Tead Off wrote:Everyone always talks about drinking green teas quickly because of the aging problem. Last year, I was given gifts of a lot of Long Jing and a Chongqing green tea I never had before. Both were already from the previous year's harvest. Both now more than 2 years old. I have been drinking both of these teas quite a bit. The Long Jing has become even better than it was when I first got it and the Chongqing tea is seemingly holding its flavor and aroma perhaps just a bit less than last year. I could not say that for any Japanese green tea that I've had for an extended period of time. Some Korean green teas have and some have not. It is very difficult for me to believe in generalizations.
With young sheng, there are some fantastic tasting and expensive cakes like Guafengzhai. They are delicious now. Who is to say that they won't be delicious in 5 years, 10 years, or more? Many of the suppliers will not be able to answer the question as to what temp the tea was fired at. Does this mean that all good tasting young sheng has been fired at too high a temp? I doubt it. It's good to be cautious but reading the future is usually an inaccurate science.
I don't share the same taste about "aged" green tea as yours. I suspect that has to do with the different brewing method we used.
I agree with you that young sheng being tasty don't necessarily mean they were made in a problematic way. But I guess that's not what the blog originally means either (I haven't read it yet). Meantime, it's indeed a big on-going trend that many producers do their best to make young sheng taste good. They may not use green tea processing to achieve the goal, but I do have some suspicion that sometimes there are different choices involved in the trade-off between instant gratification and the delayed one.
But overall I agree that there are teas that are tasty from the beginning to the end. I have some newer sheng that everybody says they are good. But I don't have a heart to break them yet, especially if I only have few of them. I feel there are a lot of hassles that somebody presses the cake in the spring and somebody else breaks the cake in the fall of the same year or the following year. In that case, it would have been more economic to sell and buy loose tea.