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

1. brian says:

   March 8, 2016 at 8:05 pm

   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
   • James says:

     March 18, 2016 at 5:16 pm

     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
     • shah8 says:

       March 18, 2016 at 11:34 pm

       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. Uncle Larry says:

   March 9, 2016 at 11:51 am

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

   Reply
   • James says:

     March 18, 2016 at 5:18 pm

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

     Reply

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