tag:blogger.com,1999:blog-787049119265045160.post1066122808054137331..comments2024-03-19T08:17:55.123+01:00Comments on T: Me and young puerhJakub Tomekhttp://www.blogger.com/profile/12641381393855983478noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-787049119265045160.post-54073108301894405132015-10-09T12:43:38.120+02:002015-10-09T12:43:38.120+02:00Tento komentář byl odstraněn administrátorem blogu.Anonymoushttps://www.blogger.com/profile/05434696281627376707noreply@blogger.comtag:blogger.com,1999:blog-787049119265045160.post-77546225197285907032012-10-31T14:32:22.281+01:002012-10-31T14:32:22.281+01:00Actually Jakub, I think it is the process rather t...Actually Jakub, I think it is the process rather than the material. <br />In the past there wasn't so much taidi cha.according to the book China puer tea , it was only after the founding of new china that, the cultivation of teas intensified with new strains and new plantations developed. Also the old hong yins and 50s tiebing and song pin hao to name a few were yiwu teas. <br />SuAnonymoushttps://www.blogger.com/profile/02054186662131319356noreply@blogger.comtag:blogger.com,1999:blog-787049119265045160.post-68333428491362691652012-10-30T10:54:23.108+01:002012-10-30T10:54:23.108+01:00Hello Su Ming,
Yes, I thought it was funny how I &...Hello Su Ming,<br />Yes, I thought it was funny how I "naturally" came to the same conclusion like so many people before. <br /><br />I think that the young gushu puerh which is all the rage now is quite often easily drinkable even when young. So I'm not sure that it's the production process (although some attempts at "wulongization" of tea may have been made), but mostly the material. And also the origin - a lot of makers does a lot of Yiwu which is quite easy to drink when young (compared, i.e., to Bulang or Nannuo, maybe even Youle) so that's another reason why young puerh is drank so much.<br />All the best and thanks for stopping by!<br />JakubJakub Tomekhttps://www.blogger.com/profile/12641381393855983478noreply@blogger.comtag:blogger.com,1999:blog-787049119265045160.post-4860597513489397102012-10-30T10:05:46.581+01:002012-10-30T10:05:46.581+01:00Hey Jakub,
The older generation of tea drinkers ne...Hey Jakub,<br />The older generation of tea drinkers never drank young puer. Infact drinking young shengs is quite a new thing.Puer's were teas that were stored for a while before they were sold. It's only in this generation that you'd drink this year's tea , well , this year. In the young shengs were generally bitter and astringent and pretty awful to drink.And when I say young , I mean under 5 years. Do you think perhaps the process of making the tea has changed in recent years to make the tea drinkable so soon after production?<br />SuAnonymoushttps://www.blogger.com/profile/02054186662131319356noreply@blogger.comtag:blogger.com,1999:blog-787049119265045160.post-74523554740903245512012-10-26T11:32:20.758+02:002012-10-26T11:32:20.758+02:00"What were the more complex young teas you ha..."What were the more complex young teas you have met?"<br /><br />- Banpen and Mansai 2010 EoT<br />- Mannuo and Nannuo 2011 EoT<br />- Midi Raw puerh 2010, BingDao 2010 Hojotea<br />- Xiu Lin Wu Hao 2011 Hojotea<br />- Yannuo, Shuangjiang 2012 maocha Puerh.frlionelhttps://www.blogger.com/profile/16774353641718462515noreply@blogger.comtag:blogger.com,1999:blog-787049119265045160.post-46370603882887629512012-10-26T07:05:09.178+02:002012-10-26T07:05:09.178+02:00It's always good to know what you like and you...It's always good to know what you like and you are still a young man Jakub! Just think if you came to that conclusion after buying 200+ newborns (hmm unless you have...). <br /><br />Like coming out of the closet- it's good to do it before you're married with four kids.hsterhttps://www.blogger.com/profile/13118616887446192686noreply@blogger.comtag:blogger.com,1999:blog-787049119265045160.post-66590907950185048962012-10-25T22:31:58.060+02:002012-10-25T22:31:58.060+02:00Hello Eric,
first - the enjoyment - I like to writ...Hello Eric,<br />first - the enjoyment - I like to write about things I did not enjoy because there are many blogs concentrating on positives of tea but few blogs mentioning the worse stuff too. And in some cases, I hope to help by pointing out a really crappy teas (e.g., the Tong Qin Hao of 2003 comes to my mind).<br /><br />I agree that comparing young and old tea is like comparing apples and oranges (or something even further apart) - but it is only natural that one will prefer apples over oranges or the other way around.<br /><br />Also I agree that teas from 90s or so have a lot of change to happen, but I think it is a lot slower than young pu which will change a lot in three years, then develop wildly for some five more years (depending on the aging environment, of course) before settling down a bit - the changes are radical, many tastes are appearing and many are going away.<br /><br />I tried to go through some features and sort of compare them, but the ultimately important thing is the overall feeling - aged tea feels much warmer, spiritually, and I guess that it is what is the most important thing for me.<br /><br />It's not at all like that teas from 90s do not change anymore - they do - as you say, especially in their energy - but the change does not seem as radical to me.<br />All the best!<br />JakubJakub Tomekhttps://www.blogger.com/profile/12641381393855983478noreply@blogger.comtag:blogger.com,1999:blog-787049119265045160.post-41519338542070380512012-10-25T22:03:20.724+02:002012-10-25T22:03:20.724+02:00Hi Lionel,
yes, I guess that the features are ther...Hi Lionel,<br />yes, I guess that the features are there and it's in concrete people how they approach them. For me, bitterness and astringency are negatives, green, young and all that are not really positives. On the other hand, I find it easier to understand that someone does not enjoy earthy tones of aged tea :) <br /><br />What were the more complex young teas you have met?<br /><br />Lovely clean blog, by the way!<br />Jakub<br /><br />P.S. Well, I guess you can always sell your pre-2000 stuff for good money.Jakub Tomekhttps://www.blogger.com/profile/12641381393855983478noreply@blogger.comtag:blogger.com,1999:blog-787049119265045160.post-88668690305309169792012-10-25T14:51:22.093+02:002012-10-25T14:51:22.093+02:00Dear Jakub,
I guess I thought your non-preferenc...Dear Jakub, <br /><br />I guess I thought your non-preference for young puerh was obvious. :) I was always a bit curious as to why you wrote about what you seemed to not enjoy as greatly. <br /><br />Why would this reality be depressing to come to? I would think forcing yourself to do pursue an avenue of exploration that you dislike is far more unfortunate. <br /><br />Personally, I greatly enjoy baby puerh. I enjoy many things about the cakes I have written about. I certainly don't have a preference for it over aged, I love aged teas. Comparing young to old, however, is a bit of the old apples to oranges. I DO, however, prefer the earthy, medicinal, dark spiced, musty, old cakes to the camphor bombs that I seem to come across at an alarming rate from the 90s and 00s. I prefer that note with some balance. <br /> <br />With all that said, I would, however, like to respectfully disagree with your assessment that purchasing slightly aged puerh is equivalent to getting what you buy. 90s, definitely 00s, cakes have many more years of change in them... if not only in taste, but in the movement of qi. Perhaps once cakes have hit their 20 year mark or so the increments become more slight with time, but I don't think they stop changing. Wouldn't you agree? Look at a photo of a frosted, disintergrating puerh cake from the 40s and back, and tell me that it isn't different from even a 70s or 80s cake in, at very least, its energy. I also tend to think that their aromas and flavors become more vaporous. <br /><br />Anyway, a great posting as always, and I look forward to more writing on your adventures with aged puerh! :)<br /><br />All the best,<br /><br />Eric<br /><br />discipleofthetealeafhttps://www.blogger.com/profile/13951770887062358879noreply@blogger.comtag:blogger.com,1999:blog-787049119265045160.post-51466092610664507562012-10-25T14:19:07.938+02:002012-10-25T14:19:07.938+02:00Very interesting post Jakub.
I am a gig fan of jap...Very interesting post Jakub.<br />I am a gig fan of japanese tea, but also like pu er a lot.<br />And I like young shengs A LOT. I began drinking pu er in 2003-2004. Drinking shu and aged shengs (10-15 years). At that period, very young shengs had no interest to me (all the same, simple taste, bitter...). Now that I am drinking pu er again, I almost only drink young pu er : 0-2 years. What do I like ? They are green, fresh, close to nature, bitter, astringent. I like to prepare them with a lot of leaves, to have a strong liquor, that shakes you...I find old pu er more annoying, too smooth, too calm.<br />You say " because the taste components are not yet developed" in young shengs : I am not sure. I have many very young shengs that are really complex.<br />50% of my pu er stash is made of pu er before 2000 : very hard problem to solve : what to do with this ? ^_^<br /><br /><br />Lionel<br />http://emotionsdethe.over-blog.comlionelhttps://www.blogger.com/profile/16774353641718462515noreply@blogger.com