TwoDog2 wrote: Tead Off wrote: gingkoseto wrote:
And for me, dry storage aroma only
Is this something that most people agree with in this thread?
Dry storage aroma as that of '88 Qing Bing, 8653 (dry stored) from EoT, or 2001 Yuanyexiang - yes. Dry storage as of 95 or 2001 from Finepuer (and many, many other teas are like that) - absolutely not. It may be fine for a couple of years and with some regions (Jingmai?), but after 10 years, it's a waste of tea.
I think that the whole idea of dry storage got perversely twisted by some vendors who live/store their tea in excessively dry environment and they market their mummification-ultra-dry-storage as a feature, while it is a bug. As some of these vendors probably never had a quantity of any normal aged tea, they even do not miss the good feeling/qi that reasonably stored tea offers.
And to the original topic of this thread:
I don't primarily look for tastes in aged pu (if I look for tastes, I look to 8-12 years old teas), but when I do, I appreciate clean aged nuttiness and the aroma of a forest floor after light spring rain. Cinnamon or plum powidl are also pleasant things.
And what I'm always looking for in aged pu is that long-term aftertaste of surprisingly fresh plums (It's called mei zi, I believe?); it often appears in 7542s. But there are many more cakes with that property.