Tead Off wrote:bonescwa wrote:I've read that if you have some old yancha that you intend to keep, you can just put it in a rice cooker for a cooking cycle and it eliminates the moisture? And doing this every year or so will keep it?
Moisture will hurt a tea if it is exposed too long to air. What's worse is the loss of aroma and flavor. Heating or refreshing will only be good for a good tea. It cannot really bring back what is lost through oxidation. Keep your teas protected.
I've mostly been drinking the yunnan sourcing tie lo Han and rou gui that has been reccomending here and it seems to be relatively green, so this is a tea that should be used now and not suitable for aging? I have had some aged baozong from hou de that I really love, but even baozong from the 70s was unroasted, right? Thanks for answering my questions, this forum is a great resource