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]
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5 responses to “2009 Sanhehao Yiwu via Bana Tea Compression/Storage Comparison [Episode 148]”
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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
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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-
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.
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Krusty? Why would anyone want their tea to smell like Krusty the Clown???
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I’m not sure Uncle Larry. I’m not sure…
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