In episode 148, Denny and James compare the same base material stored in loose maocha form (California) vs. the caked China-Stored version. Very interesting comparison and big thanks to Bana Tea for providing the materia (the 2009 Sanhehao)l
2009 Sanhehao Yiwu via Bana Tea Compression/Storage Comparison [Episode 148]
5 responses to “2009 Sanhehao Yiwu via Bana Tea Compression/Storage Comparison [Episode 148]”
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
Krusty? Why would anyone want their tea to smell like Krusty the Clown???