hop_goblin wrote:chrl42 wrote:TIM wrote:chrl42 wrote:Wesli wrote:in a more suitable climate, like Hong Kong.
Hong Kong is not suitable climate for Puerh.
It's only now to realise Hong Kong or Guang Dong stored Puerhs were wet-stored which often brings a white mold. However, Puerh sensation had been started by HK/GD sellers so most of aged Puerhs were from that areas...which are not welcomed on the market nowadays..
They claim ideal humidity(less than 80%?) with a little wind..where would that be? I woud not know....
Hard to say most Hong Kong puerh are wet-stored. I truly believe different Cultures have different taste and no one should be alike (where is the fun!). But I do experience storing aged tea in NY is the biggest challenge/disappointment so far....
You are obviously right, I was raising my tone a bit without much experience.
What I wanted to just say was tho, since most of Puerh sellers are from Guang Dong it's very possible to be claimed 'Guang Dong' stored = humid stored Puerh can be only called ideal storing to our buyer's eyes.
But it's true that
1. lots of intentional wet-storing has been practiced in Guang Dong
2. even without intention, natural humidity gets assimilated storing in Guang Dong
3. many of their Puerh brings a white mold, which by no means a good sign of proper storing
4. haven't heard or read that wet-storing is better than dry-storing (so far)
Just my opinions, Tim
IMHO, I see nothing wrong with Wet-Stored Pu-erh. Many of the examples I have tasted are wet stored and have been a joy to drink. Yes, HongKong does ripen pu-erh much faster than let's say in KunMing, but by no means does it make it inferior. If the market is not accepting wet stored it is only due the perpetuation of the belief that "wet stored equals inferior" when nothing more is far from the truth. You can not deny that many of the great vintages were wet stored. It is really easy to get snobbish about pu-erh and storage conditions when the fact is that different storage conditions provides the drinker much more variety, experiences, and sensations. THis said, I do agree that some vendors will ripen pu-erh and THEN wrap them in old looking paper to sell to the uninformed world market. This is what I am against. Wet stored pu-erh is just as much or even more part of pu-reh history than the infamous 88 ching beeng.
I don't mean any bashing on Guang Dong stored puerh or other wet-stored ones.
I haven't been experienced enough to claim that either.
Well, I guess it's different people with different preference
I have been too snobbish from hearing mere stories and books..
I mean, when will I be able to get one sip of 50's Hong Yin?
Send me some if you have one