Dark Nectar Oolong (Shu Cha Liubao Tie Guanyin Jinxuan)

Dark Nectar Oolong

Dark Nectar Oolong is an experimental hybrid tea made from a blend of cultivars, primarily Tie Guanyin and Jinxuan. It is produced using a combination of oolong processing methods together with techniques inspired by Shu Pu-erh (熟普洱) and Liu Bao (六堡) dark tea production.

The tea is part of Moychay’s ongoing experimental program exploring fermentation and post-fermentation of oolongs. During production, the leaves undergo controlled pile fermentation under elevated humidity, followed by a prolonged baking stage, or hongbei (烘焙), which helps stabilize the tea and develop its distinctive character.

The liquor is deep reddish-brown, smooth and mellow, with notes of dried fruit, baked grain, aged wood and soft sweetness. One of the characteristic features of this tea is a noticeable humid, cellar-like character. Depending on individual perception, this note can sometimes resemble damp wood, an old cellar, wet earth, or even a slightly mold-like aroma.

This particular aromatic character can be a natural result of the fermentation process and, by itself, does not indicate that the tea is spoiled. It is part of the unusual profile of this specific experimental tea and may be much more noticeable to some people than to others.

The tested batch has undergone laboratory safety testing, and no harmful contaminants were detected in the tested samples.

However, the characteristic fermented aroma should not be confused with actual visible mold growth. If you notice unusual fuzzy growth, clearly visible mold, or other signs of physical spoilage on the leaves, please do not consume the tea and contact us so that we can inspect the product and replace it if necessary.

Dark Nectar performs well over multiple steepings. Its profile gradually becomes softer and sweeter, making it particularly interesting for tea drinkers who enjoy aged and fermented teas and want to explore the territory between traditional oolong and dark tea.