2 Responses to Why Not (Age) Oolong? [Inbetweenisode 167]

1. Jonny山内 says:

   June 12, 2018 at 8:30 am

   Great discussion about aging oolong, I think Garrett is on point about the fact that branding has a significant impact on Western ideas around product, possession and ownership which influences consumer preferences and behaviours. Often I find there is a niche of oolong collectors that have bought into the whole oolong roasting with expensive set-ups, however as James clearly stated in the West we have the climatic advantage and such set-ups are not nearly as needed as much as hot humid Taiwan or mainland China, where drying and re-roasting is required.

   Personally I think oolong teas are great category of teas to experiment with storage, without the tears of Puerh. Whilst it is nice to have access to a tea roaster if you are going to get into aging oolong in a big way (Taiwan Sourcing sell a reasonably priced one) it is not an essential piece of kit if you take James and Garrett’s advice on keeping the air out.
   Trying out different storage vessels is always a nice way of getting something out of oolong storage. I have a batch split between being stored in an un-treated cherry wood vessel and clay.

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   • James says:

     June 19, 2018 at 10:59 pm

     Thanks Jonny. Yes, I agree with Garrett as well. Pu’erh is marketed as something that can age, oolong usually not. Collectibility and the mysticism of aged pu’erh certainly plays into this as well.

     When we take a step back, and look at 20 year trajectories or whatever pu’erh isn’t necessarily a sure bet and oolong may very well be the easier option for us out west.

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