wyardley wrote:I try to forget about them, mostly
Be prepared for a myriad of questions. How many are you aging? How long have you been aging? How do you decide when to start drinking them if you don't evaluate them? Do you have a separate stash to drink immediately? Are your aging and drink now teas separate? How often, if at all, do you rotate your aging teas?
I think most people that buy fresh shengs are looking to age them for at least 5 years before trying them again after the initial tasting as this seems to be the general agreed to age where a sheng is considered drinkable.
Aging by yourself is partially a money saving exercise and the other part is the fact that lots of small runs like YS productions probably won't be on the market in 10+ years for you to try.
If you have plenty of money to buy $100+ cakes there is no point in aging by yourself unless you're aiming for 30-40 years (I'll probably be dead by then
) when things get to the 10k+ range for certain productions.
Try some shengs with the same recipe and different ages to see what you prefer. Not everybody likes 50 year old tea, some even prefer fresh shengs.
Shus highly vary when it comes to aging, some don't age at all because they were very heavily fermented, so storing them for aging is pointless.