Beginner Question

[beachape]

I know very little about puer, so please excuse my ignorance.

Do people drink brand-new sheng (say 2009) , or is it only good to drink after aging. If so, when do people start drinking a sheng cake?

Also, when you guys brew up your puer, do you usually use the same yixing pot? Or do you designate pots for specific types of pu?

Thanks

[JAS-eTea Guy]

Good questions that many that begin with pu-erh teas ask...
Yes, people do drink very young pu-erh as in the most recent batch of 2009 teas. You just have to realize that these teas taste nothing like older versions of the same recipe, type, or factory. Many say that they do not drink young pu-erh before about three years; Others enjoy the youngest pu-erh for the unique flavors present. Yet others will not drink a pu-erh that does not have at least 10-15 years age on it. In many cases, these folks have somewhat deep pockets.

Folks will usually use a pot for raw pu-erh and a pot for cooked or ripe pu-erh. Now, the reality is that you may begin collecting them and have more than one per general type of tea. Folks may also use a different pot for oolong, one for green tea, and one for white tea. You can see how your collection could grow!

Best regards,
Steve

[beachape]

Thanks!

Folks will usually use a pot for raw pu-erh and a pot for cooked or ripe pu-erh.

Just clarification: Do you mean that people usually use one pot for aged sheng, and one pot for shu? Or one pot for fresh (un-aged) sheng, and one pot for aged sheng and aged/un-aged shu?

Another Question: I saw the post anticipating the new 2009 cakes. I didn't realize there would be excitement for the new product if it is best aged. Is this excitement for fresh sheng cakes, or fresh shu cakes? Reminded me of the shincha excitement, but made me a little confused, ha.

[shogun89]

Well, first off, I must say I love young ( >1 year) puerh. While I also love the aged stuff, its just different, some can give you a "high" feeling, which can be very nice sometimes. Most people use a different pot for sheng and shu puerh because each tea will season the pot differently so you dont want to mix and match. The main reason there is anticipation for the new cakes is because this is when you have the opportunity to stock up on some great cakes for aging, while they are cheap. For example, a 2009 Dayi 7542 might cost $10 where a 2007 will be around $30. So if you plan on stocking up on multiple cakes for your own collection you want to buy young to save money.

[beachape]

Thanks, that certainly makes sense. Don't see myself getting a "pu-midor" to age the cakes so maybe I should invest in something already a few years old.

[shogun89]

You dont necessarily need a pumidor to age. Get yourself a hydrometer and take note of your climate, if you have around 6 months a year with humidity around 70% and you keep your house temp at 60+ you should be able to age it fine. At least this is what I'm hoping anyway. . .

[beachape]

Good point. In the upper Midwest I'd probably get 4 months at that humidity. In the winter time I'll just put the cakes near the shower (kidding).

Will extended periods of low humidity do harm to the cakes? Or will it simply pause the aging process. Not sure if puer is anything like cigars...

[Trioxin]

Good point. In the upper Midwest I'd probably get 4 months at that humidity. In the winter time I'll just put the cakes near the shower (kidding).

Will extended periods of low humidity do harm to the cakes? Or will it simply pause the aging process. Not sure if puer is anything like cigars...

From a fellow Midwesterner,.. you're screwed. The winters are too long and dry, and the summers are so hot and humid, you need to run the air (which drops the humidity). You're cakes will age ever so slowly. If you want to keep it simple, just store 'em in a box with a bowl of water.