shou puerh and againg. ????

[brandon]

It is nice that you were able to get such a pleasant 7572 there.

Shu, including 7572 that has been kept in southern China or the US for 10 or more years does certainly lose the initial off flavors, but anything in the way of "substantial body" is long gone.

I first enjoyed shu due to its thickness and richness. To me, *most* aged shu loses its charm and becomes earthy, sweet water. I suppose someone could say this better approximates sheng, but it is thin and boring to me.

I have had an example of a few shu puerh perhaps stored differently. An 84 CNNP shu from TeaMasters was dark, thick and rich just like I like, but the trendy new overcooking of the factories never touched it, and it has mellowed a perfect amount. I also have a 91 CNNP mixed brick (no more info than that unfortunately) that is also worth raving about.

Anyone come across any other aged shu of this variety?

[Jedi]

It should also be noted that some 'vintages' of 7572 were made with some sheng thrown into the mix and this is also true of the 8892 recipe, which is renowned for the mixture. Most authorities put it at 30% sheng, 70% shu.

I have several beengs of the 8892 from when it was first produced, and these are nicely drinkable now, with both the soupy characteristics that you, Brandon, mention as well as a slightly fresher undertone which probably comes from the sheng mixed in.

[shogun89]

Greetings all.

I've been lurking a here a while, and this is a timely subject to chime in on as it's something I've been thinking about recently.

A couple of weeks back I came across some Menghai 7572 from the early 80's. It had been stored in China for a while, and spent most of the last 10 years or so here in Malaysia. High humidity conditions are normal here, and I know for a fact the beengs were well ventilated over the years. The 7572 is a shu using a variety of leaf grades.

The 'shu' smell, or 'cooked' aroma is all but absent from the dry cake, and big leaves were visible from both sides of the cake. The dug out segment also showed potential. I was amazed at the condition of the cake.

Two rinses, and a lovely deep burgundy broth poured forth from the pot. The body was substantial, and the flavours deep and earthy, with a prolonged finish. Time had certainly done it's work, with the tea exhibiting an impressive endurance.

The experience demonstrated to me, for the first time, how shu can age, as previously I'd been wholly obsessed with aged sheng. And I concluded that it had aged pretty well!!

In order to further explore this tea, I've dismantled half the beeng into a clay container, to approximately 2/3rds full. The lid is left partially open, and by aerating the tea in this way, I hope to open it up further.

Conversations with more senior tea drinkers always yielded similar opinions, in that a good shu will age and develop to provide years of drinking pleasure. Patience will improve, as will flavour and smoothness. We're not too concerned in these parts when it comes to dry or wet stored, for as long as light is kept away and ventilation is available, the rest should take care of itself.

Pu Erh aging in SE Asia is generally speedier than in the Northern Hemisphere due to constant humidity and relatively higher ambient temperatures, so even a 5 old tea here may display characteristics of a 15 year old tea kept elsewhere.

Thanks for the info Jedi, from what you say it could be beneficial to get some good shu and put it away for a bit. Anyway, welcome to the forums, you seem very knowledgeable and we're glad to have you along.

[Jedi]

Thanks for the welcome Shogun!

It is nice to be able to share knowledge and opinions in a friendly and conducive environment such as this.

One more thing about shu, whether 'young' or 'aged':

It would seem that breaking up a portion of a brick or tuo or beeng, and leaving the pieces and flakes to 'air' out for a week or two, would provide some noticeable improvement in the quality of the tea subsequently brewed. I would lean towards the notion that it is the increased ventilation provided over a larger surface area of leaves, that is apparently help disperse the 'cooked' aromas and flavors. I tend to do this with tea that I intend spending some time with, and use clay jars.

[odarwin]

hi jedi,

very nice input on storage you did...

i would like to ask if you could share your storage habits here.
i know for sure that malaysia and the philippines have similar weather, but malaysia seems to be more humid than manila...
how do you store your tea cakes? do you put them in boxes or just leave them naked with just the tong wrapper on? when do you use an electric fan (if you do)? and do you use a dehumidifier?

please do share your experiences as this really is very interesting topic
thanks in advanced
-darwin