In this episode, I give the 2005 Chenyuan Hao Shanzhong Chuanqi another go. This is a six famous mountains blend I’ve sampled a few times and each time my own impression of the tea has shifted. The tea is dark, strong, with an undercurrent of energy. Thank you to Marco and the folks over at Teas We Like for sending another sample my way.
This is about as strong a tea as you will encounter. I think this episode is enjoyable, when it becomes obvious that Denny and I are completely taken aback from the power of the tea. This was the 3rd episode of the day filmed consecutively and in TeaDB vs. the 2012 YQH Yegu, we easily lost.
The tea itself is strong, potent, bitter, and substantive.
One pumidor-related topic I contemplate is the correct way to think about the chosen container. Given we store a tea at identical temperature and humidity (say 70F/65RH), if we store the same tea for five years in two different ways, a food-grade plastic box versus an old wine cooler, how much will they differ? What about an odor-free wood cabinet or a crock? Or a natural solution in a humid place? Should we just be thinking about the container and methodology as a vessel to get the desired temperature and humidity, provided it can hit a few checkpoints (dark, odor-free)? Or is there something inherent with the choice we make here that can make a substantial impact to the finished product even if we’re able to store the tea otherwise identically.
Recently, Char (Oolong Owl) joined me for an inbetweenisode to discuss aging and aged white tea. Aged whites have become a topic of increasing interest in the west, and while Denny and I have brought a few onto the show it has not been a principal area of interest for us. Here’s a few of the big points and takeaways I had from that conversation with her. I highly recommend checking out Oolong Owl’s blog and reading up on white teas. She’s written as extensively as any English-language blogger on different aged whites. I recommend watching the original video for those interested in this topic. This is my summation and interpretation of much of the material discussed in the video.
The history of storing pu’erh.
Pu’erh storage terminology.
Storing pu’erh in the US or Europe.
Pu’erh is a tea grown in Yunnan for export to Hong Kong and other parts of southern China and southeast Asia. Here it was stored by vendors for consumption. For many decades, this was done in a process that is referred to as traditional storage. But at some point this changed and people began to store pu’erh in different climates with different methods.
There are a few common pu’erh terms typically used to describe storage (12:57). I also explore a few of the major challenges in storing pu’erh in an inherently different, colder, and drier climate.