I'm sure some some expert tasters will be able to define the challenge here.
We know the basic issue: we want mature-tasting puerh, but that means paying a premium for good tea cakes, or waiting for twenty years for a good cake to mature properly.
Given your experience, is it worth it? Does the investment of time or money result in a tea that is extraordinary enough, say, to compare to a fresh, non-vintage tea? Some aged leaf puerh has been enjoyable, but never incredible. Or is it simply that an aged puerh provides a taste that can't be replicated otherwise?
Re: Aging puerh: diminishing returns?
Pay the $30 to get the Shin Ya at HouDe.
Then come back to me.
Or:
I've experienced this myself. Most aged puerh that truly excels is simply not available to grunts like us. You need something that's about 30 years old and was made with good leaves, and was aged well over a generation. Much of that is simply not really available.
Shin Ya is actually okay, despite being a shu, at conveying what a quality aged tea is like. It's just really rounded off and very subtle and you have to pay attention.
As far as diminishing returns go, I don't really think that's an issue. Puerh's signature tastes are reflective of one society's preferences. How a tea is aged is pretty much up to you, and if you get good enough leaves, it's great fresh, pretty awesome at 10-12 years (with just enough humidity) and expensive once it hits the 20year mark. Lastly, I think Puerh is more a way of life thing, that helps connect you with past moments, which has the appeal that wine collecting does.
Then come back to me.
Or:
I've experienced this myself. Most aged puerh that truly excels is simply not available to grunts like us. You need something that's about 30 years old and was made with good leaves, and was aged well over a generation. Much of that is simply not really available.
Shin Ya is actually okay, despite being a shu, at conveying what a quality aged tea is like. It's just really rounded off and very subtle and you have to pay attention.
As far as diminishing returns go, I don't really think that's an issue. Puerh's signature tastes are reflective of one society's preferences. How a tea is aged is pretty much up to you, and if you get good enough leaves, it's great fresh, pretty awesome at 10-12 years (with just enough humidity) and expensive once it hits the 20year mark. Lastly, I think Puerh is more a way of life thing, that helps connect you with past moments, which has the appeal that wine collecting does.
Re: Aging puerh: diminishing returns?
Thanks for your info on Shin Ya.
A local San Francisco tea shop quoted $80 for a cake of twenty year old puerh. Judging from the information from our resident experts, there was no way to buy a full cake of mature puerh - without it having other potential problems (probably not genuine, perhaps ripened, definitely not top quality). I'm not sure if I want to sweat over the details of appreciation.
Maybe that's for the better. That means there's all the more for more dedicated tea drinkers, and I have no problem with that. I appreciate your saving me the investment.
A local San Francisco tea shop quoted $80 for a cake of twenty year old puerh. Judging from the information from our resident experts, there was no way to buy a full cake of mature puerh - without it having other potential problems (probably not genuine, perhaps ripened, definitely not top quality). I'm not sure if I want to sweat over the details of appreciation.
Maybe that's for the better. That means there's all the more for more dedicated tea drinkers, and I have no problem with that. I appreciate your saving me the investment.