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The Leaf » Blog Archive » An Introduction to Aged and Aging Puerh Tea By Huang Chang Fang

An Introduction to Aged and Aging Puerh Tea By Huang Chang Fang


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Tea expert Huang Chang Fang guides us through the essentials of Puerh aging.

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3 Responses to “An Introduction to Aged and Aging Puerh Tea By Huang Chang Fang”

  1. Lethargus Says:

    Thank you!
    Very good general article.
    Not too sure about the shrinking molecules but…
    sharing this esoteric information is much appreciated.
    Please keep it up!

  2. Al Says:

    I think he means the average molecule size becomes smaller, meaning the compounds break down :)

  3. MIchael Sanft Says:

    Thank you I enjoed the article and it was interesting to hear how each cake in a single batch can possibly taste different. People look for a consitency which seems almost impossible to reproduce. I have three 80’s Guang Yuns from different sources and each tastes differently due to storage, so I am a believer in proper storage. Also cakes that were stinky when I received them have aired out over a year (to 8 years) and have mellowed and become like a different tea. Thanks again for your great articles.

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