Cake of Aged Da Hong Pao

[steanze]

I see that Dragon Tea House has some cakes of aged Da Hong Pao Oolong. How do these age? Is it enough to keep them like puerh cakes? Or are there more complex processes involved? E.g., is some procedure analogous to the periodic roasting of loose leaf oolong required?

Thanks!

[tenuki]

uh oh.

[brad4419]

Heres a link to it

http://stores.ebay.com/Dragon-Tea-House ... ec0Q2em322

[steanze]

Thanks! Exactly that one. I'd be really curious to know whether I could get some and age it at home just as pu erh or whether it would require some fancy processing

[tingjunkie]

I have a brick of '97 Shui Xian which is truly excellent stuff. I'm not sure of the specifics, but I've been told in order to properly age oolong you need almost optimal conditions- even more exacting than storing puerh.

[entropyembrace]

I´d say you don´t need to put it in air tight storage because it´s compressed but because it´s oolong you don´t want a lot of moisture in the air or it will get sour tasting and you can´t roast a tuo to take the moisture out like you can a loose oolong.

btw this is just speculation based on the research I´ve done...I only have 1 year of practical experience aging oolong and 2 years aging other types of tea...which isn´t much at all.