tag:blogger.com,1999:blog-21945233.post5626896382570296401..comments2023-07-26T08:53:36.336-07:00Comments on tea closet: Reflections at the 7 Year Mark After a 5 Year HiatusUnknownnoreply@blogger.comBlogger8125tag:blogger.com,1999:blog-21945233.post-35354171853823358862014-04-27T19:57:08.084-07:002014-04-27T19:57:08.084-07:00This is John Zhang from LongRun Tea, China, I lear...This is John Zhang from LongRun Tea, China, I learned you from your website.<br /><br />After read your homepage, I happily found that you are selling some Yunnan Teas .Do you often come to Yunnan ?<br /><br />We LongRun Tea Group are a manufacturer with RA, IMO, ISO,HACCP, GAP, QS certificate, our main products cover Pu’er Tea, CTC black tea, Congou Black Tea, Instant Tea, Tea Extracts, Tea Foods.<br /><br />We now have 700+ worldwide LongRun Tea franchises and are developing the overseas market and are seeking for good potential partner in a long run.<br /><br />Hope to find a way to work with you. Waiting for your contact to discuss the possible deal. Thanks.Anonymoushttps://www.blogger.com/profile/10734571079213973774noreply@blogger.comtag:blogger.com,1999:blog-21945233.post-11445081434598335832012-06-21T10:13:21.816-07:002012-06-21T10:13:21.816-07:00Dear Hster,
Aaron Fisher, of global tea hut fame,...Dear Hster,<br /><br />Aaron Fisher, of global tea hut fame, has storage facilities where anyone can store their tea free of charge, for any amount of time, in MiaoLi, Taiwan. I can vouch that he is more than trust able. <br /><br />If you would prefer your tea closer to home, the Tea Institute coudl also store your tea; it wouldn't be as authentic as Taiwan ageing, but we have humidity and temperature controlled closests for sheng and shu. <br /><br />I suspect with 'extra-dry storage' the microbial colonies in your cakes are dormant or dead... the best thing to do would be to age them with other pu'er in a better environment that has living colonies. <br /><br />Hope this helps,<br />and very happy to see that you have restarted the blog! <br /><br />All the Best,<br />Jason M. CohenJason M. Cohenhttps://www.blogger.com/profile/12924189855341054107noreply@blogger.comtag:blogger.com,1999:blog-21945233.post-71371239301156331032012-06-05T01:22:59.100-07:002012-06-05T01:22:59.100-07:00Don't part with anything you don't want to...Don't part with anything you don't want to part with. I'll be happy to send you aged shu or other aged things in return. Send me a line at mail (at sign here) marshaln (dot) comMarshalNhttps://www.blogger.com/profile/16776398824139018801noreply@blogger.comtag:blogger.com,1999:blog-21945233.post-45402585973070660212012-05-31T22:47:16.337-07:002012-05-31T22:47:16.337-07:00If you want aged shu, I can find you some in HK an...If you want aged shu, I can find you some in HK and trade you - depends on what sheng you want to part with, of course :)MarshalNhttps://www.blogger.com/profile/16776398824139018801noreply@blogger.comtag:blogger.com,1999:blog-21945233.post-31778250959098617992012-05-31T20:55:56.067-07:002012-05-31T20:55:56.067-07:00Israel,
So I've been racking my brains on how...Israel,<br /><br />So I've been racking my brains on how to beat this low humidity conundrum then I ran across hojotea's minority view on pu-erh storage. <br />http://hojotea.com/item_e/d12e.htm<br /><br />I've included the juicy bit here which is ringing bells in my head:<br /><br />"We however think that pu-erh must be kept without oxygen. Therefore our tea is packed without oxygen even if we need to spend extra effort in packing. First of all, the primary reason why pu-erh tea is compressed is to ensure that there is no oxygen inside the tea leaves. Those ancient people in Yunnan has known that in order to get tea matured nicely, it is essential to remove oxygen. Similarly, Taiwan oolong is sometimes kept without oxygen. With this method, the original floral flavor of the high mountain oolong becomes a distinctive peachy flavor after being kept for 3-5 years. For pu-erh tea, the same theory is also feasible."<br /><br />Following hojotea's argument, storing shengs in airtight packaging with sufficient moisture should solve the lack of ambient humidity no? I must investigate this further. <br /><br />I'll try to write another post tonight...hsterhttps://www.blogger.com/profile/13118616887446192686noreply@blogger.comtag:blogger.com,1999:blog-21945233.post-79399712479902704422012-05-31T05:36:35.188-07:002012-05-31T05:36:35.188-07:00I'm not sure what I've got on the shelves ...I'm not sure what I've got on the shelves these days. My guess is somewhere around 55 pieces, just shy of your collection. That's after having given away a number of beengs to tea pals. At least I don't have a room full of the stuff. I pretty much stopped buying whole cakes a couple of years ago-with the exception of a couple of cakes from Essence of Tea that I could not get samples of. I still drink young sheng, I've just had to scale back drastically. From every day to once or twice a month at most. I'm not a big fan of shu pu, unfortunately. I don't mind it, but I find most of it a bit dull. Something to drink "grandpa style" on the road with a thermos of lukewarm gas station water. (Maybe that's the problem?) Always willing to trade, exchange samples, etc. The only thing I know is that aging is not an option here and, therefore, collecting is out of the question.Israelhttps://www.blogger.com/profile/09815074098217048456noreply@blogger.comtag:blogger.com,1999:blog-21945233.post-39038575092134902352012-05-30T20:22:24.336-07:002012-05-30T20:22:24.336-07:00Dear Israel,
There is at least two of us in this ...Dear Israel,<br /><br />There is at least two of us in this no sheng island then. Just out of sheer curiosity- how big is your collection? Perhaps someone on the boards is willing to trade your cakes for older samples or shu? Are you interested in drinking shu at all? I myself am racking my brains to think of creative ways to reduce my sheng collection in favor of older cakes or interesting shu. I don't want to pawn anything on ebay and I think I'd really rather trade it. I'm too shy to carry this plan through but I thought of approaching local tea vendors and see if they are willing to give me store credit for some of my beengs.<br /> <br />hsterhsterhttps://www.blogger.com/profile/13118616887446192686noreply@blogger.comtag:blogger.com,1999:blog-21945233.post-55513149172346563022012-05-30T16:31:18.853-07:002012-05-30T16:31:18.853-07:00Thanks for this post. My young sheng experience i...Thanks for this post. My young sheng experience is very similar. I dove in with ardor and, in my case, recklessness. Started amassing beengs on the shelves for aging and tasting. I drank so much young tea, my body started to protest. I've had to take a sheng hiatus and in the meantime have realized that Montana may be about as bad a place to age puerh as it gets. The more wimpy teas have faded on my shelves. The potent stuff is still kicking, but it hasn't changed much. I think I'm done trying to store and age tea here. It's "buy for immediate drinking." But what to do with all of this tea I've amassed? I've started to give some of it away to friends. One can always buy tea that has been aged in ideal conditions, but you pay for it. I'm left with drinking my way slowly through what I've accumulated, as my body can handle it. I feel like a case in point for: "take it slowly." With samples, one can now do so.Israelhttps://www.blogger.com/profile/09815074098217048456noreply@blogger.com