On Mar 29, 9:06*am, cha bing > wrote:
> Is there such a thing as pu-er that is too old?
>
> I don't have experience drinking much pu-er, mostly what I've had is
> green and/or cooked pu. What I've tried to imagine is something that
> has a flavor somewhere in between those two extremes--if you take all
> of the "green" flavor away, will the tea be diminished in some way?
> I've looked at pictures of some of those really really old 1930s or
> 1950s cakes and I can't help but wonder if at some point the tea just
> doesn't lose some of its character and complexity. Anyone with better
> experience have preferences for a certain age of tea that is something
> less than "as old as I can get it"?
>
> cha bing

Yes, all puerh teas will eventually peak at one time or another after
which things will naturally go downhill. But that said an important
factor is storage and whether that aged tea is being cared for in the
correct manner. There is an article that is intended to help clarify a
few points on this matter. If you are interested it is available at
http://www.puerhcha.com/Pu-erh%20Tea...nce_of_Age.htm

Varat