What is The "IT" in a puerh?

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Dec 11th, '08, 11:15
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What is The "IT" in a puerh?

by TIM » Dec 11th, '08, 11:15

Once in a blue moon, I will come across a vintage (15yrs+) Puerh with a unique character which tides itself to the more famous vintage labels. Michael at the tea gallery called it the "IT" character. Michael Plant and Petro also share the same feeling, every time we have good tea together. So, what is the "IT" in a puerh or other aged tea to you?

To me, is mostly the aftertaste from around the 5th infusion onward. Perhaps a smell from a dry cup after the 3rd brew, a thick, full and coating aroma....
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Dec 11th, '08, 13:28
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by Wesli » Dec 11th, '08, 13:28

To me, it's when the qi kicks in by around the third infusion, and nothing else matters for the rest of the session. :D
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Dec 11th, '08, 23:59
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by ABx » Dec 11th, '08, 23:59

I'd say the qi as well. I like the strong qi of a good old puerh, but I've also been very much enjoying the soft qi of a good aged wulong that brings a calm and contented silence to the mind. I've actually found this in a lot of teas, not just aged wulong, but aged wulong seems to have this more than most others. It seems to take a particularly mature and/or well crafted tea to do this.
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by Salsero » Dec 12th, '08, 00:28

Really strong and continuing aftertastes that drive me back to the pot to brew more and continue to return even hours after finishing a session. The feeling that my head is filled with aroma.
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Dec 12th, '08, 02:47
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by ABx » Dec 12th, '08, 02:47

Salsero wrote:The feeling that my head is filled with aroma.
Ah, a good cigarette will cure that XD
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Dec 18th, '08, 11:16
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by TIM » Dec 18th, '08, 11:16

Salsero wrote:Really strong and continuing aftertastes that drive me back to the pot to brew more and continue to return even hours after finishing a session. The feeling that my head is filled with aroma.
Interesting views gentlemen. I don't consider the overall qi a taste or aroma, but something else, perhaps terroir? What I am looking for the "IT" factor is the character of the taste.

Here are the 4 basic I discovered & still learning:
1. Qing (green tea/ light oolong)
2. Camphor
3. Bamboo
4. Orchid

Qing-Mostly in a younger cake, more aroma then taste. Will disappear in 10 yrs? But changed to citrus peel or aged plums.

Camphor-A back of the throat sensation. Will develop into minty character over years.

Bamboo-Both mouth feel and the aroma. Will develop to a dryer "brut" taste.

Orchid-My most sought after taste and aroma. Will develop to granny face powder after 2nd period.

These are the "IT" I do hope for in a good puerh.
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