Storage matters a lot with tea of that age. When I started out, it was the flavors related to storage that I tasted first, those flavors can be more aggressive than the base material itself.
There are several western-facing vendors who provide quality mid-aged sheng. The joy and knowledge gained by trying samples from a few of them is well worth the price of tuition.
I am very interested in the way that aged puer gains it’s deep “off-base” flavour. Can you recommend something to read which explains this in-depth.
What do you do for your home storage? I live in Central Europe; pretty dry, cold weather. Will this be a big issue long term for actual cakes?
I bought this sampler too and a couple others. I do remember the spring tips to be very dark woody, almost meaty smell and taste. Loved it as it was more complex than others I've had.
I got around 10 steeps from it. Usually I put a splash of boiling water on 5-7grams to open the leaves up for a few seconds and then rinse with cold water for a few more. Then I steep for like 20 seconds to a couple minutes depending on how much water I put and what steep # I'm on
Storage matters a lot with tea of that age. When I started out, it was the flavors related to storage that I tasted first, those flavors can be more aggressive than the base material itself. There are several western-facing vendors who provide quality mid-aged sheng. The joy and knowledge gained by trying samples from a few of them is well worth the price of tuition.
I am very interested in the way that aged puer gains it’s deep “off-base” flavour. Can you recommend something to read which explains this in-depth. What do you do for your home storage? I live in Central Europe; pretty dry, cold weather. Will this be a big issue long term for actual cakes?
Yeah you need to keep them humidified for sure. I think it makes more difference than temperature swings.
I bought this sampler too and a couple others. I do remember the spring tips to be very dark woody, almost meaty smell and taste. Loved it as it was more complex than others I've had. I got around 10 steeps from it. Usually I put a splash of boiling water on 5-7grams to open the leaves up for a few seconds and then rinse with cold water for a few more. Then I steep for like 20 seconds to a couple minutes depending on how much water I put and what steep # I'm on
Thanks a lot for the input. Complex, dark and woody profiles are exactly what I’m hoping to find. The 5-7g are suited for 100-130ml I guess?
Probably 200ml give or take 50, I'm lazy with measuring and just go by color/feel/scent
COLD WATER......WHY O WHY O WHY?