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

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4 жыл бұрын

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.
For our companion video on the history and lore of Pu'er, click here: • Why We Drink Aged Shen...
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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Пікірлер: 12

@tjeverett8365 4 жыл бұрын

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.

@nannuoshan 4 жыл бұрын

Thanks a lot for the comment, TJ Everett! I am pretty sure that Hui Gan, in Mandarine 回甘, is the return of sweetness, not cooling. It is a term commonly used with aged Puer, a tea has a rather warming effect, according to TCM. And Gan "甘" means sweet in Chinese. But maybe there are people using it also to refer to a cooling aspect, where did you read about it? Hui Gan is in fact sometimes used more generally to refer to any pleasant aftertaste, but this is a rather rare generalization.

@jujuvonpinega 4 жыл бұрын

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.

@nannuoshan 4 жыл бұрын

Thanks a lot jujuvonpinega for the nice words! Do you drink a lot of Puer? Is it stored in your room?

@jujuvonpinega 4 жыл бұрын

Yes, it is stored in my room in a wooden cabinet that still allows airflow from all sides. I don´t drink puerh often since it is quite strong energetically to me but I certainly came to like the taste over the years. I prefer sheng puerh for that reason.

@nannuoshan 4 жыл бұрын

I also store some Puer in a wooden cabinet with air circulation, we have something in common there 😊. Check out your Instagram inbox,before it's too late!

@guydrinkstea 4 жыл бұрын

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?

@nannuoshan 4 жыл бұрын

That's a good question! I plan doing two videos (again a 2-video Serie 😊) about tea storage. I will give details there. As for me, I pay attention to Puer storage,but not as much as other tea lovers. For example I don't keep temperature and humidity strictly under control.

@guydrinkstea 4 жыл бұрын

@@nannuoshan Oh, neat! I'll look forward to those videos. I keep everything in a box, but mainly focus on humidity control with Boveda packs. Temperature control sort of happens naturally since my room temperature is pretty consistent. I used to try temperature control with a heat mat and a thermostat, but it sort of ended up making everything more inconsistent.

@nannuoshan 4 жыл бұрын

It will take a little while till those videos are out... For now there is only a title on a long list... But they will come, promised! One about tea that shall remain fresh and the other about tea that should age.

@guydrinkstea 4 жыл бұрын

@@nannuoshan Yeah, making videos takes a lot of time and effort. Yet another reason to appreciate what you're doing here.

@KB1.1 Жыл бұрын

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