kasey wrote:I'm probably opening up a can of worms here, but I'd like to bring this up.
Exposing a plant (after it's picked) to oxygen harms the plant's medicinal properties. Any herbalist will confirm this. But apparently, something about the way puerh is produced arrests the aging process. However, as an herbalist, I simply cannot believe that puerh totally resists the deterioration of polyphenols with age. What I am implying is that fresh young pu is most likely much higher in polyphenols than naturally aged pu.
Ripened pu may be a different story. The way it is piled and stored in a humid environment affects its entire biochemistry, since it excites the growth of bacteria which may (or may not) be beneficial to us. Who knows? This is a new technology, if you can call it that. There's not a man alive who can confirm that ripe puerh is a healthy drink.
So how will we ever know whether raw or ripe puerh is better for us?
But I must conclude that naturally aged pu is probably not much good and we're better off drinking green tea or oolong if we want flavor.
Okay - I quoted the whole thing so I could look back on it.
question one: Have you ever had 'naturally aged' pu? Do you even know what that means?
question two: How can you conclude such things without the proper research? Show me some facts, dude.
statement: There are a lot of us here who drink tea because it tastes good, not because of it's health benefits which we may or may not believe. There are tea enthusiasts here, not teavana customers.
Another statement: If you want to talk about the flavour of tea - that's fine, but do some research! and if you don't like puerh for whatever reason, that's okay, I won't judge you - again though - please do some research and show us what you've found.