Why We Drink Aged Sheng Pu'er - Taste and Feeling

Examining the taste and feeling of Sheng Pu'er, and how ageing affects its flavour and effect on the body. Why do tea freaks love aged Pu'er so much? We compare the flavour of fresh versus aged tea, and tea aged in dry versus wet storage, as well as review how the historical production of this type of tea has created its modern characteristics.

These two videos were made in response to a viewer request, so if you have a topic you'd like us to make a video on, please write us in the comments!

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[jujuvonpinega]

Hands-on experience and intuitive approach is what I like about your educational tea lessons. This made me want to drink tea again)) Controlling heat and humidity in my room is something that I certainly keep an eye on without exaggeration rather trying to keep them more or less constant.

[tjeverett]

Great video. Always enjoy sipping and listening to your thoughts.

However, I think you may be mistaken about hui gan. Hui gan is not concerned so much with sweetness, but with the cooling effects you describe earlier in the video. I believe that "hui tian" is the aspect of tea's taste concerned with sweetness.
Of course, perhaps the information I have read elsewhere is incorrect and you can dispel my misinformation with something new. :) Thanks for the video.

[KB.]

So in terms of a relatively humid (70-75 not higher) storage in a tropical climate like maybe Malaysia or hongkong, what would probably be the optimal number of years for aging sheng pu’er? I ask because I’m looking to buy not so expensive sheng pu’er that’s supposed to have enjoyed 15 years of not so wet not so dry storage in Malaysia. Thanks

[guydrinkstea]

Hey Gabriele, I really enjoyed this two-part video series! Since you mentioned that the Puer you bought changed a lot after sitting with the rest of your collection for a while, I'm wondering: What kind of storage setup do you use for your personal stash?