tag:blogger.com,1999:blog-516171423954184083.post4514065666442113272..comments2024-01-29T14:41:37.418-05:00Comments on Life in Teacup: Concept Tea (8) - purely dry storage '96 Xia Guan Butterfly SpringGingkohttp://www.blogger.com/profile/00717840609096741544noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-516171423954184083.post-70046911849894917812013-11-22T00:25:39.604-05:002013-11-22T00:25:39.604-05:00Somehow this post is the most read one in this blo...Somehow this post is the most read one in this blog. Hence I feel it's necessary to give an updated comment here:<br /><br />I don't mind people giving truthful critics on my tea. In fact, I would love to hear them all whether or not I agree with each of them. Some of the negative comments we've got from tea friends were made out of the best intention and were the most helpful for us. <br /><br />I have to admit that I didn't like the above-mentioned steepster comment made by Nick305 to begin with, because I found it self-righteous and arrogant. But disliking it didn't prevent me from sharing it with people who might be interested in this tea. It was most of my interest to be informative to tea drinkers.<br /> <br />But by now, for reasons completely unrelated to this tea (at least unrelated at my end), I've stopped taking the above-mentioned steepster comment seriously. And for reasons completely unrelated to this tea and incidence that happened way before his steepster comment, this person has no credibility of any sort in my eyes. <br /><br />I don't like censorship, even on my own blog. And my judgment can't replace your own judgment. Therefore I leave my previous comments and relevant links untouched. But I would like to point out that my previous comments were made without knowledge of what this person had done to Life in Teacup. If I had known, I wouldn't have given any response to his comments other than simply condemnation. <br /><br />Thanks. Let's go back to more nice tea. Onward and upward!<br /><br />-Gingko (manager of Life in Teacup)Gingkohttps://www.blogger.com/profile/00717840609096741544noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-3530634239286178412012-06-07T03:08:46.199-04:002012-06-07T03:08:46.199-04:00I just noticed that there is a recent comment on s...I just noticed that there is a recent comment on steepster about this tea in which the writer believes this tea is "extremely wet stored". <br /><br />Here is the product feedback page on steepster. <br />http://steepster.com/teas/life-in-teacup/18868-1996-xia-guan-butterfly-spring-tuo-sheng-250g<br /><br />Here is my comment (which couldn't show up on steepster yet due to the recent system obstacles of steepster.com)<br /><br />"I respectfully disagree. I believe it's not about who to disagree with, but what opinion to disagree with. <br /><br />I can only guess the "white stuff" you are talking about is the crystallization on the surface of the tea. The formation of crystallization on the surface of old tea is significantly different from white mold. Even the crystallization is tiny and modest in my eyes, and probably one has to be very sensitive to feel the cake is "entirely covered" by it. This tea doesn't have a taste of wet storage. In fact, that's what some wet-stored-puerh lovers complain about this tea - they think the storage of this tea is too dry for their taste preference. To be honest, I thought it's pretty easy to distinguish a purely dry-stored tea (like this one) and an "extremely wet stored" tea. And I had thought the major complaint received by this tea would be its "too dry" taste. <br /><br />Mold is the number 1 thing we try to avoid for any of our puerh. Without being against wet-stored puerh, we choose to deal with dry storage puerh only. Although there are some wet-stored-puerh lovers, we choose to cater to dry-stored-puerh lovers." <br /><br />The purpose of linking the comment here is not for argument though. I recently noticed this post is the most viewed post on my blog (I was surprised though haha...) So I thought readers probably would like to see various comments about this tea, and get a full spectrum of information. <br /><br />I also want to mention that I've received quite a few comments that this tea is "too dry stored" for some tea drinkers' taste. <br /><br />Although I'm quite confused by the exactly opposite comments of "extremely wet stored" and "too dry", I guess I can feel for the latter one better. But I guess the take home message is people are different, and could get extremely different impressions about one same tea. So whether or not one's tasting notes are helpful to another person all depends on the context and common tastes(or lack of them). And eventually it's up to each person to taste her own tea.Gingkohttps://www.blogger.com/profile/00717840609096741544noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-91629712166108714462011-04-18T16:55:42.752-04:002011-04-18T16:55:42.752-04:00I look forward to try this Xia Butterfy. And thank...I look forward to try this Xia Butterfy. And thanks for some dry-wet borders. I was wondering about it many times...I have a theory that it is not only about moisture but also about microclimate and environment itself. I mean sometime the 75% of AAH can be the best and sometime it can be really dangerous (moulds and funguses).Petr Novákhttps://www.blogger.com/profile/11517473309667122386noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-11810707554907472412011-04-18T14:07:00.763-04:002011-04-18T14:07:00.763-04:00I quite prefer dry storage myself, so I look forwa...I quite prefer dry storage myself, so I look forward to seeing how the cakes I have age and to see more dry aged sheng available on the market.the_skuahttp://tea.theskua.comnoreply@blogger.com