Hi Tea Guy,tea-guy wrote:Mmm, those look tasty... Om nom nom...
Wow, what a supremely interesting topic!
In my experience, some pu-erhs can look very tasty, only to be smoky, ahsy, and choke-y, i.e. - bad. And, unageable (unless you have access to roughly 90-100 degrees F and high humidity as constants).
I have been really into pu-erhs for about 4-5 (just changed this, 2-3 was wrong, wow how time flies) years now, and still consider myself not much more than a beginner. It is an ancient and complex arena of tea - full of counterfeiting, and both good and bad teas - and I must share that in my experience there are a lot of undrinkable/unpleasant pu-erh teas out there. Many sheng cakes yield a chan-ko experience (forgive my complete lack of chinese linquistic skill - I have only heard the term - and do my best here to share it - I think it means roughly - choke throat; I have some online-purchased sheng pu-erh cakes that were "5 star", well reviewed, and which upon brewing I found undrinkable - they impart a choke throat experience, and sadly, here in the bay area of Calif, I cannot age them unless I invest in some kind of incubator - plus I don't have the time or inclination, or skill to monitor them and know how to respond properly to the inevitable mold/mildew that would ensue from the needed humidity).
Also, my sense is, for a green/raw/sheng cake to age to a proper, good, dark pu-erh that yields a dark rich infusion, would take (my guess) somewhere along the lines of at least 15+ years, and again, at relatively high heat, and high humidity (both are needed).
Now undoubtedly, there are those out there who may enjoy teas that impart the choke throat experience - but after having dialogued with several very experienced tea drinkers (particularly chinese tea people) this is not the desired quality (and as a tea lover, epicure, and foody, I hate it).
I am fortunate to live near a couple of very good tea houses (Teance in Berkeley, and Imperial Tea Court in San Francisco), and have had access to a couple of tea masters (Roy @ Imperial and Master Wang who visited at Teance and does his own thing @ Zen and Tea - he is involved with the Pu-erh Institute in China).
I'd like to dispel a rampant myth about aging pu-erhs - if you purchase a sheng pu-erh with plans to age it - probably not possible. Pu-erh tea, in order to age needs heat and humidity together, and due to the humidity, must be monitored to protect against unwanted molding/mildewing. I have been informed, much to my dismay, that pu-erhs that I purchased and that I thought were aging, are not due to the lack of a proper combination of heat and humidity. I have verified this by tasting again some cakes I bought 1 1/2 years ago, and they go unchanged in any way.
Teance sells very reputable, and lovely pu-erhs (I recommend the pu-erh A, also the 15 year - both are loose, not cake, and shu/cooked).
Also Imperial Tea Court has reputable pu-erhs, and you could call and probably arrange to speak to Roy, and get a good recommendation.
Occasionally I have tasted (and purchased) some good green/raw/sheng pu-erhs - and the most consistent is from Rishi tea. They sell in toucha form, also bing-cha (300g cake form) and both are good.
Good luck, and may the Purple be with you!
ps - Master Wang has a site, also SF, Zen and Tea. I highly recommend the Trinity brick!
