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
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
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
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.
Krusty? Why would anyone want their tea to smell like Krusty the Clown???
I’m not sure Uncle Larry. I’m not sure…