Tuesday March 26, 2019 | 0 comments
Continued from Compressed Teas and Tisanes Beyond Pu’er – Part 1
Shai Hong / Yunnan Black Teas
Now we’re talking. I first ran across a version of these and tasted it without reviewing what it was two years ago. Yunnan black teas /
That version reminded me a little of those Hunan brick teas for
This video interview with a Yunnan black tea specialist (conducted by William
I had heard of these long before ever trying one, and did get a chance to in the form of a Moychay (Russian vendor) Da Hong Pao roasted oolong bar. You could tell it wasn’t the refined and subtle style of Wuyi Yancha that leans towards an aromatic liqueur or perfume-like aspect range: More flavor-forward and roasted to include sweet, rich, caramel flavors instead; positive in character but limited due to being comprised of relatively broken material. It worked well for me.
I have no idea if the unusual character in that product is somehow common to other compressed oolongs or if others are as flavor-intense and distinctive as that version. Some are probably great and others terrible, and all probably vary in taste and other aspect range: That’s how that usually goes. This looks like an interesting version of one (that I haven’t tried): a 2006 pressed Da Hong Pao brick from Wuyi Origin, a
Chen Pi – Tangerine or Orange Peel Stuffed With Shu Pu’er or Black Teas
I don’t want to add too much about these versions because they really deserve more background discussion and description than I have space for here. I’ve tried
Actions: Regulates Qi; adjusts the middle Jiao (acrid lifts the spleen Qi, bitter descends the stomach Qi); dries dampness; resolves phlegm; helps the spleen to transport; relieves the diaphragm; directs Qi downward.
To be concluded in tomorrow’s post
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