Puerh Storage, Aged and Aging Tea–Part II by Aaron Fisher

The second part of a special two part expose on the aging of Puerh tea


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6 Responses to “Puerh Storage, Aged and Aging Tea–Part II by Aaron Fisher”

  1. michael sanft Says:

    Dear Aaron-Thanks for your articles, I sell pu erh tea here in the US and have many of the experiences like you describe, especially of people not being used to a musty or flat first couple of washes. Many older teas I find do not have the bold taste, but still are a true enjoyment to drink. Although I relate to chi of teas, It seems inherently difficult to quantify any chi of a particular tea since people are different as our their reaction and experience of any tea. thanks again.

  2. admin Says:

    Of course, everyone’s experience of any given tea and its Qi is subjective, but is it really more so than flavor or aroma? Perhaps it is. I think this is because the Qi will be more influenced by one’s lifestyle than flavor and aroma. Of course, diet and sensitivity also affect one’s palate, and ability to discriminate flavor/aroma, but I think this affect is even more pronounced when it comes to Qi. You would be surprised how concordant a group of people with similar lifestyles and approach find the Qi of tea. There is a whole book about it here in Taiwan: a group of 200 or so– all vegetarian, all meditators–drinking different old teas in silence and recording their impressions as they do it. The book records an amazing agreement amongst them as to the kind, movement and impression of the Qi.

    Keep up the good work. As my teacher always says, “as you search for the leaves, they also search for you”. Those meant to find your good, old teas will, in other words.

  3. michael sanft Says:

    It is very interesting to try to quantify qi. I imagine if you start with a group that is already sensitive to qi, then there is some sort of baseline to judge from. If you have any of that article in English, I would be interested to read it. If you are ever in NY area, I would enjoy to drink some old teas with you. I have a decent selection of different pu-erh.

  4. admin Says:

    Of course you, and any other readers, also have a standing invitation to come to Taiwan and drink some great teas and learn with us as well.

    That article is very long, but a part of it was translated for one of the AoT issues (I think #2), so you can read a part anyway. I think the part that was translated was written by a very beginner who attended a “Cha Qi Seminar” and recorded his feelings as an introduction.

  5. Greg Fellman Says:

    I was wondering how one makes sure that a cardboard box is odorless. Does any company make boxes that are specifically odorless, or any specifically for puer storage?

    Thanks for the great articles and for The Leaf. It’s a wonderful resource.

  6. Says:

    Jing Mei Tang in Taipei, owned in part by Huang Chang Fang and retired founder of Wushing publications, Lao Liang, does produce cardboard boxes that are designed for Puerh storage. There are single tong boxes and then bigger ones that hold four of those. The smaller ones have cut-outs shaped in the word tea to admit air flow into the cakes. I use them to store all my tea and have found that they work very well and can also confirm that they are indeed odorless. I am not completely positive about the process that makes them odorless, but I know it has something to do with the fact that they are recycled more than once. It could, however, also have to do with the way in which they are recycled.

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