so much that I had to go back to the website to verify that indeed it was under the raw aged sheng section (i.e. not ripened). And it appears so.... though it does not explicitly say it.
wyardley wrote:7542 (as opposed to 7452, which is shu) is always sheng.
Drax wrote:Also, I've read about the whole wet storage issue, but unfortunately I don't think I have a good reference point to say "oh yeah, wet storage taste." If you know of any, I'd be curious to try (I'm all for trying out stuff that people can say "this is a great example of XXXX"... whatever XXXX is!).
hop_goblin wrote:Well, I think it is important to understand the differences are between 'wet storage' and pu that was stored in a more humid climate. They are not the same. Wet-stored pu is pu which was intentionally stored next to a source of humidity or that it was actually sprayed with water to faciliate and expedite the aging process.
wyardley wrote:hop_goblin wrote:Well, I think it is important to understand the differences are between 'wet storage' and pu that was stored in a more humid climate. They are not the same. Wet-stored pu is pu which was intentionally stored next to a source of humidity or that it was actually sprayed with water to faciliate and expedite the aging process.
I don't think "wet storage" always refers to storage that's intentionally wet. It really depends who is describing it and what they're talking about -- there is no uniform definition. The way you describe it is certainly not the way I use the term, and not the way many other people use the term.
Also, while pu'er has traditionally been stored in humid climates, from what I understand, there's quite a difference in the climate in Guangzhou / HK and the climate in, say, Northern Taiwan or Malaysia. And the place the tea was stored (basement? 3d floor? ground floor warehouse? damp cave), the ventilation, and the seasons has a lot to do with it.
I don't really see why people get so worked up about someone calling a tea wet-stored. To me, it's just a way to describe the way a tea tastes, and not a value judgement. Plenty of people like, and even prefer wet stored tea (and if I had to drink young sheng pu'er all the time, wet stored is the way I would want to go). However, I do think that a lot of expert's opinions on what type of storage is good is based on what they are used to, and (maybe more importantly), what they sell.
One other thing... as many people have pointed out, most teas older than the late 80s will have had some degree of some sort of "traditional" storage. However, I don't think it necessarily follows that all wet stored teas will one day be masterpieces. No matter what words you use to describe the type of storage, the storage condition of a tea very much influences its taste. Most likely, pu'er can recover from various types of storage problems to some degree, but to what degree is anyone's guess.
ps - Anyone who hasn't already read:
http://www.xanga.com/MarshalN/682032582 ... t-storage/
should go do so now.
teaskeptic wrote:The topic of shu vs. old sheng is a fun one. The more I taste the clearer the distinction grows, but I still find it tricky sometimes. The main thing I look for is that the old sheng is a more complex smelling, and is less one-dimensional. It's also usually much thicker in the mouth.
It would be interesting to setup some sort of blind shu vs. old sheng taste test.
brandon wrote:I don't mean to offend you, but if you think that 7542 is anything similar to young shu, you just have a lot more tasting to do.
This 7542 has many layers and not very much "wet stored" taste to speak of.