shah82 wrote:I do like a good-tasting bitterness, and I definitely like a bit more potent soup, but you know, I'm not nearly as crazy as gasninja, and what does *he* pack 15g in 150ml yixing?
Today I learned Gasninja is a hero.
MarshalN wrote:I'm just saying that's your preference, and some people might prefer their cakes to have different flavour profiles.
I agree with this. I am more towards Shah's general flavor profile, but I can see why people are firmly footed in the Yiwu camp, for example.
shah82 wrote:I definitely don't think they get tasteless or anything like that. I just think that 7+ year Yiwu tea tended to be less impressive in terms of behavior in the mouth, qi, and throatiness. I do think, for example, that I might prefer to age quality Big Snow Mountain tea to most Yiwu--especially if the '99 Yiwu I've had are an end point.
I agree with this, until you get to your last sentence. What 99 Yiwu did you feel was at an end point? Say more about what "end point" means? Death of flavor? Brink of blandness? I am in your camp on taking old Daxueshan over Yiwu, but its more of a personal preference reason.
MarshalN wrote:You did name the CGHT Chawang from 07, for example. I do think that's a good tea, and it's real decent Yiwu leaves. A lot of the other stuff... meh. There's plenty of bad Yiwu (or old six mountains) teas out there.
I have only had CGHT Chawang back to '08, but I have had '08-'11. I think it varies year by year, the '09 was pretty good, imo. I think there is a bigger glut of bad Yiwu because of its fame. A lot of people falsely claim Yiwu or just blend a bit of Yiwu with something else.
The other point, People in HK have an uncommon advantage that most of us don't, which is a glut of well stored tea. Try finding that in Beijing, or worse yet, America. In general, I am comfortable with 10-15 year range, instead of aiming for 30 years. 30 years will be great, but I need tea in the interim.