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Tasting a 1980's PuErh! Does Ageing Improve Ripe PuErh Tea?
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- เผยแพร่เมื่อ 7 ธ.ค. 2018
- I taste an over 30 year aged PuErh tea to try to give my opinions on how the ageing process changes the taste of ripe (Shu or Shou) PuErh tea.
► Buy this antique PuErh tea: meileaf.com/p/...
Teaware in this video:
► Turquoise Tea Boat: meileaf.com/p/...
► Hammered Glass Dao Bei: meileaf.com/p/...
► Towel: meileaf.com/p/...
Ripe or cooked PuErh Tea is always best consumed after a couple of years have passed in order to clear any mustiness which develops during the fermentation process but how doe many years of ageing affect the taste of this tea?
Sheng or Raw PuErh changes relatively quickly (in the tea world) with ageing but Ripe Tea is much slower. Tasting a real antique tea like this 1980's Sugarnut Reserve is a great way to experience the changes that many decades of storage brings to cooked PuErh.
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Don, you are the absolute king of TH-cam tea education, thank you for your commitment to tea culture and to the “sinofication” of cha dao with all the cultural and anthropological significance that brings. You have contributed so much to my knowledge of tea.
I am interested in this topic and really appreciate your insight. As a another view I want to share an article came out The Microbiome and Metabolites in Fermented Pu-erh Tea as Revealed by High-Throughput Sequencing and Quantitative Multiplex Metabolite Analysis (Zhang et all.)
“Age of tea showed significant correlation with fungal and bacterial community composition only for raw Pu-erh (Table C in S1 File). From this result, one might infer that raw Pu-erh is a robust but lengthy method of making the product, and that making ripened Pu-erh is a more demanding process, but one that does not benefit from aging. This result also seems to support the speculation that the long transport of raw Pu-erh from Yunnan to Tibet and other remote destinations in ancient times contributed to its maturation [8]. Aging does not significantly affect the communities of ripened tea, suggesting that aging ripened tea is unnecessary.”
Probably more going on than the authors attribute, thanks for your insight.
Yes I have read this paper and agree that probably the ageing of Ripe does not significantly change the fungal or bacterial composition but ageing any tea has other effects (oxidation, changes in aromatics/terpenes etc). The changes in the tea that I taste seem more related to changes in aromatics and texture rather than microbial activity.
@@MeiLeaf And the added effect of the storage location itself is probably the biggest one, I’d imagine! I love the idea of the tea picking up it’s own essence from the journey itself, though! I always assumed the aging process was more of a slow aeration/oxidation of the cake or leaves.
Walks into clay studio: Hmm, notes of pu erh
What a year for tea, you have rinsed my bank account yet again 🍵can't wait to try this!
I have to say I do love it when you show off these rare teas. Very entertaining. Thank you!
love the new set up (right in front of all the teaware) 😁 would love to see a personal favorites video!!
Where an earthquake is your biggest nightmare!
Fascinating lesson. Thank you.
I Will be storing all of my cooked Puerh’ for fifteen more years. Will start brewing in 2033🤪🤓
Petra-you are invited😸
How awesome. I have 1999 purple tea pu erh coming. I want to get this 80's one!
Super Tea Mode activated: 18:39
Wow, that's some old tea😱I wish I could get a taste!
Honestly this makes me want to get super old and just see long I can age the teas I love now
The longer deep kept ,the cooked puerh tea emplificate the deep smooth complex taste become more prosper 😌🙌
Purchased a Gong Fu Guru II from you guys yesterday-sooo Excited! Please quadruple wrap👍😃😎
I admit I was skeptical about the subject. Starting by the idea that cooked Puer already had its fermentation process accelerated, keep it for too long would only be detrimental to the tea. But wow, it seems when been kept in the right condition, it actually improves too, like the raw variety.
Not all ripe tea is fermented to full fermentation. Also there are other effects of aging, such as picking up that after rain aroma in certain climates.
You described composting. Composting doesn't sound sexy though so i get it.
Another great vid Don. I'm tasting a 2007 Brick Pu'erh while watching this and sadly not enjoying it as much as you are.
Sounds like a treat. I wonder how your raw classics will age, could be put on will worthy.
Would like to explore n experience this old tea. Would consider send some sample to me for tasting and same time can enjoy the same understand the emotion your go through when you drinking it in your TH-cam. Good on drinking the goods stuff n enjoy to the fullest.
Hi don, love the videos and the shop! I have an idea that might improve the videos. One of the very few criticisms I have is that you regularly will hold something up to the camera for a closer look and then adjust the focus with your phone. I've always found that process to be a bit clunky and awkward. There is a channel called stuffandthings that does pipe tobacco reviews, and when he wants close-up shots of the tobacco leaf he will do a cut away to a previously recorded bit where the camera and lighting are optimally set up for looking at the tobacco. Or in your case, tea, or even teaware. I know this would mean added production time, so it may not be worth it in the long run. But I thought I would put a bug in your ear anyways. Cheers!
glad to see another stuffandthings viewer here
You're totally right
Why to make it in such aseptic way? I really like the style of Don's videos as it is. It is more personal and also funny :) All this holding and dropping tea leaves and trying to focus properly - It makes the video more alive and entertaining.
Cool I will check out that channel. I would love to do more detailed cutaways. The issue is that I usually have about an hour to shoot per week in my schedule and this style of point and shoot allows us to produce weekly videos. Whenever we do more detailed videos (like our Tea in motion videos) then it takes more than triple the amount of time which would mean that we could not do a weekly video. But, we are working on upgrading our gear so that we can get better quality detail shots.
@@jang.1185 I guess my response would be that production quality shouldn't be the victim of aesthetic. Unless that is the whole point of the aesthetic. But since this is an educational channel, and Don has mentioned repeatedly that good videography is important to him, I highly doubt that is the case. But to each their own. It is a matter of personal opinion.
I bought sone 1993 menghai last time i was in london and its fantastic.
Recently i drink 2003 ripe puer and for first infusion, i mean at rinsing, it's still smalls fishy. although after infusions are nice and sweet. I think it is quite interesting that the fisheness can remain through 20 years in cake which is disappear in few years when it is not pressed.
thet tea is 홍대파달숙병. I don't know how it called in English nor Chinese
I think pressing is not for ripe puer.
Wow that's crazy Don. Quick question though, not sure if you've mentioned it or not: does this ripe have a bit of those nuts flavour? Like a nuttiness? 🤔🤔🤔🤔
Yes very nutty flavour in this one.
older then us Don ;-) ;-)
Petra Andersen birthday tea, if only it were also a Sheng! But Zi’ll definitely get some to try! Maybe this will be the epiphany Shou that shows me the light in the darkness. 😁💖🙏
Hey Dom! Could you make a video about 'Funmatsucha' 'Powdered Green tea' 'Powdered Sencha' ?
Also, could you also tell if there is any effects on the health beneficial compounds when Senchas are steamed fukamushi style?
To find true old pu'er tea for cheap nowadays you should go to Tibet countryside...or in Hong Kong if you wanna pay huge price
Never thought I would get so much FOMO over tea..! Don you are the don! Can't wait to try it.
Hey Don, i just found your channel and i went all though it. I´m just getting into the world of tea right now and i wasnt able to try that many teas until now. What i found out is, that i like the grassy japanese green teas, i so made Sencha to my everyday-tea and i sometimes drink some Gyokuro (i found your channel over your Gyokuro video). But im not really satisfied with the tea that i brew. I dont think that the tea is the problem since im sometimes able to get some good tea out of it and i followed the instructions i got and i even tested a bit around with temp. and co. but i dont often get the taste i want and if, i cant reproduce it why so ever.( I´m using a Kyusu ) I already watched your video "common mistakes when brewing" but do you have any other ideas for me? And can you recommend me another green tea since you now know my kind of taste. Thanks :)
I had opened a puerh cake and it had three small spots of white mold in a few locations. Is this common and is the tea safe to drink? (I removed the mold with a cotton swab and now it’s gone)
you should add a her cha section on your site. then i can order everything from one place?
Interesting that these leaves don't look like they were compressed. Is this the case?
How does aging works tho. can I buy young puEhr store it in my house for 40 years and expect similar results?
What's this about "cha to"? the clumped tea?
Don, was this one of the confiscated teas? If not, what has happened with those?
No, the confiscated teas are in prison and I am working on appealing their disposal.
Mei Leaf TEA VESTS UNITE!!!
Proceeds to walk all over the valuable microbes
Any tips on how 2 develop my taste and tastebuds so i can pick up more flavours in tea for the future?
Find a group of likewise people, have a tea session together and push each other to taste all the flavours.
Oh and taste and smell everything you come across.
Quit smoking if you do and don't eat very spicy food on regular basis. Taste buds will recover 😉
@@maciej6293 i dont smoke or neither eat really spicy my buds arent damaged in that way i just wanna improve them as muich as possible in a sense 2 get all the notes in the future ^^
Calgarus the best way that I found is to just drink tea. In the beginning you won’t know where to find notes, but as you drink more and more, you will slowly begin to find notes like,” this tea reminds me of a summer meadow” and from there narrow them down like,” pine trees or fresh grass etc”
Don, how woud you compare this tea to the gem juice outlaw ? some similarities ?
Great vid as always :D
Very different to my tastes - Gem juice is a quenching and bright ripe PuErh with more tang in the finish whereas Sugarnut is more herbal and sweet with nuts and meringues.
What do you mean by " boiling the leaves" for 10-15 minutes? What is that process? Is it just to see if it still colours the water or is it a method to extract to the very last drop and drink it?
I mean that you take the leaves and place them in a saucepan with water and bring to the boil and extract for 10-15 minutes. This is commonly used to get one last infusion out of very long-lasting leaves like aged white tea. Yes you drink the tea!
@@MeiLeaf Thank you! I Really like to watch your videos and learn from you.
Dang I didn’t get any :( Anyone procure enough to sell/trade? Cody from San Diego
Well I’m an ‘80s baby, and I’m confident saying it probably aged better than I did! 🤣
what happened to the tea ? why no longer available ?
We sold out but we are trying to get more from our friend in China.
That's why after drinking tea, you don't want to drink water the whole day
uhm, im not picking on you but how do you know what leather tastes like? or wood... some of these tastes are like what the heck were you eating/drinking? lol
iam drinking that tea right now, i dont like it :o
puh... one really has to get used to the taste. very interesting
Comparing to other shu puerhs, what is what you dont like on that tea
@@sexysupportgroup345 cant compare it to others because this is the only puerh i ever drank
isnt a 80`s Puerh tea very expensive? you are driking gold.
Lol if you have a nut allergy don't drink this 🤣
Kinda gross how dirty tea is. What other food production method would allow someone to walk around with dirty shoes on top of the preparation table.
So much fake shit out there. I stay away from puerh
If someone offers to give you 7.5 million dollars to never smell, touch, drink tea again would you accept?
Easy answer - no. Richness is all about experience rather than bank balance and while 7.5m would be able to buy lots of experiences, I doubt any of them would compare with the richness that a daily tea session brings to my life.
Make it 7.6 million and you've got a deal. ;-)