shah82 wrote:My problem is that most teas of the age not stored in Kunming or somewhere else dry will have around that level of moisture, and most people who like older tea would prefer to have that level of moisture or wetter. It's not really a matter of opinion, precisely, where I say it's not wet and you say it's wet.
During my numerous experiences, I tried different degrees of wet, some acceptable, some less acceptable, but what I found during my (short) journey, were numerous well aged and well stored Pu Erh, without that type musty/earthy notes, which remained for the entire duration of the session with that particular tea.
shah82 wrote:It's mostly a matter of judgment that you're probably confusing the warehouse storage (the tea picked up aromas from its storage location) aroma with wetness.
I am starting to know how to differentiate warehouse notes from humidity notes, but that particular tea presented both, IMO.
I am generally not a fan of teas that are humid, at every degree. I prefer them in a perfectly dry environment, obviously protecting the aromas/flavours by dispersing in time.
To increase my knowledge of this world, I have tried various types of this wet world. Between all the levels of humidity I found, that particular tea was humid enough, not too much, but the humidity was quite present.