I have recently encountered Tea Disks (400 g) supposedly of
Wuyishan Da Hong Pao oolong. Unfortunately I was not able to
taste this tea.
Does anyone have further experience with pressed oolongs? How does
the pressing step in production affect the taste? Do these teas age
similarly to puer? Does microbacterial - post oxidisation - fermentation start? How long to age?
And lastly, since when is such processing in practice ( the one I saw was
purportedly from 2006).
Input or samples to compare with regular Da Hong Pao would be much
Thank you and best regards
Patrick B. Ludwig