2011 Menghai Tea Factory 7262 (Ripe)

It’s early days yet but this tea has taken a pleasant turn.

 

1990s Guang Yun Gong

Done! Glad to see the end of this 1990s Guang Yun Gong teacake

The Glory of the Leaf

AGEING INSIGHT: The Green Banana (Heat)

The effects of heat on the ripening process.

 

AGEING INSIGHT: The Green Banana

The Green Banana

Tuition Tea

Tuition 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)

Age White Puerh Tea

 Sunshine in the cup

 

1990s Private Production

 

Old style heavy kneaded tea leaves and stone compression

2000 Xia Guan Toucha

An old classic Xia Guan toucha

Antique Puerh (Loose Leaf)

Old petrified tea leaves

Photo Set – 2003 Yiwu (Special Grade)

  

A composition of buds and tender top leaves

The Resting Period

Seasoned clay pitcher used for resting the brew.

 

"Good things come to those who wait"

Violet Fane (Mary M. Singleton) 1892

 

Charting the Evolution of Age Puerh Tea

Have you ever considered how an age puerh tea evolves over time? What would constitute as a benchmark in the drinkability of puerh tea at different stages of its maturity? As a puerh tea enthusiast and collector, how you see this playing out will greatly influence how you approach the selection of puerh tea for enjoyment and storage.

The charts below capture 4 general scenarios in the most basic form. What is true, false … possible or unrealistic? These are some of the beliefs and perceptions from puerh enthusiasts that I have come across.

 

1990s Wild Brick

1990s Wild Brick raw puerh comprised of big leaves

Tea Beyond the Border – Yiwu Impression 2

  

An old style production

 

A Reflection on the Transformation of Taste & Perception

  

The spectrum that exists within puerh tea is amazingly vast, flowing with complexity, subtle layers and nuances. Fine-tuning your senses to this unique spectrum and sensation opens your perception to a deeper appreciation and insight of puerh tea.

The Journey - An Evolution in Taste

 

2001 Millennial Old Tree Teacake (Jingmai)

 

SPECIAL RELEASE: Exploring the early beginnings of gushu production.

Tea Session - 1997 Loose Leaf (Dry Storage)

Close up of a heavily kneaded tea leaf showing traces of dried sappy residue and micro-activity.