Young vs Mature


One of the intentionally aged teas, Pu-Erh has a loyal following.

Young vs Mature

Postby Fatman2 » Nov 28th, '08, 12:38

In the spirit of overtaking the green team, this is my question.\

Shouldn't the best puerh be made of the biggest oldest possible tea leaves that grow on old tea trees as these leaves had the longest time to absorb all the nutrients and has weathered the rages of time?

So why are the young tippy leaves the focus of lots of attention and the old leaves are hardly used except for some crappy shu cakes.

Anyone?
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Postby shogun89 » Nov 28th, '08, 12:46

The older leaves are extremely leathery and would produce a very bitter brew. The old leaves on my camellias are at least 3 times thicker than the new guys.
Good job supporting the puerh domination run! :D

14 posts left to go, we got this down cold.
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Postby Fatman2 » Nov 28th, '08, 12:51

Right. Isn't producing a bitter brew an idea that is aligned to what is bitter now is good for aging? In 40 years time. it will be mellow, smooth, and sweet with plenty of cha qi. ??

13 more to go. hehe
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Re: Young vs Mature

Postby puerhking » Nov 28th, '08, 12:52

Fatman2 wrote:In the spirit of overtaking the green team, this is my question.\

Shouldn't the best puerh be made of the biggest oldest possible tea leaves that grow on old tea trees as these leaves had the longest time to absorb all the nutrients and has weathered the rages of time?

So why are the young tippy leaves the focus of lots of attention and the old leaves are hardly used except for some crappy shu cakes.

Anyone?


Yes. It seems to me the whole tippy leaves is more of a new trend....and the best, most ageworthy old cakes are made from big old tree leaves. (from what I understand having no old cakes :D )

For one thing....concerning the obsorbtion of nutrients.......old trees have a much larger, deeper more developed root system. Plantation teas are grown right next to each other limiting the spread of the root system. They then require fertilizer in a generic blend. Whereas the old tree roots are really expressing the terroir or earth inwhich they exist.
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Postby hop_goblin » Nov 28th, '08, 12:55

You have to remember also, that not all wild tea trees are fit for consumption.
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Postby Fatman2 » Nov 28th, '08, 13:01

Haha. Yup. That thing about certain "tea" trees are not fit for consumption is understood.

Again, why is it that there is such a discrimination about older leaves?
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Postby thanks » Nov 29th, '08, 09:44

I don't think it is, or at least I hope it's not. As long as they're whole, most people actually prefer them, I think, because they're more aesthetically pleasing. Plus, not all older, larger leaves taste the same, and vice versa for smaller, low number grade leaves. Plus throw in the factor of "no one knows how any of this will age" and it gets even more complicated yet.
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Postby edkrueger » Nov 29th, '08, 14:29

About the old trees having lots of stems, define old. My 80s samples are mostly small leaves with few stems.
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Postby Fatman2 » Nov 30th, '08, 07:55

Old as in those that are in excess of 30 years.
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Postby hop_goblin » Nov 30th, '08, 12:10

Fatman2 wrote:Old as in those that are in excess of 30 years.


Ok, I am still confused by this question.
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Postby Fatman2 » Nov 30th, '08, 12:17

Oops. Not asking question. Was answering this question from Ed:

About the old trees having lots of stems, define old.

Or is it my question about discrimination?
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