Teaism wrote:I just updated my blog with a new post.
In it, there is a picture of a well stored 20 years old Puer. Old sheng puer must look something like that, dark reddish or maroon. The tea leaves should be seen individually most of the time in the pressed cakes. It should smell nice and clean without any funny odor.
Many fake old tea is blackish and the tea leaves cannot be distinguished and have undesirable odor. But this is just a general guide and some authentic old tea can differ in some unique case, e.g. Old Chien Liang Cha, may look different.
So if you hunt for old tea, remember that look.
Alex wrote:Amazing blog and great timing on the Tachi pot pictures post (sorry couldn't help that deliberate mouth full). I just managed to score one myself!
Alex wrote:Nice....I just got my 300ml yesterday. Love the clay! texture is so good. One to treasure for sure.
Alex wrote:Teaism can answer this better so I'll bow out to him for a better explanation then what follows......
I normal don't find japanese pots to need seasoning/breaking in, but I can tell this pot currently needs a little breaking in, I feel its a little hungry at the moment. Certainly gives a smoothness and length to the after taste and softens the high notes in my sencha, I'm currently getting a slight dryness in the after-taste, again the pot just needs using more (fine by me ).. Its a very very forgiving pot.....absorbing any mistakes in over brewing with ease, but its more balanced then say the Nosaka reduction