Shine Magical wrote:
As I get deeper into shou, I realize there could be improvements in some of the ways I drink it.
Specifically how do I know if the cake is ready to drink, attained it's peak flavor?
I have read that shou should always be broken up and aired out for half a year for it to "settle."
I've also read that some shou like Dayi productions are fine to drink right away and don't really need breaking up or a settling time, because they air out the aroma in the process. In cases like this, is there still a benefit for having the cake settle?
It all depends, as usual - material (leaves), production, storage, ....
In my house the air is too dry and if the wodui or storage funk (from more humid, tropical storage) is too heavy I remove the wrappers and throw those cakes into a quarantine pumidor (large, clear plastic boxes with humidifiers). I have two of them, one for shu and one for sheng and air them out on a regular basis! Usually a couple weeks up to a few months in those boxes do the trick but you can speed up the process if you pry the cakes apart beforehand.
Some shous that I receive taste a bit flat and lacking in flavor. Does this indicate that the tea may need some airing out or could it mean something else?
It could as well mean that you got some lesser quality shu or something that hasn't been stored properly.
Unfortunately, I do not have a pumidor and have no plans to get one so I cannot make my cakes better in that way. I look forward to hearing how you treat your ripes.
Depends on the atmospheric conditions where you live. I keep my shus in those large, clear plastic boxes with humidifiers and hygrometers, I got other boxes (and bags) for my shengs, taking great care that they age properly, don't dry out and lose too much of their volatile goodies.
