Jan 15th, '09, 11:37
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hop_goblin
Jan 15th, '09, 14:38
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Joined: Jul 23rd, '08, 17:07
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There are two types of seller in China. Former is 'drink new Sheng it's ok', latter is 'Sheng at least need 10 yrs of storage before trying it'.
I think the reason of latter might apply to specific tea tree called 大葉種 - Da Ye Zhong, Big Leaf Variety. Which not only turns out bitter/astringent at first, but also could lead to stomach cramp if drinking too much of it (I've noticed ppl in West might have a slight different organ system receiving)
There are hundreds of wild varieties in Yunnan, and most of em actually come hazardous to body before thinking about trying. Leaves used for Puerh are actually selected ones out of them, which is smoothest and tasty that might have been good for a beverage.
Here's a quote written by Jiang Yu Fa
I think the reason of latter might apply to specific tea tree called 大葉種 - Da Ye Zhong, Big Leaf Variety. Which not only turns out bitter/astringent at first, but also could lead to stomach cramp if drinking too much of it (I've noticed ppl in West might have a slight different organ system receiving)
There are hundreds of wild varieties in Yunnan, and most of em actually come hazardous to body before thinking about trying. Leaves used for Puerh are actually selected ones out of them, which is smoothest and tasty that might have been good for a beverage.
Here's a quote written by Jiang Yu Fa
15th century, so the romour hasn't been roaming around just recently."The term 'Heicha' was first used in 15th century script Ming Shi 明史, from Cha Fa 茶法. "Xiangcha (湘茶, 湘 was another name for Hunan) was low-quality so it was made black and became Heicha". That is, Hunan, Yunnan or Sichuan-grown wild trees were so bitter that it required natural-fermentation for a long time to be drunk. After these leaves natural-oxidized and turned black, so 'inner' people called it Heicha. Based on this fact, today's China's all post-fermented teas are called Heicha"
Jan 15th, '09, 15:47
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Jan 15th, '09, 17:09
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I think a more important question is whether shengs go through a "dumb period", where they don't reveal their charms. In the world of wine, it's considered axiomatic that a great Bordeaux needs a good ten years or so to show its best. However, even the biggest tannic monsters will often be very enjoyable when quite young, exhibiting the so called "fruit of youth". It's the in between period when the wine is pretty useless until it (hopefully) emerges from its slumber.
I don't know enough about the aging process of sheng to comment on it, but I plan to find out in the next twenty years.
I don't know enough about the aging process of sheng to comment on it, but I plan to find out in the next twenty years.
Jan 15th, '09, 19:31
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Disclaimer: The following is pretty subjective.
I have found that I personally like a lot of sheng at least 3 years old. That seems to mark a balance between price and "tea goodness" for me.
In the first few years, sheng tends to have more of a bite than I personally care for. After those first few years, stored well, it's mellowed a little so I can taste more of the qualities that aren't as easy to notice at first.
If the tea is stored under less than ideal conditions for several years, that "less than ideal" builds up in the tea, detracting from the over-all experience. But if it's stored well and was a good tea to begin with, 8- or 10-year-old sheng starts to show more of its real potential.
Every several years to a decade added on after this point adds more depth and complexity as a general rule.
I have found that I personally like a lot of sheng at least 3 years old. That seems to mark a balance between price and "tea goodness" for me.
In the first few years, sheng tends to have more of a bite than I personally care for. After those first few years, stored well, it's mellowed a little so I can taste more of the qualities that aren't as easy to notice at first.
If the tea is stored under less than ideal conditions for several years, that "less than ideal" builds up in the tea, detracting from the over-all experience. But if it's stored well and was a good tea to begin with, 8- or 10-year-old sheng starts to show more of its real potential.
Every several years to a decade added on after this point adds more depth and complexity as a general rule.
Jan 16th, '09, 21:58
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Jan 17th, '09, 13:40
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JAS-eTea Guy
As others have said, I don't think there is a good answer. I am a relative novice but I have had 2007 and 2008 teas that have great character. Sometimes my 1997/1998 teas do not seem to compare to the younger teas.
I would love to have access to some 15-20 year old teas... maybe someday.
I would love to have access to some 15-20 year old teas... maybe someday.
Good tea drinking,
Steve
Steve
I've minimal experience with sheng (one to two dozen), and an admittedly heathen North American palate. But, on balance, I've most enjoyed cakes that are 3-5 years old. The few 'older' ones within my (limited) budget weren't all that interesting or enjoyable.
I enjoy pu-erh, some a whole lot, but I'd give them up before I'd give up my Bai-Hao oolong, a modest Chinese Green or a good Darjeeling.
I enjoy pu-erh, some a whole lot, but I'd give them up before I'd give up my Bai-Hao oolong, a modest Chinese Green or a good Darjeeling.