The Rawness of Puerh Tea

Traditional processing of puerh stood out as being different from green tea and oolong production by preserving the rawness of the tea.

 

The End of Hong Kong Traditional (Wet) Storage?

Hong Kong Traditional (Wet) Storage fundamentally is a process for conditioning young puerh tea under heat and humidity to age more quickly. This nurturing of microbial activity under the process can induce a white coating to form on the tea leaves. The resulting tea takes on a dark profile becoming soft and mellow, and developing a distinct age character that is unique to this tea category. - Photo 1990s Menghai Orange Label (HK Private Commission)

Reflections on the Future of Modern Style Puerh Tea

 

Beautifully packaged and engineered by design to be compliant to a wider audience ... but are we seeing signs that the modern style of puerh tea is fraying at the edges. Has the intent to satisfy commercial interests compromised the traditional values of puerh tea?

My first encounter with the modern style of puerh tea came in 2005 at a Chinese tea market in Kunming. During that time such teas were not taken seriously and were treated as a gimmick which often resulted in them being offered to new tea drinkers. The market sentiment was very different during those times. It was a speculative market with fast money and investing in puerh tea provided a roller coaster ride of emotions. The vast majority of buyers were Chinese and there was strong demand for puerh tea that could potentially make future profits. Buyers wanted puerh tea that was age worthy and that would give them a return on their investment. The modern style of puerh tea was an unknown quantity and its docile qualities were so different to the standard puerh tea at the time that some even questioned whether it was genuine puerh tea. The hardcore Chinese buyers were dismissive of the modern style of puerh tea and as a result the more competitive buying revolved around traditional and renowned production batches by established factories like Menghai TF, Xia Guan TF and Kunming TF.

Comparative Exploration of the Old & Modern Style of Puerh Gushu - Early Stage of Ageing

 

Gushu raw material is the most highly prized and sought after for puerh tea. The raw material is harvested from big trees that can be well over a hundred and even a thousand years old. Old gushu represents a natural origin of tea leaves that is rich in nutrients, possessing a depth of character and layered in complexity making the characteristics of old gushu very unique and compelling. The transition from the old to modern style of puerh gushu is representative of the changes within the industry shaped by time, the limitation of natural resources against growing demand, changing traits to entice growth into new markets, new technology and the pursuit for quick profits.

Handcrafted Incense – Age Nerikoh Balls

Dear fellow Tea Enthusiasts,

I have recently completed a small batch of Nerikoh incense. I am making available a portion to my readers interested in using the beautiful aroma to complement a tea session, meditation, and for relaxation. I started making this batch in January of 2017 so it has taken me 1 year to complete. This unique and high quality incense presents a rich and purity of scent that can only be credited to the quality of the raw natural materials and traditional process. Heating one little incense ball will provide scent to a small room for easily over an hour. This batch of Nerikoh incense was intentionally crafted with the potential for long term aging and with time the aromas will transform and mature into something very special.

Understanding and Appreciating the Qualities of Age Tea

Very old Guang Yun Gong teacake, 40+ years old

An increasing number of tea enthusiasts are interested in age tea and have started collections with the hope of nurturing and aging their own tea. Being a tea collector myself of almost 20 years I can attest that it is a wonderful and fulfilling hobby. In this article I would like to share my experience through what I have encountered with the process of aging and the qualities that are enjoyed in age tea.

Piecing Together The Big Picture

Like a jigsaw puzzle each tea is a puzzle waiting to be put together. Each piece may be formed from a memory or a moment of revelation that comes from a tea session, discussion or research. To complete your jigsaw puzzle you will need to collect all the pieces you seek and put them together.

There is something special about drinking the same tea for over 10 years. It changes the way you look at tea. Such a journey provides a familiarity and time for reflection and thought that allows you to develop new dimensions, deeper perceptions and appreciation for the tea you have. Each tea session in the moment feels unique but over time becomes distant memories. The real treasure lays in the infinite wisdom accumulated at the end of the journey when you have piece by piece put together and created for yourself what I like to call - The Big Picture.

Broadening Our Experiences with the Aging Process

The magical influence of time in connection to the aging process is a topic that has long captivated me. For those who share the same interest and have the passion and drive to willingly pursue information and knowledge I would suggest considering additional avenues to broaden your experiences. The process of aging and its benefits extend far beyond the subject of tea. It covers various items of food and drink that have become a part of human consumption for many centuries from cheese, to pickled vegetables, cured meats, vinegar, soy sauce and a great assortment of alcoholic beverages. The aging process forms an integral part of our relationship with food, satisfying a need within our bodies beyond fresh produce.

i) Cheddar from Hookscheese, aged for 20 years, ii) Jamón Ibérico Bellota Gran Reserva, aged for 64 months, iii) Famous Yuan soy sauce from Hong Kong, aged for 1 year. iv) Traditionally made kimchi ripened in clay jars buried in the earth