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

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

This entry was posted in Podcasts, Raw Pu'erh, Tea Learning and tagged . Bookmark the permalink.

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

  1. brian says:

    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

    • James says:

      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

      • shah8 says:

        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.

  2. Uncle Larry says:

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

Leave a Reply

Your email address will not be published. Required fields are marked *