Tommy the Toad

Thank you for the feedback! As for the gold dust. It normally happens on brick teas. Due the modern processing of Liu Bao or other dark teas. Tea bricks normally under process of –>Raw material selection—> Steam, Moistens Piling–>Compressing –>Baking (28 degree C for 12-15 days, the gold dusts start appearing at this step) –> Drying (35-40 degree C for 5-7 days)–>Packing and storage. The loose leaf tea normally will not go under compressing and the baking process is short. So you will not see gold dusts on most of the loose leaf dark teas. But loose leaves are easy to store without going mouldy and some longer aged loose leaves produces gold dust naturally during storage. It’s flavor will become even more spacial and tasty. That’s the fan part of aged dark teas, right?

I have few of them with the dust and yep they are pressed, i’ve only had one loose that had it but you could tell that it wasnt really loose it was a broken down brick that they passed off as loose, the mould does seem to make it special to look at but I honestly only had 1 with mould that had a “special” taste but it was awesome.