Discussion by Example -- Green-Oolong-Styled Puerh

[TIM]

Have no idea about other tea regions, but it seems the tradtional puerh tea making is lost. What we have right now is what we gather a piece here and a piece there kind of infomation and call it the "tradtional puerh porocessing". It could very well be that tradtional green-oolong processing, trational oolong processing, etc. are brought into the puerh world and are used.

....You quoted about a nei-fei stating that the fresh tea supplied a red broth. Well if you steep young puerh long enough, even on initial infusions, and then let it sit in a cup it can take on a slightly reddish color even a brand new cake.

Though I am not questioning the fact that some parts of processing may have changed, and it is talked about how certain Factories are partially oxidizing a few of the leaves to make them easier to drink young. And there are more and more unique and interesting cakes coming out such as Purple Bud puerh, White Puerh, and puerh including some weeds that grow on the puerh trees mixed in with the leaves.

But I reiterate, I am not sure why you are so convinced that the main way to process puerh now is so incredibly different than what it was many years ago.

Well... Adam, Perhaps the rediscover of a "Long Lost", "Red Style, O R I G I N A L" puerh making method will resurface in the United States very soon. Thus will change the course of history.

Luva- have you taste the TongHing so far? And the difference between a 80-100 yrs old puerh to the 70's-50's 'Label'? Please kindly share your experience with us.

Stay Tuned Folks! To be Continue....

[Luva]

I still have no idea why you really think the processing today is different than traditional processing of the tea.

Hi AdamMY,

I don't have any idea if the current processing is the same as the traditional processing. I was asking if anyone knew for sure.

-- Luva

[Luva]

Will... Adam, Perhaps the rediscover of a "Long Last", "Red Style, O R I G I N A L" puerh making method will resurface in the United States very soon. Thus will change the course of history.

Luva- have you taste the TongHing so far? And the difference between a 80-100 yrs old puerh to the 70's-50's 'Label'? Please kindly share your experience with us.

Stay Tuned Folks! To be Continue....

I didn't taste any. Thanks.

[Luva]

You quoted about a nei-fei stating that the fresh tea supplied a red broth. Well if you steep young puerh long enough, even on initial infusions, and then let it sit in a cup it can take on a slightly reddish color even a brand new cake.

I don't think it meant let the tea broth stay in the cup overnight and change to the red color (not just a bit red but bright and deep red as very old puerhs). I intepreted it as fresh-brew. You might interprete it differently. As it seems no one knows for sure.
Thanks.