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How do you like breaking up a cake vs storing it as is?
Thats a good question. I need to compare both to tell. Mt feeling is that it wont be much different in just 5 months time, especially since the compression is so light on many modern cakes.
Due to higher compression in the cetner, I suppose there might be a difference between center of cake and outer part.
According to Daniel from thechineseterasop.com, breaking up a cake and storing in pourous container is the most dramatic thing you can do to speed up aging (aside from moving to a different climate, I suppose)
In any case- this cake is still too immature for my stomach.
What I am enjoying the most these days is 15-20 year old sheng, especially from essence of tea. These may be less fresh and floral than young tea, but for me at least, the comforting, comfortable, calm nature of the aged leaf is much much more pleasant on the body and mind.
I love that racy freshness of a younger cake…. I wish I could afford the 15-20 year old or have the restraint to age my young ones….
Asaf, I agree with you. Modern cakes are so tight that aging takes longer. I bought some young tea a bit over a year ago and broke one to put in a Yunnan clay put and the other as it was. If I were to compare them, I’d would have to be side by side, otherwise I wouldn’t notice the difference. But the one in the pot is getting more mellow slightly faster. But I imagine is only good for improving a tea, not so much for long term storage.
Charles, I don’t love really young Puerh, but I long for it some times. I feel like its ‘roughness’ wakes me up with energy. But treat yourself to an aged one from time to time (As a poor guy, I buy one and its my reward tea. Sort of like opening an expensive champagne bottle to celebrate accomplishments :P ).
How do you like breaking up a cake vs storing it as is?
Thats a good question. I need to compare both to tell. Mt feeling is that it wont be much different in just 5 months time, especially since the compression is so light on many modern cakes.
Due to higher compression in the cetner, I suppose there might be a difference between center of cake and outer part.
According to Daniel from thechineseterasop.com, breaking up a cake and storing in pourous container is the most dramatic thing you can do to speed up aging (aside from moving to a different climate, I suppose)
In any case- this cake is still too immature for my stomach.
What I am enjoying the most these days is 15-20 year old sheng, especially from essence of tea. These may be less fresh and floral than young tea, but for me at least, the comforting, comfortable, calm nature of the aged leaf is much much more pleasant on the body and mind.
I love that racy freshness of a younger cake…. I wish I could afford the 15-20 year old or have the restraint to age my young ones….
Asaf, I agree with you. Modern cakes are so tight that aging takes longer. I bought some young tea a bit over a year ago and broke one to put in a Yunnan clay put and the other as it was. If I were to compare them, I’d would have to be side by side, otherwise I wouldn’t notice the difference. But the one in the pot is getting more mellow slightly faster. But I imagine is only good for improving a tea, not so much for long term storage.
Charles, I don’t love really young Puerh, but I long for it some times. I feel like its ‘roughness’ wakes me up with energy. But treat yourself to an aged one from time to time (As a poor guy, I buy one and its my reward tea. Sort of like opening an expensive champagne bottle to celebrate accomplishments :P ).