For the last couple months, I have mostly been drinking young Raw/Sheng Pu-Erh Tea fresh from factories or distributors that are less than a year old.

The aging of Pu-Erh Tea is another factor to consider.

To go back over the basics.

All tea is made from varieties of the same plant.

Most Pu-Erh tea is made from a variety of plants.

Young leaves and buds of trees are picked to make tea.

The leaves and buds can be dried quickly after being plucked. The tea is called White Tea.

If you first steam or shock the leaves in a wok, the green color will be fixed and the tea will be called “Green Tea”.

The leaves and buds are allowed to be slightly shocked and then dried for Pu-Erh Tea. The result is a product that can either be aged as it is or steamed slightly and formed into various solid shapes for ease of transport and aging. The traditional weight for a full size bing is 358 grams, but a disk shape called a “bing” will weigh between 100 and 500 grams. These Bing are wrapped in paper and then wrapped in bamboo leaves in groups of 7. There is a package of tea cakes.

Many years have passed since Pu-Erh was stored well.

The weather in the area buy black tea where the tea is stored and the conditions of the warehouse it is stored in affect how fast it grows.

In areas like Malaysia, Hong Kong, and Guangdong, it is quite warm and humid in the summer. Depending on the exact conditions of the warehouse, a 15 year old Pu-Erh could be considered partially aged or aged.

It might be cooler in the winter than it is in the summer if you store it in areas with a lower humidity. There is a common dry storage city in China. Tea that has been in a dry storage warehouse for 15 years is considered young Pu-Erh.

It is not intentional to have mold in the tea, but it can take on flavors that look like mold, depending on your sensitivity to those flavors. Some people may show mold. Some people like those flavors, some don’t.

I thought I would give them a try because my tea friend is very enthusiastic about wet stored Pu-Erh.

You can get a Guangdong Aged Raw Pu-Erh Tea Sampler. Most of the teas in the sample have been stored in Guangdong for over a decade.

Wrappers may be bug bitten from humid storage conditions, which is one of my favorite parts of Yunnan Sourcing. If you are squeamish, don’t order this tea.Wrappers have disintegrated due to bamboo worms that eat the bamboo leaf tongs. It does not change the taste of the tea.

So, consider yourself warned!

  • CNNP had a raw pu-erh tea cake.

CNNP had a cake called Big Yellow Mark.

The smell is of smoke. The YS site notes that this was stored in Guangdong. It was bitter in the early steeps. As the steeps advance the smoke changes to tobacco and leather.

If you’re not careful, you may find yourself in a little over your head. This tea is strong in every sense of the word, both in flavor and buzz. I can’t say it’s pleasant

  • CNNP had a raw pu-erh tea cake.
  • CNNP had a raw pu-erh tea cake.
  • CNNP had a raw pu-erh tea cake.
  • 2006 Pasha Mountain Gu Shu

The 2006 dessert is Guangdong Aged Raw Pu-erh Tea Cake.

Fairly leafy, stemmy cake, not very bud heavy.

A tea with some notes of black tea. There was no funky storage flavors. The long finish has Lingering complex camphor, herb, and fruit. Fast acting head buzz.

For the price, this tea is very well balanced.

  • 2006 Pasha Mountain Gu Shu
  • 2006 Pasha Mountain Gu Shu
  • 2006 Pasha Mountain Gu Shu
  • The Old Tree Big Snow Mountain was built in 2004.

The Big Snow Mountain had a raw pu-erh tea cake.

I have a hard time with it.

This is a good example of a Pu-erh flavor that’s funky. This isn’t that funky from what other people write. If this is mild, I’m not sure I can handle funky wet storage.

The tea’s later flavors have been transformed into a thick brown sugar-like flavor by whatever is growing on it. The buzz was strong and warm.

  • The Old Tree Big Snow Mountain was built in 2004.
  • The Old Tree Big Snow Mountain was built in 2004.
  • The Old Tree Big Snow Mountain was built in 2004.
  • There was a tea cake in 2003 that was aged.
  • There was a tea cake in 2003 that was aged.

There are early flavors that remind me of black tea, but with less astringency. A bit of roasted chicory comes to mind. There is no musty wet storage character.

The tea is very well balanced and has an interesting taste. I think it’s my favorite sample group.

  • There was a tea cake in 2003 that was aged.
  • There was a tea cake in 2003 that was aged.
  • There was a tea cake in 2003 that was aged.
  • The tea cake was aged in 2004.

The tea cake was aged in 2004.

A complex flavor with a slight bitterness and a stringency. Freshly cut wood is more floral and herbaceous than before. There is a nice camphor and herb lift in the later steeps.

A very good tea, but a completely different experience than the others.

  • The tea cake was aged in 2004.
  • The tea cake was aged in 2004.
  • The tea cake was aged in 2004.

I find drinking these well aged teas to be fascinating. I’m not sure if the taste of wet storage is my favorite at this point in my life.

The Big Yellow Mark is too rough for me and the character of the Big Snow Mountain is not enjoyable for me. I find the rest of the sample intriguing and will enjoy it. I would buy a cake from the Feng Qing Jia Ji Er Deng.

#Cha #Tea #DrinkTea #YunnanSourcing #Puerh #RawPuerh #GuangdongAgedPuerh

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