Continued from Sheng Pu’er Aging Exploration – Part 1 Slightly aged versions, versus “middle aged”: depending on initial aspects, some sheng might be improved — and great — after a year or two of storage and transition; or even three or four. It could make sense to prefer versions aged … Continue reading
The people who grow and enjoy this tea in Yunnan are not obsessed with its age the same way that people in Southern China or the West are. They generally drink tea that is one or two years old and are much more concerned with the altitude, provenance, and age … Continue reading
The world of tea is not scientific; it is nebulous and vague. The distinctions between different types of teas are complex and Byzantine, calling into play not only genetics and processing styles but region, history, seasonality, picking styles and tradition. This is especially true in China, the home of tea, … Continue reading
It’s unlikely you would go out of your way for a cup of aged tea, even if someone told you it was a delicacy. However, there is an exception to everything. Pu-erh is an unusual kind of tea; in fact, many people think it tastes better when it is old. … Continue reading