scruffmcgruff wrote:As much as I dislike the idea of siding with tenuki , I think he is right. Try aged sheng early. If you don't like it, cease puerh exploration immediately. The only reasons I'd suggest getting some shu first are 1) cost, and 2) getting an idea of how to brew, instead of wasting a sample of aged sheng on misfires.
Try aged sheng early. If you don't like it, cease puerh exploration immediately.
On the other hand, ordinary young sheng tastes terrible (come on, admit it! Very Happy) and very little like aged sheng, which I assume is the tea most prospective pu-heads imagine drinking one day.
trent wrote:I'm not starting a feud, but I still disagree.
Just an anecdote to illustrate why:
The first time I visited my local teashop, I tried some aged sheng. To my inexperienced palate, it tasted like sandalwood, nothing special. Why waste money on expensive samples when you won't be able to fully appreciate the nuances?
Later, I tried some young sheng and paid close attention to pick out the different aromas&flavors, this time I appreciated it much more. (plus, it's alot cheaper to buy young sheng)
The next time, I tried some aged shou (1996). I used this experience to further develop my palate, at a much cheaper cost than trying aged sheng.
Once I try aged sheng again, I'm confident that I will be able to appreciate the nuances.
And I should correct what I have said in my 1st post: I have tasted aged sheng, but not very much of it.
trent wrote:Not all aged sheng is great, you could try a bad sample and be turned off to it. Or you could just "sorta like it" and not be able to justify getting into puerh for the high cost. So... you could try some aged sheng for the fun of it, but I don't think it's worth wasting when you won't appreciate it.
trent wrote:Bad young sheng does taste horrible, but good young sheng tastes amazing. Good young sheng has a fruity sweetness, bad (non-sundried) young sheng tastes like cigarette smoke. Also, when i talked to the guys a tmy local teashop about old/young sheng, they stressed the point of view that neither is "better," just different. Try some of their young sheng (I would recommend the square brick tgat Dave just picked up on his trip to yunnan from a small grower) and I think you'll agree.
trent wrote:Also, I don't think there's a specific order that you MUST try pu erh in, just that it's s good idea to concentrate on (HIGH QUALITY) young sheng and (5-15 year old) shu until you develop your palate more. By all means, try some aged sheng if you wish but don't waste time & money concentrating on it yet.
I really don't think we're disagreeing all that much; I just think one should try aged sheng early.
trent wrote:I really don't think we're disagreeing all that much; I just think one should try aged sheng early.
Yeah, the part of my post that you quoted was the only thing that I really disagreed about. I think only being able to talk in delayed chunks of text makes it sound like we disagree alot more than we actually do