tag:blogger.com,1999:blog-516171423954184083.post6013293234332662628..comments2024-01-29T14:41:37.418-05:00Comments on Life in Teacup: Concept Tea (9) - sheng with blended leaves of ancient arborsGingkohttp://www.blogger.com/profile/00717840609096741544noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-516171423954184083.post-56157769383036912002011-05-13T12:51:07.373-04:002011-05-13T12:51:07.373-04:00I left a comment here yesterday and it has disappe...I left a comment here yesterday and it has disappeared, due to server construction I think. Ah!!!Gingkohttps://www.blogger.com/profile/00717840609096741544noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-46903418530916850252011-05-12T00:48:54.912-04:002011-05-12T00:48:54.912-04:00About harsh and nasty ones may age the best - the ...About harsh and nasty ones may age the best - the potential problem is we can't know instantly, and it will be really terrible if the nasty ones don't turn good after some years :-p <br /><br />I don't have much idea about aging puerh. I still hope this can be done by professionals who will sell aged tea for reasonable prices, so that the rest of us don't have to worry about aging tea ourselves. But the aged tea will be affordable only when there is a lot of aged tea available in market. <br /><br />Some people hold a theory that, the current aged tea a few decades old (or older) are basically the less tasty tea decades earlier, and the tastier tea at that time was already consumed by people. I think it's a very interesting theory. It may not be true, but it's very hard to prove it false :-pGingkohttps://www.blogger.com/profile/00717840609096741544noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-18986729226413445972011-05-11T13:52:19.745-04:002011-05-11T13:52:19.745-04:00I can understand your doubts how a young sheng tha...I can understand your doubts how a young sheng that is do pleasant and balanced now will develop over time. Especially since they often say that it's the harsh and nasty ones that will age best. I had a similar experience with a 2010 sheng ... wouldn't it be bound to be a dissapointment in a few years? Still, I have decided to find out! (Not with huge quantities, to be sure)<br /><br />A lot will probably depend on the storage. I would imagine dry storage to be more adequate, while those harsh ones will probably develop well only in fairly humid conditions - any experience on that?<br /><br />MartinA Student Of Teahttps://www.blogger.com/profile/10049646395598215963noreply@blogger.com