TomVerlain wrote:The real question then becomes, how does the tea taste at home ?
I generally like to break up tea to be drunk and store in various containers, from metal to yixing. I have a few "ginger jar" type containers too.
More surface area will oxidize quicker than a tightly compressed and compact cake. On a very young cake, that will become more apparent than if it is a significantly aged cake. So, breathing and oxidizing will change the tea in a short period, but on a 1-2 year old sheng, I don't see it making a drastic difference.
So, how is it compared to instore ?
The aroma has really come out since being broken up 3-4 days ago. I'd already done a full session this morning when I read your post and decided to do a little session but got sloppy and didn't weigh the leaves, tried to do a small amount and probably used too little, forgot how long the vendor infused it at the shop, and probably made a couple more newbie mistakes I'm not even aware of. I only got the shop taste on one, maybe two infusions. I'm going to let the tea rest for the recommended time and then do a more careful session. The qi was just as good but the tongue cooling was slight by comparison.