JakubT wrote:98 Fuhai from Tea Urchin - a very decent tea, I think (Yiwu, it seems to me). Not really that interesting yet, but the good storage up to now is rather rare these days, I'm afraid.
Tasting notes? I have this cake too, only had one session with it so far though, so not ready to say anything.
I like its storage, which is probably just right for me - there is still a lot of youngish character, in my opinion, but there is a reasonable amount of agedness too. I believe that Yiwu teas tend to age this way and acquire aged tones faster than some areas - it may be sometimes confused with wetter storage, but I think that there is a difference. Wet stored Yiwu tastes way more humid (and occasionally fishy) - this is just clean agedness, I think.
I enjoyed its good feeling in mouth and decent energy (though it will probably get even better with time), also its inner calmness - that is why I enjoy 90s and older tea. That the original taste of young puerh is lost? Well, sure, sort of. But the goodness of aging outweights it for me. If I want to taste young puerh, I drink young puerh. For aged puer, I drink aged. Comparing this, e.g., to CYH 2001 Yiwu I had recently, that one is a lot drier stored and it has a lot more of its original youthful character... but the tea did not work at all. Really, it's just trying hard to look young, but it is not.
The idea of dry storing tea to retain its youthful character, but make it mythically more complex, improve its taste and qi, is silly, in my opinion. It just does not work like that, aging is always a tradeoff of features.
I mean, things in the world get old all the time. Some like young, some like older. When one drinks aged wine, it is far from its youthful complexity, but again, it brings something new instead of that. Still, people enjoy the aged character, even though it is not as "simply enjoyable" as, e.g., 10 years old wine (it depends on the area, I know; same with puerh though).