I think Jim must have said dry-stored when he meant wet-stored. It's easy to slip when you write many product descriptions. I once found a shu listed as sheng which he promptly fixed once I pointed it out. Drop him a note. If it's an error, he will appreciate your help.Wesli wrote: That cake is a wonderful example of a wet-stored sheng.
If it is done well, it can yield a nice compromise between expensive old stuff and not very interesting young stuff. I have had a couple good experiences ... none that I would pay that kind of money for however!heavydoom wrote: personally, i don't like this wet stored format of pu. i much prefer a cake that has been aged well over 20 years.
taitea wrote:2003 Dayi Yiwu Arbor Pu-erh Tea Cake Sampler
So I have been tasting the sheng samples I got from puerhshop lately, and this one in particular has caught my attention. I find it tastes nothing like any of the other samples I got. In fact, it tastes more like shu than sheng to me.
"It went into aging in a dry storage that delivered a taste of a good aged green Pu-erh. "
Does the dry storage account for the difference in taste? I thought that was the normal way to store sheng...
Is this typically what an aged sheng would be approaching in terms of taste? I'm still trying to grasp how a properly aged sheng will differ from shu. Apperently they will be quite different?
Edit: I'm also wondering if I should be brewing this in my sheng pot, seeing as it is so different from my other shengs.
Did you like it?