JakubT wrote:The teas which were supposedly from circa 50% RH in a bit colder climates, were ok after 5 years, but developed bad sourness after 10 or so (e.g., some too dry stored teas from Finepuer/Sampletea) and lost sweetness and qi. Ok, the taste was possibly somewhat "fresh" and "young", but I want my tea aged, not fresh and young.
Which teas from sample tea are "too dry" in your view?
I really like to compare notes, I have a lot of their teas.
So, far I like "1980's Tong Qing Hao Tea Cake, Green" very much, I think it's what some would call wet... though I wonder if it is what those who don't like wet would call "roach tea" (really... roaches
, people? as a NYC'er just the mention of such things gives me the willies,
I also like "2003 Xiaguan "WDJG" Hong Yin Tea Cake, Green" to me this is an almost perfect tea (could be a bit more mature... just a bit) to me this is "dry" and must free-- do you like it (if you've had it) or is it "too young and dry" for your taste?
I just want to compare notes so we know if we are talking about the same thing. It's like the blind men and the elephant:
blind man 1 holds the tail and says "I've found a paint brush!"
blind man 2 holds the trunk and says "I've found a boa constrictor!"
blind man 3 holds the leg and says "I've found a tree!"