Comments

5 responses to “2009 Sanhehao Yiwu via Bana Tea Compression/Storage Comparison [Episode 148]”

1. 

   March 8, 2016

   brian

   This comparison brings up a lot of variables. For one, anaerobic vs aerobic fermentation. Also, the loose tea would slowly oxidize over the years, which makes it interesting that Denny compared the loose version to a red tea.

   I would agree that in a few years down the road, the caked version will probably be more obviously better. There’s a reason aged loose pu’erh is considerably cheaper than aged compressed pu’erh. It lacks depth and nuance

   Reply
   1. 

      March 18, 2016

      James

      Hi brian,

      Thanks for the thoughtful comment and insight. It’d be interesting to have the loose tea further down the road. I think I can approximate how the caked will be, but the loose was in a frankly oddball state.

      Cheers,
      -James

      Reply
      1. 

         March 18, 2016

         shah8

         Loose always is oddball. All of the 2006 loose tea Sanhetang made, and sold to Houde/given away, and which I’ve had access to (Gaoshanzhai, Mahei, Guangbienlaozhai, Banpolaozhai, 2007 Diangu) all basically froze, and age mostly like oolongs. I think for processing reasons, tho’ this loose so called Mansong maocha I have is also oddball in a similarly frozen way from 2002. The XZH 1998 maocha has its weaknesses as well, but is pretty good–mostly because they were in bags and autocompressed when Tony Chen bought them. I think.

         Reply
2. 

   March 9, 2016

   Uncle Larry

   Krusty? Why would anyone want their tea to smell like Krusty the Clown???

   Reply
   1. 

      March 18, 2016

      James

      I’m not sure Uncle Larry. I’m not sure…

      Reply

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