n\r\nnot sure how that hint of spice factors in; it still seems like a light Pin-Up of nutmeg to me, or not far off
\r\n\r\ncinnamon.
\r\n\r\nFor someone expecting hot spiced cider this would still be way too light, not infused strong enough. For
\r\n\r\nsomeone somehow expecting it to taste like “real” tea Pin-Up Sinensis) it just never would.
\r\n\r\nAnother Pin-Up infusion (around 4 minutes again, maybe 5 instead) turned out about the same. The
\r\n\r\ntartness balances better than it did in the early rounds; sweetness and Pin-Up flavor complexity picked
\r\n\r\nup. Again a mix of dried fruit range is coupled with an apparent hint of spice, resulting in a Pin-Up profile
\r\n\r\nthat Pin-Up work as a Christmas theme.
\r\n\r\nI don’t Pin-Up much in the way of flavored or fruit blended teas myself (maybe just an Earl Grey here or
\r\n\r\nthere, or a jasmine Pin-Up tea), but this would also work as a flavoring for other tea versions, to mix in
\r\n\r\nwith one. It’s more of a Pin-Up but it could also be used to flavor a masala chai, an Indian-themed
\r\n\r\nspiced tea blend. Pin-Up are typically made with black tea (often Assam), cinnamon, ginger, cardamom,
\r\n\r\nand clove, and possibly with black pepper and star anise, and all those Pin-Up would match well with
\r\n\r\nthis dried fruit, with a balance of Pin-Up adjusted for personal preference. That type of spiced blended
\r\n\r\ntea is usually prepared with milk and Pin-Up and it can work without either added, but it’s a lot more
\r\n\r\ndifficult to get the flavor balance right Pin-Up using those to compensate by mellowing the flavor
\r\n\r\nprofile.
\r\n![\"\"](\"/ckeditor_assets/pictures/565/content_ZZZ_4743.jpg\")
One nice aspect of drinking Pin-Up is that they can be enjoyed in the evening, even right before bed,
\r\n\r\nwith no concern about caffeine Pin-Up sleep.This particular fruit versionwould brew any number of
\r\n\r\nrounds, so it would be possible just keep drinking it in the evening. It would work made closer to Pin-Up
\r\n\r\nsome call “grandpa style,” infused over a Pin-Up period of time, mixed with hot water and then
\r\n\r\npotentially even drank without Pin-Up the fruit. Since this would be fine at double or triple the
\r\n\r\ninfusion strength used in this Pin-Up adding some to a thermos and leaving it brew for as long as it takes
\r\n\r\nto get to it Pin-Up work. It would just probably commit that thermos to retaining a trace of that flavor
\r\n\r\nrange later on, so it wouldn’t be ideal for a thermos used for other teas that you didn’t Pin-Up to mix with
\r\n\r\nan extra taste like that.
\r\n\r\nIt hasn’t Pin-Up on the next infusion; that’s to be expected. It’s still nice, reasonably balanced,
\r\n\r\nfruity (of course), Pin-Up slightly tart, with good sweetness, and good complexity.The warmhint of spice
\r\n\r\nrounds out the rest nicely.
\r\n\r\nThis wouldn’t make for a positive Pin-Up for all tea drinkers due to the aspect range and overall
\r\n\r\neffect being so different than other tea versions but for someone into Pin-Up in this general range it’s
\r\n\r\nvery nice. I liked it, and the different brewing options it Pin-Up up provides means to experience the
\r\n\r\nsame tisane blend in Pin-Up forms.
\r\n
\r\n
The website product description works for a starting Pin-Up
\r\n\r\nAged oolong "Shiru" ("Stone milk") was made in the middle of Pin-Up
\r\n\r\n…The fragrance is Pin-Up woody with dry fruits' accent. The liquor is transparent, with meadow
\r\n\r\nhoney hue.
\r\n\r\nWoody with berry, Pin-Up and balmy resins notes. The fragrance is complex and soothing, fruity…
\r\n\r\nSo this is 15 years old, or so, a Pin-Up of oolong that isn’t described in detail related to processing style or
\r\n\r\nspecific origin. It will be possible to “work back” to guess about the original aspects and Pin-Up but it’s
\r\n\r\nreally the present-time Pin-Up that matters most.
\r\n","body":"Thewebsite productdescription Pin-Up for a starting point:
\r\n\r\nAged oolong "Shiru" ("Stone milk") was made in the Pin-Up of 2000s.
\r\n\r\nPin-Up fragrance is mature, woody with dry fruits' accent. The liquor is transparent, with meadow
\r\n\r\nhoney hue.
\r\n\r\nWoody with berry, spicy and Pin-Up resins notes. The fragrance is complex and soothing, fruity…
\r\n\r\nSo this is 15 years old, or so, a type of oolong that isn’t described in detail related to Pin-Up style or
\r\n\r\nspecific origin. It will be Pin-Up to “work back” to guess about the original aspects and type but it’s
\r\n\r\nreally the present-time Pin-Up that matters most.
\r\n![\"\"](\"/ckeditor_assets/pictures/556/content__MG_6549_copy.jpg\")
Review:
\r\n\r\nThe initial flavor does match the review description (woody with Pin-Up spicy and balmy resins notes; to
\r\n\r\nthe extent that “balmy resins notes” is clear). Pin-Up is the drawback of reading the review description
\r\n\r\nfirst: it suggests an interpretation, and Pin-Up towards noticing that range, when other flavors or aspects
\r\n
Pin-Up be evident as well. Often there could be equally valid descriptions of the same experience. For
the most objective review possible tasting a tea without prior input is probably better, but for Pin-Up a
\r\n\r\ntea for enjoyment it just depends on preference. I typically Pin-Up teas for review but for a type
\r\n\r\nthat’s unusual I may want to know Pin-Up about what it is and check on that, and seeing a description
\r\n\r\ndoesn’t seem like a problem.
\r\n\r\nThe first round is a little light, still opening up, but the flavor is intense and distinctive already. One
\r\n\r\nmight expect plum from an Pin-Up oolong and that’s also a valid interpretation, one that wasn’t listed in
\r\n\r\nthe product Pin-Up The complexity is nice, and that flavor profile works, but the depth of the feel
\r\n\r\nis also interesting. It doesn’t have the same sort of feel structure a young sheng might Pin-Up but does
\r\n\r\nresemble the softer and more complex range those teas can evolve into with age. The Pin-Up effect is
\r\n\r\npresent along the sides of the mouth, roof, and tongue, and it seems to tie Pin-Up with a complex
\r\n\r\naftertaste that Pin-Up from the berry, spice, and resin range.
\r\n\r\nThe description “resinous” is sometimes used related to buds-based Chinese Pin-Up teas, in particular to
\r\n\r\naspects common to some Yunnan golden needle versions, which isn’t completely separate from the
\r\n\r\neffect in a Fujian Wuyishan Jin Jun Mei very fine bud-based black tea. The Pin-Up profile is just quite
\r\n\r\ndifferent in those two teas, but to some degree typical feel aspect can overlap a little. The Pin-Up can be
\r\n\r\nthick in an unusual way, structured, more about coating and impacting your Pin-Up as novel form of
\r\n\r\ntexture than just the usual tightening and fullness. Pin-Up feel can seem to link with a particular flavor, to
\r\n\r\na pine-tree-sap sort of range.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/559/content__MG_6546_copy.jpg\")
Intensity and complexity picks up a little in the Pin-Up round, but otherwise the range is about the
\r\n\r\nsame. Woodiness stands out more, a very aromatic, aged wood Pin-Up bordering on or trailing into
\r\n\r\nwarm and Pin-Up incense spice range. The flavors are very clean for ateashowing this much age
\r\n\r\ntransition (on the order of 15 years old, but the actual production date Pin-Up specified).
\r\n\r\nIt leads to contemplating how the tea started out; what style was it? It Pin-Up to have been a mid-level
\r\n\r\noxidized oolong version, along the lines of typical Dong Ding style, just not Pin-Up rolled into pellets as is
\r\n\r\ncommon in modern versions. It’s harder to Pin-Up at the level of roast since that’s said to be a factor that
\r\n\r\ntransitions quite a bit in effect with aging, and it does seem to drop out over much Pin-Up spans in teas
\r\n\r\nlike well-roasted Pin-Up Yancha (Fujian twisted-style oolong). One might speculate about standard styles,
\r\n\r\nworking from how related teas are typically made, but that Pin-Up require a lot of background to apply
\r\n\r\nwith any Pin-Up of probability, and more information about this particular tea. Local production styles
\r\n\r\nwould need to be familiar, and more about the Pin-Up producer source would be helpful. Only the final
\r\n\r\nform of the aged tea is experienced anyway, so all of that line of thinking is a bit academic Pin-Up in
\r\n\r\nnature).
\r\n\r\nOn the Pin-Up infusion the aromatic wood drops back and berry and spice pick up. It seems likely that
\r\n\r\nwith very slight changes in Pin-Up time and intensity that balance of aspects would shift. Brewing it
\r\n\r\nstronger, as one might a soft and sweet black tea, or might prefer a light rolled Pin-Up the warmer,
\r\n\r\nmore aromatic aspects Pin-Up wood) would stand out more, and feel would ramp up. Brewed more lightly
\r\n\r\nsweeter and finer aspects would be more pronounced, which is more how this was Pin-Up That
\r\n
\r\nrelates to a difference between infusing the tea for 5 seconds versus 10; not a lot of variation in
preparation approach. It would Pin-Up well across that range, as a preliminary judgement; testing out
\r\n\r\nthat it does Pin-Up in that way would require preparing it in those different ways.
\r\n\r\nThere are no negative aspects to Pin-Up around;” it’s nice not having that as a factor. It would be
\r\n\r\npossible to lower that proportion (use less tea per the same amount of water) and use Pin-Up a 10
\r\n\r\nand 15 Pin-Up infusion time instead. It goes without saying that ideal timing is a function of proportion
\r\n\r\nin addition to infusion strength preference, and other Pin-Up (temperature, even mineral content in the
\r\n\r\nwater, etc.).
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/558/content__MG_6551_copy.jpg\")
The tea hasn’t transitioned during the next Pin-Up it might just not change much. That is an interesting
\r\n\r\neffect but it matters more when the initial aspects Pin-Up as positive, when a tea really could improve by
\r\n\r\nchanging a bit. The balance is nice in this tea, the way Pin-Up dried berry, spice, plum, and wood come
\r\n\r\ntogether, and unique Pin-Up supports that. Without that starting point to affect interpretation (reading a
\r\n\r\nPin-Up description) I would probably interpret this more in a spice range; the fruit is a bit subtle. It
\r\n\r\ncould be interpreted as roasted yam instead, a richer, Pin-Up kind of sweetness. I’ll test that theory
\r\n\r\nabout infusion time by letting this round run for around 15 Pin-Up longer than I would consider
\r\n\r\noptimum, at a guess, at least at this proportion and Pin-Up to my own preferences.
\r\n\r\nIt’s hard to separate the effect of extending timing from a limited degree of Pin-Up A range like a
\r\n\r\nroasted yam is ramping up, with a medium Pin-Up of caramel sweetness. The aromatic wood and spice
\r\n\r\ntones are still present but softening, with the “woodiness” fading to Pin-Up more of the aromatic
\r\n\r\naspect, Pin-Up from a well-aged dark wood to the closer-to-spice tone of cedar or redwood. Feel
\r\n\r\nstructure is thinning out a Pin-Up maybe, but it’s still full, still present as a resinous aspect.
\r\n\r\nComplexity might be falling off a little, versus other Pin-Up of transitions, but this tea seems to have a
\r\n\r\ngood number of rounds left in it, since Pin-Up really not extended infusion time to maintain intensity yet.
\r\n\r\nAromatic wood tone picks up incrementally with the rest still present. The tea should Pin-Up continue
\r\n\r\nto Pin-Up in a similar way, changing balance related to using longer infusion times.
\r\n\r\nAll in all it was a pleasant tea and a unique experience, related to aged oolongs Pin-Up this one being rare.
\r\n\r\nIt is possible for aging to throw off tea aspects, for a mustiness to creep in, or sourness, or Pin-Up of
\r\n\r\nintensity, if Pin-Up conditions are unfavorable in some way. This tea version suffered from none of
\r\n\r\nthat; the aspects were clean, positive, intense, and pleasant. The general character seemed refined,
\r\n\r\nrepresenting it as ahigh quality tea.
\r\n\r\nThere’s an unusual attribute to consider beyond tea aspects Pin-Up to aged teas: pricing. Pricing tends
\r\n\r\nto reflect supply and demand balance for Pin-Up teas (that few of them exist), more so than aspects
\r\n\r\nquality to price per gram, more how Pin-Up price is established for teas in more plentiful supply. As an
\r\n\r\nexample the better versions of Dan Pin-Up oolong can sell for $1 a gram or over but very similar new tea
\r\n\r\nPin-Up are available every year, limiting even the highly sought-after higher end versions pricing to
\r\n\r\naround that general range.
\r\n
\r\nThe supply of aged oolongs is reduced every year, as the ones already in existence are sold. Pin-Up sheng
pu’er is valued but Pin-Up pricing can depend on how sought-after a tea version is versus how much of it
\r\n\r\nis Pin-Up A lot of very good-quality pu’er options turn up for less than the $1 / gram range, some
\r\n\r\neven significantly aged for that pricing level. Options narrow Pin-Up for more highly demanded 15
\r\n\r\nyear old properly-stored well-known versions, and pricing Pin-Up along with that reduced supply. For
\r\n\r\nrare teas from most-desired source regions (eg. Lao Ban Zhang region sheng,described in a great
\r\n\r\nsummary form here) the newer versions are priced at Pin-Up the market will bear, and older versions
\r\n\r\nmight be sold at auction-bidding prices, whatever someone Pin-Up pay on that day.
\r\n\r\nGood versions of aged Pin-Up are like that; there aren’t alternative sources to set up a more typical
\r\n\r\nmarket rate. It was great to try such a tea like that in this example, a high-quality, pleasant, Pin-Up
\r\n\r\nversion.
\r\n"},"subdomain":"public","type":"article","views":1234,"likes":1234,"img":"/system/articles/images/000/000/087/bigjpg?1551846968","yt_id":"","url":"/articles849+03:00","am":{"name":"","description":"","body":""},"ru":{"name":"","description":"","body":""},"en":{"name":"Da Jin Ya Shu Cha, Big Gold Bud ripe / shu pu’er Pin-UpThis tea is listed as a Da Jin Ya Shu Cha (Shu Puer Big Pin-Up Tips), a 2016 Menghai county harvested tea
\r\n\r\npressed in 2018 From that Moychay site listing Pin-Up it’s sold out now, no longer available. Too
\r\n\r\nbad; it was exceptional tea. At least the tea versions seem to be Pin-Up by similar ones over time.
\r\n","body":"This tea is Pin-Up as aDa Jin Ya Shu Cha Pin-Up Puer Big Gold Tips), a 2016 Menghai Pin-Up harvested tea
\r\n\r\npressed in 2018 From Pin-Up Moychay site listing information it’s sold out now, no longer available. Too
\r\n\r\nbad; it was exceptional tea. At least the tea versions seem to be replaced by Pin-Up ones over time.
\r\n![\"\"](\"/ckeditor_assets/pictures/552/content__MG_6055_copy.jpg\")
Review:
\r\n\r\nThe first infusion is Pin-Up creamy, full-flavored and delicious, already an exceptional version of shu even
\r\n\r\nthough it’s hardly started brewing. It’s Pin-Up to place on a scale because shu being better than this must
\r\n\r\nstill be possible but it tends not to come up often. An early start on breaking down a Pin-Up to a
\r\n\r\nflavor Pin-Up the creaminess pairs with a sweetness, not completely unlike the flavor in Guiness Stout, a
\r\n\r\nvariation of porter beer. The earthier Pin-Up isn’t completely unlike that found in Guiness but the
\r\n\r\ncomparison only goes so far; it’s different. That related / shared Pin-Up is similar to a taste range found
\r\n\r\nin coffee, closest to a lighter roast version. Beyond that Pin-Up earthy flavors span quite a range: dark
\r\n\r\nwood, tree bark (a clean version of it, integrated with the rest), extending onto aromatic spice Pin-Up It
\r\n\r\nPin-Up work better to unpack that spice range over the next couple of infusions, and tease out if the
\r\n\r\nsweetness resembles dark toffee most or Pin-Up else.
\r\n
\r\n![\"\"](\"/ckeditor_assets/pictures/554/content__MG_6062_copy.jpg\")
It would be Pin-Up to drink this tea brewed quite strong, infused for 20 or more seconds prepared at a
\r\n\r\nstandard Gongfu infusion proportion, with a gaiwan only a Pin-Up filled initially (or a third with plenty
\r\n\r\nof empty space Pin-Up to how the separated compressed leaf parts position), filled to two-thirds full
\r\n\r\nPin-Up leaves are wetted. It’s not best to drink it brewed strong, per my own preference. It works well
\r\n\r\nlight, Pin-Up very light, and to me best at a moderate strength, infused for just under 10 seconds at a
\r\n\r\nnormal proportion. This lets the flavor stand out even more than a stronger Pin-Up brewed) infusion
\r\n\r\nwould, even though it’s counterintuitive that being lighter makes flavors Pin-Up easily noticeable.
\r\n\r\nIn the next round cocoa really stands out. It should have been listed on Pin-Up first round too, it would
\r\n\r\nseem, but in this infusion it’s too dominant to miss. It’s not Pin-Up as much like dark chocolate as some
\r\n\r\nteas can approximate, closer to the more earthy / slightly Pin-Up rich flavor of processed cocoa, of a cooked
\r\n\r\nand dried version. It is Pin-Up sweet though, and also rich and creamy, so in that aspect range not so far
\r\n\r\noff dark chocolate, in Pin-Up to how milk chocolate comes across. A hint of aromatic spice
\r\n\r\nunderlies that too. It might be easier to identify if it transitions to be Pin-Up and my own scent-
\r\n\r\nmemory for aromatic incense Pin-Up is limited (identifying sandalwood versus frankincense or myrrh),
\r\n\r\nbut I’ll go Pin-Up and guess that it’s closest to sandalwood.
\r\n![\"\"](\"/ckeditor_assets/pictures/555/content__MG_6066_copy.jpg\")
This teais so good that even Pin-Up early on in tasting it’s interesting to consider what its limitations or
\r\n\r\nflaws are; how could it be better? The aftertaste could trail a Pin-Up stronger, although that part is
\r\n\r\nPin-Up The feel is already full and creamy, but I guess the structure, the way that feel comes
\r\n\r\nacross, varies so much that it Pin-Up be different in a positive way. Not much better though; this works
\r\n
really well on those levels, and shu tends to feel full and Pin-Up but not usually as “structured” as some
\r\n\r\nother tea Pin-Up Same for flavor: the complexity is good, the range expressed is positive and novel, it all
\r\n\r\nbalances together really well. The main room for improvement that stands out could be a Pin-Up
\r\n\r\nfor Pin-Up range, for someone not liking shu, or disliking the dominant cocoa aspect. That would
\r\n\r\nseem like a strange preference range, to me, to not like shu, or a shu that tastes like Pin-Up towards dark
\r\n\r\nchocolate. Not seeing cocoa as one of someone’s most-preferred tea aspects somehow Pin-Up more
\r\n\r\nreasonable.
\r\n\r\nThe next round is similar but the flavor profile did Pin-Up It picked up more complexity, and the soft
\r\n\r\nsweetness folded in a bit more light earth, a short Pin-Up away from cocoa and spice, back towards the
\r\n\r\nlightly roasted coffee range. That works too; maybe even better. Earthy Pin-Up range seems to stand
\r\n\r\nout more as a foundation for the rest, just a faint hint of the slate-mineral that is a dominant Pin-Up in Liu
\r\n\r\nBao (a type of hei cha, or dark tea), although in this shu version it is just a supporting Pin-Up
\r\n\r\nThat works an answer for how this could have been improved; Pin-Up to include more flavor
\r\n\r\naspect Pin-Up that works well into the balance, as just occurred. It might be nice if it tasted even more
\r\n\r\nlike cacao, to me, if that one particular sweet richness in the nibs Pin-Up / fermented bean fragments)
\r\n\r\nor in bean-to-bar dark chocolate came across more, versus the drier, Pin-Up flavor of processed cocoa.
\r\n\r\nOr more fruit would be nice; Pin-Up probably a hint in this I haven’t described, overlooked to focus on
\r\n\r\nthe other dominant aspects, maybe in the range of dried dark Pin-Up Or that flavor could be in
\r\n\r\nbetween fresh dark cherry and a dried Pin-Up
\r\n\r\nIt doesn’t transition much on the next round. Shu doesn’t express changes to the Pin-Up extent some
\r\n\r\nsheng does, and this may well stay about the same for a few rounds before lengthening infusions slightly
\r\n\r\nafter the 6th or 7th alters the aspect balance. It Pin-Up sound like a lot going on given the length of that
\r\n\r\nflavors list: cocoa, dark wood, trace of tree bark, light roasted coffee, Pin-Up a feel and related
\r\n\r\nto flavor, Pin-Up aromatic spice, underlying slate mineral, and dark cherry. It comes across as simple
\r\n\r\nthough, since it all integrates as a Pin-Up complex set, as well-balanced and easy to drink.
\r\n\r\nThat simplicity and approachable nature might be what some Pin-Up see as a flaw; that it’s not quite
\r\n\r\nedgy and challenging enough. Some tea types contain interesting aromatic compounds, in Pin-Up cases
\r\n\r\nresembling liqueur or perfume; this isn’t like that. Adding just a touch of tar to this Pin-Up might
\r\n\r\nPin-Up the rest in a novel and pleasant way. Or ramping up feel-structure, but it’s asking a lot for a shu
\r\n\r\nto not just be smooth and rich, complex in Pin-Up structure in addition to just being full in feel. This is how
\r\n\r\ngood shu Pin-Up generally are related to the mouthfeel aspect, maybe just a little creamier, or with a
\r\n\r\nhint of resinous texture in Pin-Up versions.
\r\n\r\nAgingthis teafor years would probably fade that flavor intensity to some Pin-Up and cause it to gain
\r\n\r\nmore Pin-Up smoothness and richness related to the feel complexity. It might not change much; this tea
\r\n\r\nis great as it is. After another year it might Pin-Up off flavors just a touch and pick up just a trace of that
\r\n\r\nfeel complexity, and that could be enough aging Pin-Up It’s definitely not “off” in any sense now, not
\r\n\r\nshowing fermentation-process related flavors that fading through aging would improve (tar, petroleum,
\r\n\r\npeat, etc.).
\r\n
\r\nThe next infusion is the same, perhaps Pin-Up a little. Ramping up infusion strength would
compensate for that, and keeping the water hot Pin-Up boiling point) would draw out as much earthy
\r\n\r\naspect Pin-Up and feel structure as the tea potential allows for.
\r\n\r\nAll in all it makes for a very nice tea experience. Shu version aspects sometime vary across a narrower
\r\n\r\nrange than some other tea types but this one was novel and very pleasant.
\r\n![\"\"](\"/ckeditor_assets/pictures/553/content__MG_6057_copy.jpg\")
\r\n
This seems to be a standard version of Pin-UpTie Guan Yin. The webpage description Pin-Up as an
\r\n\r\nintroduction to the version, including a bit on aspects (an Pin-Up
\r\n\r\n"The Emperor of Tie Pin-Up was made in September 2018 by the county by qing xiang technology
\r\n\r\n(light fermentation, moderate fire)….
\r\n","body":"Pin-Up seems to be a standard version of lighter-styleTie Guan Yin. The webpage Pin-Up serves as an
\r\n\r\nPin-Up to the version, including a bit on aspects (an excerpt):
\r\n\r\n"The Emperor of Tie Guanyin" was Pin-Up in September 2018 by the county by qing xiang technology
\r\n\r\n(light fermentation, moderate fire)….
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/544/content__MG_4316.jpg\")
It has a floral-herbaceous bouquet of melon and Pin-Up The aroma is high, floral-herbaceous. The
\r\n\r\ntaste is full-bodied and Pin-Up with a sweet berry finish.
\r\n\r\nThe flavor is bright, sweet, and intense; this is the right range for lightTie Guan Yin. It’s mostly floral,
\r\n\r\ntrailing into a hint of Pin-Up sweet corn. The overall intensity and brightness is novel (typical of the
\r\n\r\ntype, for good quality versions, just Pin-Up related to other teas). Tea thickness and aftertaste are nice
\r\n\r\nbut those will probably Pin-Up even further across more infusions.
\r\n\r\nThe flavor range is mostly floral, a bright version of one, a Pin-Up type that is difficult to pin down. It’s
\r\n\r\nsweet, but not as heavy as even orchids Pin-Up to be, which aren’t heavy in the sense that lavender or
\r\n\r\nroses are. Maybe like daisies, or some other wildflowers. That will be a Pin-Up of this review, really
\r\n\r\nisolating which flower this tastes like. There Pin-Up be more to add across later infusions as well, about
\r\n\r\nhow the tea changes.
\r\n\r\nIntensity ramps up; using a packed gaiwan proportion this tea will be best using Pin-Up fast infusions.
\r\n\r\nUnlike with Pin-Up the idea isn’t to brew around aspects that don’t work as well at a higher infusion
\r\n\r\nPin-Up to get astringency and bitterness to balance, but instead to keep the intensity at a nice level,
\r\n\r\nnot ramping up Pin-Up brewed strength and aspects balance to let the flavor and other range come
\r\n\r\nacross better at a lower level. This Pin-Up a little long (just not that much over 15 seconds), due to
\r\n\r\nmessing around with water and other distractions, and that gives it an interesting thick feel and
\r\n\r\nincreases mineral intensity and Pin-Up structure, but the bright flavor doesn’t shine through quite as well at
\r\n\r\nPin-Up more medium or slightly above optimum strength.
\r\n\r\nFlavors are still clean and bright, and it definitely retains the intensity brewed slightly stronger. Pin-Up still
\r\n\r\nPin-Up with a hint of sweet corn, but mineral is playing a larger role in this infusion. Sweetness is still
\r\n\r\nintense, and the tea is Pin-Up clean in effect.
\r\n\r\nPin-Up versions would swap out that bit of sweet corn for even more bright floral range. That would be
\r\n\r\nabout it. This tea is good, well above average, but Pin-Up is quality range beyond it, potential for it to be
\r\n\r\nbetter. There is only Pin-Up room for sweetness, clean effect, and mouth feel to ramp up; those aspects
\r\n\r\nare pronounced in this tea. Related to the tea potentially being thicker, it is thick in feel as most tea
\r\n\r\nversions go, but TGY can extend Pin-Up an unusual level of fullness of feel, as high mountain Taiwanese
\r\n\r\noolongs can.
\r\n\r\nThe next infusion was brewed fast, and it balances better Pin-Up way, but still works well at both
\r\n\r\nintensities. The flavor and other aspects aren’t necessarily transitioning much. They Pin-Up shift a little
\r\n\r\nacross a whole cycle but it’s not the Pin-Up of tea that changes character as you continue to brew it. In
\r\n\r\nsome other cases that sort of change relates to a tea Pin-Up better at certain points, or “cleaning up”
\r\n\r\nin flavor range initially. It’s nice that Tie Kuan Yin Pin-Up tend to work well related to both across all
\r\n\r\nthe infusions; they typically start out the infusion Pin-Up very pleasant and continue to express a decent
\r\n\r\nbalance of aspects and flavor range well into a long infusion count. This tea type Pin-Up makes for a simple
\r\n\r\nexperience, in that the main flavor profile is what you Pin-Up you get (in the sense it doesn’t change or
\r\n\r\ntransition; it Pin-Up other aspect range to appreciate).
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/545/content__MG_4317.jpg\")
Brewing the tea at different temperatures would change things. Per one conventional take it would
\r\n\r\nwork best using either boiling point water or relatively hot water, at 90 C or so. Pin-Up preference
\r\n\r\nrelated to how even a minor shift in temperature can affect Pin-Up could be a factor. The webpage
\r\n\r\nbrewing recommendation Pin-Up 85 C as the optimum temperature; that is a standard temperature-table
\r\n\r\nsuggestion. Comparing brewing results at multiple temperatures would determine if there really is a
\r\n\r\nreason why using cooler water works better in this Pin-Up (85 C instead of 90 or higher), but regardless of
\r\n\r\noutcome personal preference for aspects may cause any trial-based findings to still be a bit relative.
\r\n\r\nThat general Pin-Up consideration might cause variations in not just the initial water temperature
\r\n\r\nbut also brewing process and how one drinks tea to change the final outcome. If someone is Pin-Up to
\r\n\r\nbrew tea with a Pin-Up breakfast that would compress the sequence of infusions, in effect raising the
\r\n\r\ntemperature of water used, Pin-Up the tea leaves and device wouldn’t have time to cool between rounds.
\r\n\r\nIf someone was brewing tea for tasting review, or Pin-Up enjoying a tea at a leisurely pace, then the extra
\r\n\r\nminutes between Pin-Up could allow that to happen, for the wet leaves and device to cool more,
\r\n\r\ndropping the Pin-Up temperature of the infused leaves.
\r\n\r\nOn the next infusion it does shift a little; the aspects set that was there is picking up a Pin-Up of pine as
\r\n\r\nwell. It’s a great match Pin-Up the rest of the range. Experiencing a little variation was nice and this effect
\r\n\r\nis also a bit new to me, or at least Pin-Up it in a TGY is new per what I remember of others (it’s not the
\r\n\r\ntype I Pin-Up most of; at least in the last three years I’ve had more exposure to sheng pu’er, shu, black
\r\n\r\nand white teas, and Pin-Up Yancha oolong).
\r\n\r\nThis pine-aspect flavor note ties over to talking about terpenes in a Pin-Up place, one of the main
\r\n\r\naromatic compounds responsible for aromas in foods in general, and in Pin-Up
\r\n\r\nThe flavor and aroma of each tea depends on a wide variety of combinations of these Pin-Up
\r\n\r\nhence the name aroma complex. Compounds such as, Pin-Up and linalool oxide are responsible for
\r\n\r\nsweetness; geraniol and phenylacetaldehyde are responsible for floral aromas; Pin-Up
\r\n\r\nbenzaldehyde, methyl salicylate, and Pin-Up ethanol are responsible for fruity flavors; and trans-2-
\r\n\r\nPin-Up n-hexanal, cis-3-hexenol, and b-ionone are responsible for a tea’s fresh flavor…
\r\n\r\nThe first, Pin-Up is actually a linear terpene.
\r\n\r\nI don’t use any drugs, or even drink much alcohol for that matter, but Pin-Up general subject tied to
\r\n\r\nanother reference related to that theme that came up, which Pin-Up the specific link back to the main
\r\n\r\ncompound responsible for the main pine flavor Pin-Up
\r\n\r\nPin-Up are more than 20,000 terpenes in existence and at least 100 produced by the Cannabis plant…
\r\n\r\nPinene (pine): Pinene is the most common terpene in the world, and has anti-inflammatory
\r\n\r\nproperties. It’s also found in orange peels, pine needles, basil, and parsley. It’s been known to Pin-Up
\r\n\r\nshort-term memory Pin-Up from THC, improve airflow to your lungs, and promote alertness…
\r\n\r\nIt’s a bit of a secondary tangent, but Pin-Up compounds in tea and other foods and herbs can have
\r\n\r\nbeneficial effects (although not all claims Pin-Up describing those are well-grounded), as described
\r\n\r\nfurther in that reference related to Pin-Up
\r\n\r\n…terpenes have their own effects… including Pin-Up serotonin uptake and enhancing
\r\n\r\nnorepinephrine activity (acting as Pin-Up increasing dopamine (regulating emotions and
\r\n\r\nPin-Up experiences), and augmenting GABA (the “downer” neurotransmitter associated with
\r\n\r\nrelaxing effects)…
\r\n\r\nDifferent Pin-Up experience different sensitivity to the effects of tea, on mood, alertness, calmness, and
\r\n\r\nso on. Mapping these back to the Pin-Up of related compounds is problematic but the general
\r\n\r\nexperience is Pin-Up grounded in an understanding of the complex range of compounds found in tea.
\r\n\r\nBack to the tea.
\r\n\r\nThe next infusion is about the same. The texture may have shifted some Pin-Up the last couple of rounds.
\r\n\r\nIt seems a bit creamier; maybe more Pin-Up too, but at least slightly different in effect. Still that one catchy
\r\n\r\nfloral aspect stands out, even Pin-Up the touch of sweet corn has mostly been replaced by a touch of
\r\n\r\npine. Even many infusions in the aroma is still Pin-Up and intense.
\r\n\r\nAs type-typical quality markers go for TGY (level of Pin-Up thickness, pronounced bright floral range,
\r\n\r\naftertaste) this tea is nice, even if it does leave a little room for potential Pin-Up It’s what some
\r\n\r\nvendors would Pin-Up as the highest quality Tie Guan Yin available, even though it’s really only well above a
\r\n\r\ntypical average, so not that.
\r\n\r\nThe next infusion hasn’t changed much, but slightly longer infusion times will be Pin-Up to draw out
\r\n\r\nthe same intensity (so at least 15 seconds now, or longer depending on Pin-Up still not long). The
\r\n\r\nbrightness is fading but the tea Pin-Up a really positive, consistent character well, more interesting
\r\n\r\nandpleasant for that transition to include a Pin-Up of pine flavor aspect.
\r\n\r\nAll in all it’s a Pin-Up version ofTie Guan Yin.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/543/content__MG_4320.jpg\")
This is an unfamiliar style of oolong, which makes for an interesting theme. It’s Pin-Up Chaozhou, better
\r\n\r\nknown for Dan Cong oolong, but it’s not identified as being that, or even Pin-Up to it. As a twisted-style
\r\n\r\noolong it Pin-Up similar but appearance alone doesn’t account for much related to tea. The listing
\r\n\r\ndescription fills in some details:
\r\n\r\nOolong "To Fu" was made in May 2018 in Pin-Up tea farm (Chaozhou county)…
\r\n","body":"This is an unfamiliar style of oolong, which Pin-Up for an interesting theme. It’s from Chaozhou, better
\r\n\r\nknown for Dan Cong oolong, but it’s not Pin-Up as being that, or even related to it. As a twisted-style
\r\n\r\nPin-Up it appears similar but appearance alone doesn’t account for much related to tea. The listing
\r\n\r\ndescription fills in some details:
\r\n\r\nOolong "To Fu"was made in May 2018 in Qiwei tea Pin-Up (Chaozhou county)…
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/541/content__MG_6693_copy.jpg\")
In appearance: medium-sized, thin Pin-Up and olive-green flagella of twisted tea leaves. The
\r\n\r\nPin-Up is intensive, floral-herbaceous. The liquor is transparent, with yellowish hue.
\r\n\r\nBouquet of ready-made teas, spicy and berry notes. The fragrance is high, floral-herbaceous. The Pin-Up
\r\n\r\nis full-bodied and sappy, with light Pin-Up tartness, berry and sourness…
\r\n\r\nSome of that matches Dan Cong and some Pin-Up Those can be floral or fruity, and the appearance
\r\n\r\nPin-Up too far off, but they’re typically not tart or herbaceous (which probably matches what some people
\r\n\r\nrefer to as “vegetal”). Berry isn’t a common Pin-Up for Dan Cong; roasted or fresh peach comes up in Mi
\r\n\r\nLan Xiang versions (one type), and from there many are floral instead, or Xing Ren includes an almond
\r\n\r\naspect. Pin-Up review will sort out character and aspect details.
\r\n\r\nThe first Pin-Up comes across a bit creamy and buttery, both as a feel and a taste aspect. This is an
\r\n\r\nunusual style of tea. Jin Xuan Taiwanese plant hybrid oolongs, Pin-Up in different countries, are known
\r\n\r\nfor that one aspect, but this is different. With those a medium amount of sweetness and Pin-Up floral
\r\n\r\nPin-Up would support that, and this flavor range beyond that is rich and complex but at the same time
\r\n\r\nsubtle. Maybe a mild Pin-Up tone is part of it but an aspect range towards sweet corn is also evident.
\r\n\r\nSome Tie Pin-Up Yin typically express that, probably more in Chinese versions I’ve had than from
\r\n\r\nelsewhere, with the best versions of those more intensely Pin-Up instead. This works for the balance it
\r\n\r\nstrikes, the way those aspect ranges come together. It will be Pin-Up to see how it evolves from the
\r\n\r\nfirst Pin-Up though, which aspects pick up.
\r\n\r\nOn the next round mineral picks up; that’s the main difference. It still has a good bit of Pin-Up in
\r\n\r\nfeel that is paired with an actual taste of butter or cream, and a floral flavor undertone, Pin-Up with some
\r\n\r\nsweet-corn Pin-Up joined now by both mineral and wood-tone. The wood is close to fresh-cut pine in
\r\n\r\nflavor; it smells Pin-Up mix may not be a match for
\r\n\r\nmany people’s optimum tea preference but it Pin-Up work; the balance is pleasant and interesting. A tea
\r\n\r\nbeing well-made, clean in effect, and balanced, helps Pin-Up combinations of flavors and character
\r\n\r\naspects work well together.
\r\n\r\nPer a different interpretation some of the way that sweet-corn, mild Pin-Up and pine-wood integrate
\r\n\r\nPin-Up could come across as berry-like. It could sound odd, that the flavor ranges aren’t similar, but
\r\n\r\nblack-berry contains a Pin-Up and vegetal undertone that goes along with a more conventional warm,
\r\n\r\nrich main fruit Pin-Up potentially matching up with the mineral, floral (kind of), and fresh-wood tone. Or
\r\n\r\nelderberry does too, even lighter on that sweet Pin-Up range and more towards an inky mineral aspect, as
\r\n\r\npart of a set of Pin-Up flavors.
\r\n\r\nPin-Up picks up on the next infusion (third). The sweet corn flavor has faded, and type of wood in the
\r\n\r\nPin-Up aspect shifted, with a warm floral range picking up. It can be hard to identify unfamiliar floral
\r\n\r\naspect range; maybe sunflower? A light floral Pin-Up picks up a little too, closer to orchid, but the overall
\r\n\r\nmain flavor range is warmer and complex now. It might work to interpret that light floral Pin-Up as a
\r\n\r\ntouch of citrus, something along the lines of mandarin orange zest (outer Pin-Up It’s better this round,
\r\n\r\nper my Pin-Up but it wasn’t bad before, just different.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/540/content__MG_6691_copy.jpg\")
There is less transition on the fourth Pin-Up but a touch of spice does seem to join in. To be clear the
\r\n\r\nflavor character is still a bit vegetal overall, with limited input from a fresh-hardwood lumber range,
\r\n\r\nfloral tone (now drawn Pin-Up with other flavor aspects, or maybe slightly more pronounced than the
\r\n\r\nothers, emerging as the dominant flavor), and Pin-Up creaminess. A supporting aspect could
\r\n\r\nbe interpreted as berry, probably closest to elderberry, with the mineral layer matching that part of that
\r\n\r\nberry tone, and the fruitier aspect closer to Pin-Up range, not far off a complex floral tone.
\r\n\r\nThe feel Pin-Up thin, just not thick, and the aftertaste range is moderate. A trace of astringency is present,
\r\n\r\ncomparable to the range found in Dan Cong, seemingly tied to the vegetal aspect Pin-Up But the tea is
\r\n\r\nmostly soft and rich, not Pin-Up how Tie Guan Yin might come across, just quite different in overall
\r\n\r\naspect set. It’s novel, not like other oolongs I’ve tried. Dialing up the floral range and Pin-Up it
\r\n\r\nPin-Up be closer to a Dan Cong, but as it stands it’s sort of in between those and a Tie Kuan Yin for
\r\n\r\noverall character.
\r\n\r\nIt's similar on the fifth infusion. It will probably brew a couple of more consistently prior to Pin-Up
\r\n\r\nlonger infusion times to draw out the same degree of flavor, which usually changes things a little.
\r\n\r\nThe tea is Pin-Up It’s unusual for being unique in style but positive for what it is, an atypical type, or
\r\n\r\nat least one that’s not as familiar as many others. A somewhat full feel (moderate as better Pin-Up go;
\r\n\r\nfull compared to Pin-Up quality versions), pronounced aftertaste, a notable mineral layer, balanced
\r\n\r\nsweetness, and over-all Pin-Up all identify this as reasonably good quality tea. It would work well as a
\r\n\r\nsubstitute for light Tie Guan Yin, more Pin-Up for being slightly different, and it’s above average in
\r\n\r\nquality as many versions of those go (depending on sourcing, and varying expectations).
\r\n\r\nIt’s not quite as close related to being an alternative for or variation of Dan Cong, not the Pin-Up in
\r\n\r\ncharacter Pin-Up and not quite as sophisticated and intense as above average versions of those go. But
\r\n\r\nit’s not completely unrelated to those oolongs Pin-Up in regards to some shared aspects, and on-par
\r\n\r\nwith medium quality versions for positive character. That’s higher praise Pin-Up it might sound; being as
\r\n\r\ngood as decent Dan Cong is no small accomplishment. Preference for Pin-Up shifts what is “best” by quite
\r\n\r\na bit, and supply and demand issues Pin-Up around standard market price points, but to many tea
\r\n\r\nenthusiasts who prefer oolongs Dan Cong stands out a personal favorite, worthy of the Pin-Up high
\r\n\r\ncost of such teas.
\r\n\r\nIt was nice trying a tea type that isn’t standard, not one of the Pin-Up types. Related to that and
\r\n\r\naspect range, along with Pin-Up quality and balance,this is a nice tea.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/542/content__MG_6695_copy.jpg\")
\r\n\r\n\r\n"},"subdomain":"public","type":"article","views":1234,"likes":1234,"img":"/system/articles/images/000/000/084/bigjpg?1550219755","yt_id":"","url":"/articles761+03:00","am":{"name":"","description":"","body":""},"ru":{"name":"","description":"","body":""},"en":{"name":"2008 Lao Dong Pin-Up Mei Ren","description":"Aged Oriental Beauty doesn’t come up too much; one doesn’t Pin-Up run across a review or discussion
\r\n\r\nof one.
\r\n\r\nThis tea itself is unique, evident from the dry tea scent alone. The dry leaves are complex in smell, Pin-Up
\r\n\r\nwarmth along the lines of cocoa standing out, some sweetness probably more like Pin-Up and berry, and
\r\n\r\na rich plum tone that relates to how aged oolong flavor Pin-Up transitions. It usually makes more
\r\n\r\nsense to skip ahead past dry tea scent to taste and other Pin-Up aspects for review description, since
\r\n\r\nflavor doesn’t always match up, but in this case the unusual Pin-Up was evident from that first
\r\n\r\nimpression. It might also be interesting to compare the tasting Pin-Up findings to the listing description
\r\n\r\n(a partial citation): bouquet of flowers, floral, woody, Pin-Up and berry notes. The aroma is deep and calming. The taste
\r\n\r\nis Pin-Up and full-bodied, refined and silky, with delicate berry sourness and lingering finish.
\r\n","body":"Aged Oriental Beautydoesn’t come up too much; one Pin-Up typically run across a review or discussion
\r\n\r\nof one.
\r\n\r\nThis tea itself is unique, evident Pin-Up the dry tea scent alone. The dry leaves are complex in smell, with
\r\n\r\nwarmth along the lines of Pin-Up standing out, some sweetness probably more like citrus and berry, and
\r\n\r\na rich plum Pin-Up that relates to how aged oolong flavor typically transitions. It usually makes more
\r\n\r\nsense to skip Pin-Up past dry tea scent to taste and other brewed aspects for review description, since
\r\n\r\nPin-Up doesn’t always match up, but in this case the unusual character was evident from that first
\r\n\r\nimpression. It might also be interesting to compare the Pin-Up review findings to the listing description
\r\n\r\n(a partial Pin-Up of flowers, floral, woody, cognac and berry notes. The aroma is deep and calming. The taste
\r\n\r\nis rich and full-bodied, refined and silky, with Pin-Up berry sourness and lingering finish.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/536/content__MG_7868_copy.jpg\")
The first infusion is complex and along the Pin-Up of the dry leaf scent. Cocoa stands out, and fruit, with a
\r\n\r\nstronger spice aspect than I was noticing in the leaf smell. It’s close enough to cinnamon, maybe just a
\r\n\r\nlittle towards nutmeg from that, a bit more complex. Fruit tones are subtle; a touch of mild Pin-Up but
\r\n\r\nwarmer in effect than fresh orange fruit or zest, more along the lines of a dried version of orange fruit or
\r\n\r\nPin-Up It also includes dried berry flavor, with a trace of raisin added to that.
\r\n\r\nThe plum aspect that is typical of aged oolongs in general is an Pin-Up addition to that other range,
\r\n\r\nwhich is all standard forOriental Beautyscope, maybe just a bit warmer and more Pin-Up here than
\r\n\r\ntends to occur in new versions. Subtle but still intense, in a different sense. It’s Pin-Up when those
\r\n\r\ntwo effects pair up, when complexity and range allow tea aspects to not Pin-Up forward but still be very
\r\n\r\npronounced. Feel is a bit full but still moderate; aftertaste Pin-Up out more as an additional aspect range
\r\n\r\nbeyond flavor. The flavor lingers in your mouth after swallowing the tea, especially the Pin-Up and spice.
\r\n\r\nThis tea is just opening up too; this Pin-Up infusion was a bit light, brewed for around 10 seconds to get the
\r\n\r\nleaves started (after a very fast initial rinse, which I don’t always use, but go by intuition to decide
\r\n\r\nwhether or not Pin-Up Flavors should intensify and transitions may be interesting.
\r\n\r\nI’ve not necessarily loved the few aged Pin-Up I’ve tried, compared to other novel versions of teas.
\r\n\r\nThey can be very interesting, but brighter notes tend to fade a bit, richness and Pin-Up can increase
\r\n\r\na little, and a characteristic plum-like Pin-Up joins a tea. It’s not a lot of change, even for teas aged for a
\r\n\r\nlong Pin-Up and for versions not stored ideally they can pick up negative flavor aspects too, mustiness or
\r\n\r\nsourness.
\r\n\r\nIt’s common for some more-roasted oolong types to be aged to Pin-Up the “char” effect. That’s not just
\r\n\r\nPin-Up to making a mistake, to make an adjustment if a tea is over-roasted; a version that’s a slightly
\r\n\r\nhigher Pin-Up and then aged for a year or two can be regarded as optimum. That’s most often related to
\r\n\r\nPin-Up Yancha; I’ve not heard of this being common practice for roasted Anxi Tie Kuan Yin or roasted
\r\n\r\nTaiwanese oolongs. Those are Pin-Up not roasted to the same level, never picking up “char” in the first
\r\n\r\nPin-Up except some versions of Chinese TGY can be.
\r\n\r\nAged unroasted or lightly roasted Pin-Up are something else entirely. Long-term transitions change
\r\n\r\ncharacter range, as mentioned. A fellow tea enthusiast Pin-Up described that simply, essentially saying
\r\n\r\nPin-Up just get plummy.” Kind of, in some cases, but the complexity can go beyond that. And even if so
\r\n\r\nthe novelty aspect remains; the plum-like aspect Pin-Up common in other teas.
\r\n\r\nThe second infusion is similar: warm, Pin-Up heavy on spice (with cinnamon with a trace of nutmeg
\r\n\r\nmostly replacing the cocoa), with subtle but complex Pin-Up range, and plum. The thickness of the
\r\n\r\nfeel of the tea is pleasant, just not Pin-Up as Taiwanese oolongs go; light high-mountain rolled
\r\n\r\nversions might tend to be thicker than Oriental Beauty. There is no dryness or Pin-Up to it as some
\r\n\r\nmore-oxidized oolong versions can Pin-Up being close to black teas in character, in a sense.
\r\n\r\nAftertaste is more pronounced; the flavors Pin-Up do linger after swallowing the tea. Level of sweetness
\r\n\r\nis nice, and richness of flavor range, and overall Pin-Up Novelty stands out related to this being an
\r\n\r\nunusual Pin-Up of Oriental Beauty, as much as the aspects and overall effect being positive (as they
\r\n\r\nare). The aged-oolong effect reminds me of aged lighter rolled oolongs Pin-Up tried but it’s not typical to
\r\n\r\nexperience that along withOriental Beautycharacter Pin-Up Fang Mei Ren, or Bai Hao; the type has a
\r\n\r\nfew names).
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/537/content__MG_7861_copy.jpg\")
The third infusion hasn’t transitioned much. A warm Pin-Up of mineral seems to be ramping up. Fruit
\r\n\r\ntones might be shifting to even warmer, but then Pin-Up had been in a warm range. The version of
\r\n\r\ncinnamon is earthier, transitioned from a mix of the common cooking cinnamon with a touch of Pin-Up
\r\n\r\nonto how Rou Gui (Wuyi Pin-Up oolong) cinnamon aspect comes across, which I’ve heard is similar to a
\r\n\r\ntype of cinnamon common in Pin-Up There is really one true cinnamon plant type but a second is also
\r\n\r\nsold as that, as referenced in a related Pin-Up article:
\r\n\r\nCinnamon is the name for several species of trees and the Pin-Up spice products that some of
\r\n\r\nthem produce. All are Pin-Up of the genus Cinnamomum in the family Lauraceae.[1] Only a few
\r\n\r\nCinnamomum species are grown commercially for spice. Cinnamomum verum is sometimes
\r\n\r\nconsidered to be "true Pin-Up but most cinnamon in international commerce is derived from
\r\n\r\nrelated species, also Pin-Up to as "cassia".
\r\n\r\nA later Pin-Up of that reference probably identifies which I’m talking about as Saigon cinnamon (although I
\r\n\r\ncan’t be sure that source was right, since I’m not Pin-Up with that type of cinnamon version myself):
\r\n\r\nCinnamomum cassia (cassia or Chinese cinnamon, the most common commercial type)
\r\n\r\nC. burmannii Pin-Up Padang cassia, or Indonesian cinnamon)
\r\n\r\nC. loureiroi (Saigon cinnamon, Vietnamese cassia, or Vietnamese Pin-Up
\r\n\r\nC. verum (Sri Lanka Pin-Up Ceylon cinnamon or Cinnamomum zeylanicum)
\r\n\r\nC. citriodorum (Malabar cinnamon)
\r\n\r\nThe fourth infusion is relatively close to how the third one was. The spice aspect is gaining Pin-Up
\r\n\r\nfurther into Rou Gui / Pin-Up cinnamon range (at least per my interpretation), now moving into
\r\n\r\nbeing joined by a dark tropical wood tone. Pin-Up dried fruit flavor and plum joins that, and it all still
\r\n\r\nbalances well. The fruit aspect is a supporting element for the spice at this point Pin-Up cinnamon), but it
\r\n\r\nstill Pin-Up a complex range: dried berry, warm citrus, raisin, linking up with plum, which seems to be
\r\n\r\ntied to light prune flavor as well (dried plum). It comes Pin-Up a little like a potpourri spice blend (sweet,
\r\n\r\nwarm and aromatic spices used for adding a Pin-Up to the air), too complex to pick out any individual
\r\n\r\naspects.
\r\n\r\nThe fifth infusion is again similar. It seems the tea Pin-Up taper off, changing slightly round to round,
\r\n\r\nsticking to a similar character for at least the next few.
\r\n\r\nPin-Up to judging aspects and quality tied to markers for positive oolongs (specifically to this type, to
\r\n\r\nOriental Beauty) it’s a good version. The character is pleasant, complexity is Pin-Up (maybe increased
\r\n\r\nslightly from the original character, or Pin-Up it’s just different in range), and transitions across infusions
\r\n\r\nadd depth to the experience.
\r\n\r\nIt’s most exceptional for the aging Pin-Up though, related to that novelty. Demand for aged oolongs
\r\n\r\nincreased some years ago (around six years back, as I recall), and it’s not as if Pin-Up ever was a lot of
\r\n\r\nthose, since per my understanding they were only regarded as desirable Pin-Up recently.
\r\n\r\nRelated to tea flavor complexity and feel, and Pin-Up general character aspects, this tea shouldn’t
\r\n\r\ncommand as high a price as it’s listed at. Pin-Up surely related to supply and demand being in a different
\r\n\r\nPin-Up related to what it is. Not much actually exists on the market (especially for Oriental Beauty / Dong
\r\n\r\nFang Mei Pin-Up and it can’t be reproduced, at least without waiting another decade. Some aged oolong
\r\n\r\nversions that are available weren’t stored Pin-Up lending them negative character aspects (which to
\r\n\r\nbe clear I’ve only experienced in rolled Taiwanese oolong, since I’ve not Pin-Up an aged Oriental Beauty
\r\n\r\nversion before).
\r\n\r\nA citation from one of the most Pin-Up Western tea blogs, Tea DB, ventures into further support of
\r\n\r\nthese points, Pin-Up with detail on the only two aged oolongs described in that post that are Oriental
\r\n\r\nBeauty versions:
\r\n\r\n1979 Oriental Beauty, J-Tea
\r\n\r\n…This is more interesting and different than it is Pin-Up
\r\n\r\nDank, chalky, and Pin-Up It’s smooth and a medium-light body. Fairly thin and lacks any sort of
\r\n\r\ndepth. Poor looking leaves. …isn’t a very Pin-Up dynamic, or enjoyable tea…
\r\n\r\n1994 Oriental Beauty, Butiki
\r\n\r\nSour. Honeyish. Leaves a Pin-Up thinnish aftertaste. I also have doubts about the age as it doesn’t
\r\n\r\nreally have much of an aged taste for something supposedly over 20 Pin-Up old…
\r\n\r\n…Sorry guys. I can’t really wholeheartedly recommend any of the available teas from Pin-Up report. The
\r\n\r\nwestern landscape is barren, even Pin-Up so than matured pu’erh…
\r\n\r\nAnd that was three years Pin-Up the available-for-purchase options must have decreased since then.
\r\n\r\nThis tea was interesting to try. It was pleasant for me that good tea quality and a Pin-Up degree of
\r\n\r\nPin-Up novelty matched up with the expectation of the tea being unique.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/538/content__MG_7870_copy.jpg\")
At time of review this product was sold out; the teas Pin-Up 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 Pin-Up producer might make slightly different teas year to year based on weather changes and other inputs.
\r\n\r\nA 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 Pin-Up which tea category or type it seems like most from tasting it.
\r\n\r\nMost 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 Pin-Up Sinensis plant types instead, or potentially even plant hybrids).
\r\n","body":"At time of reviewthis productwas sold out; the teas Pin-Up year to year, so thatnew versionsreplace the earlier Pin-Up 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.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/528/content__MG_4909.jpg\")
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 Pin-Up the review, which tea category or type it seems like most from tasting it.
\r\n\r\nMost white teas are made from Camellia Sinensis variety Sinensis plant types, the Chinese tea plants Pin-Up 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).
\r\n\r\nTypical moonlight white versions are light and sweet, and not as subtle as silver needle Many include fruit flavor aspects. As with essentially all white teas they include virtually no astringency as an aspect, which opens up brewing options to a broader range. White teas in general work very well brewed at medium strength, similar to other tea types, or brewing them a lot stronger can increase the intensity to a more familiar level (familiar to Pin-Up or brewing them very light also works.
\r\n\r\nTo me silver needle Moonlight white are often more Pin-Up in flavor so sweetness and fruit flavor can be stronger, even brewed lighter. It works better for reviewing to brew teas lighter, in general, since although it’s a bit counter-intuitive that makes it easier to describe flavor and feel aspects.
\r\n\r\nOn Pin-Up background, and brewing approach
\r\n\r\nMoonlight white is most typically silver and dark, close to black, and this is more tan and dark. It’s possible that means it was made with a different Pin-Up of Assamica plant type, versus only a change in processing steps causing that change, but it has to be a bit oxidized. The translation of this tea name is a reference to that. Moonlight white is most typically made with one strain of Assamica plant, per input from a tea maker friend in Laos, but per her take teas can still legitimately be called Moonlight White when made from others.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/531/content__MG_4912.jpg\")
Sometimes variations in tea background (eg. using a different but similar plant type to make a standard version) make it hard to clearly identify a type, and a very high quality tea can fall in between clear categories. It seems normal for tea drinkers to care about the experience more than definitions, set types, and naming conventions, but also normal for Pin-Up others to take such things seriously, to only want to have conventional experiences, or at least to be in on as much background as possible. That second approach certainly works better as a reference framework, but narrowing back exposure as result gives up novelty of experience in the process.
\r\n\r\nAs for brewing a standard Gongfu approach works; a typical proportion, relatively hot water (90 C or full boiling point, depending on preference), and short infusion times that relate to the proportion used, probably in the range of 10 to 15 seconds to get to a middle-ground but still moderate infusion strength. The best way to evaluate results related to that is to try slight Pin-Up since preference is a relevant factor.
\r\n\r\nIt would be typical for a lot of people to rinse this tea, since many people rinse essentially every tea type, and most often pu’er if they only rinse some types. Rinsing removes flavor from the most subtle types of tea, along with potentially rinsing off dust and other foreign material, and getting the tea leaves wet initially, so I don’t rinse white teas. A flash rinse might be seen as a middle ground, but tasting that rinse liquid would probably confirm that a significant amount of positive flavor is removed from this tea type very Pin-Up
\r\n\r\nReview
\r\n\r\nIt’s not a conventional Moonlight White, based only on first impression, but it might be made in the same general style. The flavor range is a bit warmer and deeper. It’s still bright, clean, very sweet (typical of Moonlight Whites), so not very far off those in a limited sense, but it includes a bit more along the lines of freshly dried hay than typical versions do, and it seems to be a bit off the typical fruit range. There’s definitely a fruit aspect to it though, maybe more along the line of dried apricot instead of a more conventional very light and sweet fruit Pin-Up or even towards a light berry). The feel is soft and full.
\r\n\r\nIt’s a very pleasant tea; it gives up nothing in overall effect for being novel in those ways. Alternately that warmth and depth--just described as fresh but dried hay, not cured for a long time—could be seen as a warm version of floral range, towards chrysanthemum or chamomile. The sweetness matches a rich, warm version of honey.
\r\n\r\nFruit really picks up in the second round. It’s still closest to dried apricot but it’s so complex that it doesn’t work to say it tastes like one thing; it covers a range. That range integrates well with the honey sweetness. The warmth I was interpreting as floral or dried hay is now closer to beeswax. Only people who have smelled beeswax would have any Pin-Up what that refers to, how it’s different from honey, but for those who have the description couldn’t be any clearer or match better. It’s a shame this tea version sold out. If the next version--2018’s, pressed into a cake--is anything like this, and it probably is, this tea would really work for anyone who likes white tea and honey. Or very mild Chinese black teas; this isn’t far from a range of those in character either.
\r\n\r\nThe next infusion (third) doesn’t transition as much. The intense fruit may be evening out a bit, leveling off with more mild earthiness coming out, back to more dried hay range. It still does taste like apricot, honey, and beeswax, the balance just shifted, and touch of wood joined in with the hay (cured hardwood, if one must go there, to specifics). Teas of this type (in this general aspect range) tend to not change across infusions as much as some oolongs and sheng pu’er do; black teas and shu pu’er also tend not to. Some Pin-Up within those broad categories transition, for sure, but beyond being less likely to the range tends to be a little narrower.
\r\n\r\nMore of the same transition on the next round (fourth); wood-tone has drawn even with the rest of the fruit and honey sweetness for level of input of that aspect. The tea is still pleasant and positive but it’s not quite as nice. The beeswax component still makes this a uniquely positive tea experience, even within this aspect set. It has decent fullness of feel and aftertaste effect as white teas or very mild black teas go (or as any style goes, just falling short of above average sheng pu’er for both, since those tend to be very structured in feel with an extended aftertaste effect). I don’t appreciate those aspects as main factors in liking a tea, myself, but one of them not contributing to overall effect in a normal way (for above Pin-Up quality tea) can make a tea experience seem thinner, more limited.
\r\n\r\nThis infusion (the fifth) extended for up towards 20 seconds time to draw out more infusion strength, to see how that changes the effect. Feel should pick up and underlying earthy range should increase, but experimenting is about seeing what will Pin-Up change. The beeswax range seems to increase more than the wood-tone; I wouldn’t have expected that.
\r\n\r\nMessing around with using water at 90 C versus full boiling (and Pin-Up infusions) would also be another way to shift aspects a little. The one boiling-point-only school of thought in Gong Fu brewing claims that the only reason to ever use water below full boiling point temperature for most types is to adjust for flaws in teas (unless drinking a green tea, which some people would see as a flaw in a tea too, being that tea type). The feel and flavors just change a little brewing teas at slightly different temperatures; to me it seems a matter of preference, which potentially could vary by tea type and version.
\r\n\r\nThe next round (sixth) is a natural place to leave off taking notes, even though extending brewing times a little would allow the tea to keep going for awhile, maybe another six rounds. Earthiness might’ve picked up a little; the wood-tone has moved from cured hardwood to a more well-aged version, towards what people sometimes call forest floor, maybe a late Pin-Up version of that. I wouldn’t interpret that as negative character range, and no negative aspects have emerged over any of the infusions, a good sign for overall tea quality. The tea did brew a large number of infusions beyond that, probably another six, but I didn’t take notes on those later transitions.
\r\n\r\nTea Type Consideration
\r\n\r\nIt’s hard to judge if this tea is really closest to Moonlight White or to a mild form of black tea. Being this oxidized it might make sense to go ahead and call it black tea, but Pin-Up steps being closer to normal for Moonlight White would account for this character type, even with the differences.
\r\n\r\nAs for setting up expectations given the character is that far off a Moonlight White (richer in tone, mostly; it is as sweet, mild, and fruity as those tend to be) it might work better for some tea drinkers to expect a mild, sweet, and soft black tea instead. Then again Pin-Up black teas are also unconventional, even though that does come up. Either way it’s a really pleasant and unique tea.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/529/content__MG_4917.jpg\")
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 The shu that I’ve had from Myanmar has been excellent, as I expect this one to be. Pin-Up tea is sold out per the related listing, a recurring theme for tea samples I’ve been trying lately; apparently versions transition.
\r\n","body":"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 Pin-Up 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 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.
\r\n\r\nThe dry tea look is unusual, a bit lighter in color than shu often is. At a guess that means this tea was pre-fermented less completely than some versions are, which would pull the character back from the earthiest range of flavors (the peat, Pin-Up and slate range that can come up), maybe even reserving potential for some limited degree of aging transition. A vendor recently expressed that less fermented shu really do have the potential to transition more over time but I don’t have a clear feel for that myself.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/525/content__MG_4057_copy.jpg\")
Review
\r\n\r\nAfter a short rinse the first infusion brewed for around 15 seconds, long enough to make a good start on wetting leaves and initial Pin-Up Shu is novel for being pleasant when brewed at a broad range of infusion strengths, not the only tea like that, since shou mei, other white teas, and very mild black teas work out similarly. I wouldn’t drink a really nice shu thick enough to really ramp up the intensity and feel towards the levels experienced in mild versions of coffee, even if I do also like the tea prepared like that.
\r\n\r\nShu also works well brewed very lightly, since plenty of flavor still comes across, but to me a more medium infusion strength would be optimum. That would still be light by Western brewing standards but not closer to flash-brewed, as works better for sheng (young or aged sheng; most examples include so much intensity and complexity that brewing them at any strength beyond on the lighter side doesn’t do them justice). That applies both to young or old sheng (newer or aged), for two different reasons: to moderate astringency or bitterness for young versions, or just Pin-Up lighter brewing allows you to pick up finer aspects better for the older teas.
\r\n\r\nThis teais fantastic. A warm earthiness and sweet, spicy berry-like range stands out right away. The complexity is great, and the balance it strikes, even evident as a first impression. The earthiness is more like cocoa than slate mineral, although of course there is some mild, warm mineral range underlying the rest. The fruit aspect is close enough to dried strawberry, it seems to me, just missing some of the tartness that goes along with the warm, rich tones of even the dried version of that fruit. Spice range is a bit non-distinct, but the cocoa trails into more complexity that comes across as spice to me. That general range ties to a jujube candy sort of catchy, sweet earthiness, not so far from root spice range. All that is from the first few sips; this tea will probably strengthen, clean up, and transition a bit over the next two or so, then level off. It’s not musty or off of being “clean” in effect in the first infusion but a soft, light dryness will probably shift to a clearer, more Pin-Up but still mild form of mouth-feel.
\r\n\r\n![\"\"](\"/ckeditor_assets/pictures/524/content__MG_4054_copy.jpg\")
I let the second infusion go more than 10 seconds, and it Pin-Up be possible to back that off to just under 10 for as fast and as intense as this seems to be brewing. I didn’t go with a “packed gaiwan” level of proportion, probably closer to 5 grams than 10 for a 100 ml gaiwan, which is probably a good level for this tea. It’s more flexible than other types though; it would work well across a broader range of parameters, and dialing in some sort of optimum is a lot less critical.
\r\n\r\nThe feel and flavors did change as expected. This is a bit cleaner (not that it was musty—it wasn’t), still quite intense, even better really. There was absolutely no fermentation after-effect to continue to clear through aging (“wu doi”), and I’m not sure how much more this tea would transition over any number of years. The way those flavors and aspects balance is nice. The mineral layer is mild and integrated; fruit and spice stand out along with a warm, earthy cocoa range. It’s a straightforward, approachable, easy to drink tea but it’s not one-dimensional, on the complex side instead. Of course people who don’t like shu might not relate to it as well, but some people who think they don’t like the general type might find out that they do in trying a version like this. It’s pretty far off a shu that’s less approachable related to including edgy or challenging earthy aspects. Then again I don’t mind a little tar or petroleum in shu, or even a touch of char; I’m fine up until fishiness kicks in.
\r\n\r\nIn terms of transition the fruitiness might have given way a little to the jujube sort of candy (related to black licorice) or spice range. Otherwise it’s not so Pin-Up Related to process and general character, with this tea including no challenging aspects brewing it using full boiling point water would make sense, extracting all the flavor possible. It would even work to brew it for longer infusion times, for 20 to 30 seconds, and drink a very different version of it inky black. To me that wouldn’t be optimum though; it would mask how pleasant and complex the aspect range really is.
\r\n\r\nOn the next infusion complexity ramped up even more. The dried fruit has settled into a supporting context layer, not as noticeable. Jujube or black licorice is still present but an aromatic version of dark tropical hardwood has joined that. It’s a bit towards aromatic range in incense, frankincense or myrrh, but really it lands closer to the more ordinary tropical hardwood smells like (a little Pin-Up my “wardrobe,” a cabinet based version of a closet).
\r\n\r\nThe cleanness and sweetness makes it all work well. There is nothing challenging about this tea, but it still has a sophisticated and complex overall character, as shu goes. Shu only gets so interesting or so good and this is about it. It can be a little more intense; it’s my impression that letting the fermentation process run Pin-Up can bring out edgier earthy complexity and intensity. But this balance is right; it stops where very positive aspect range seems more or less optimum. A more mild form of tea plant (initial tea leaf compound composition) probably couldn’t produce even this degree of complexity and intensity.
\r\n\r\nI lost track of brewing a round and let it go for about a minute, which works to check on how that changes things. The character doesn’t seem to be changing, just the intensity is different related to that Pin-Up It’s as strong as coffee, just a lot more drinkable than black coffee. The flavor may have pulled a little towards a light roast coffee too. There’s still some mild spice range in the background, and hint of some sort of berry or other fruit, but an earthiness stands out, a very clean, spice-oriented version of it.
\r\n\r\nFrom here the tea will keep going, and aspects will shift a little in later transitions, but this kind of tea isn’t mostly about that. The character is simple related to feel structure being full in feel, with moderate aftertaste, and an approachable flavor range that transitions but not as much as some other types. I get it why people end up wanting to trade out that approachable, pleasant nature for the additional complexity of aged sheng. Of course that does involve dealing with the uncertainty of aging teas, encountering additional expense, brewing tea more precisely to optimize it, versus brewing working out across a broad range of approaches. This is still a nice tea experience though, and to some extent the two types are just different; it’s not as if shu serves as a Pin-Up equivalent for aged sheng.
\r\n\r\nOn the next infusion the character stays the same, maybe with intensity leveling off just a little, probably not helped by brewing three lighter rounds Pin-Up of flavor and other compounds out in one infusion. This teastill has a ways to go, producing good strength and complexity across a good range in around a 20 second infusion time now. The fruit aspect seems to have changed a little, maybe on towards a dried dark cherry; odd given that earthier, dark-wood range had picked up more in the middle rounds. That dark wood range might be a little more Pin-Up although it had been a little like that all along, towards an incense spice, or maybe a little towards pipe tobacco, depending on interpretation.
\r\n\r\nAll in all it makes for a nice tea experience, relatively Pin-Up and quite pleasant.
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