Young vs. old shu

[G-off-re]

I totally agree with you that its not worth its high price tag but i still find myself buying it. It could be that i'm not itching enough for any other aged sheng at the moment so i'm ok with directing funds towards some shu while i wait to for some new aged sheng to arrive at the usual venders.

[gingkoseto]

Also I don't think it's possible to say generally how many years a shu should be aged. 7262 and 7581 are two examples that make such generalization impossible.

If I'm not mistaken, some of these big factories actually rest the tea for several years after production already.

Yeah I think it's very true. Many of the shu products are blends of various fermentation piles and blends of leaves from various years. And that's the key their products can have (relatively) stable, complex flavors, and even the newer ones are not (very) stinky.

[auhckw]

Old shu taste smooth, sweet... but can be quite flat in flavor or character. There is no big surprise to how it will taste.

I would rather spend the money for old shu on old sheng instead.

[chrl42]

Don't wanna drink any type of Shu in summer

But I do agree that well-stored old Shu can be quite nice..