tag:blogger.com,1999:blog-21945233.post114084801304913223..comments2023-07-26T08:53:36.336-07:00Comments on tea closet: Too tight for agingUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-21945233.post-62938893236176433152020-12-24T07:49:39.760-08:002020-12-24T07:49:39.760-08:00Around 2005 I became interested in pu'erh tea,...Around 2005 I became interested in pu'erh tea, and over the next 5 years or so bought way too much of it. I've got enough to not run out in my lifetime. Today I am drinking a 2006 Liu Da Cha Shan Iron Pressed tea. Honestly, I don't hold out much hope that this will improve, ever. It actually has a metallic taste that I'm sure is NOT from the power of suggestion of the word "iorn". The harsh pressing doubtlessly exposes the chemicals in the leaves, but it also produces less aerobic conditions inside the cake. The former would expedite oxidation of the compounds, and the latter would slow it. Generally speaking, I doubt strong pressing is a good idea, and I don't particularly like having to hack away at the beeng, either. speakfreelyhttps://www.blogger.com/profile/13757071341180546490noreply@blogger.com