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26/02: Buy a Pu-erh tea for aging, Part III

It's time for us to reveal the secret.

Simply put, different people have different winning strategy.

First, for a person who buys directly from tea farmer, he should have monitored the whole tea making process from picking to the finished product. Here is a short list to watch:

- Not real Yunnan Daye (big leave) raw material is used
- 'Kill green' is done too late after it's plucked
- 'Kill green' is panned inproperly with too much heat or low heat
- The the leaves are kneaded too hard or too light
- so on and so forth ...

Many short-cuts or abnormal processing methods might be applied during the tea manufacturing process. The traditional tea production process is not followed. For example, fresh tea leaves are not sun dried, but baked dry in a machine, which most likely has a negative effect on the quality of the tea made and its aging potential.

It has been proven that it's an essential step to steam the maocha for aging, even you are not going to compress it into a brick/tuocha/cake - a maocha would become better aged in a few year if you steam it before placing it into the storage.

Now for us, the regular tea drinkers whom only buy the finished products, what we could do to pick a winner?

The answer is simple: go for the proved.

This means to go for the proved formula tea like Menghai Dayi 7542/8582 for plantation blend teas. For premium/big(ancient) tree/qiaomu teas, buy it semi-aged, you may start it by buying a sample, say 5 years old that has showed significant changes.

Here you are, the plain truth.

Comments made

You have enlightened us.
26/02 21:56:15

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