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On 21 Dec 2003 02:14:56 -0800, (Jansen
The TeaLover) wrote:

>Dear all,
>
>Maybe someone can help me with this one, since I do not seem to be
>able to find any information on the internet on this.
>
The way we make our Aged TongDing Spring oolong is to keep left over
Spring harvest in double layered plastic bages and leave out door for
7 years. Then we keep them in cooler for 7 years. So, the tealeaves is
aged for 14 years. The use of plastic bag is for sanitory reasons to
prevent contamination. Of course, there is a baking processe at the
end.

What is the chemical reactions or a break down of chemicals during the
7/7 process is unknow to me. However, I am sure of one thing. That is
the cell wall of the tealeaves have been broken down further.

Are there new flavored chemical compounds formed while ageing? or the
break down of the cell walll, so its easier for hot water to extract
the more flavored chemical compounds? Your guess is as good as mine. I
think it is both.

>Not so long ago, I found some old tea in my cupboard. It was already
>there for a few years, so I thought about throwing it away. Luckily I
>didn't because it turned out to be very nice tea: nice and round,
>slightly sweet with a very rounded off character, not bitter but with
>clear body.
>After finishing the package (it was Pickwick Orange Pekoe loose leaf
>tea) I went to the store to buy me a new one, only to find that the
>quality was not the same. Since it was stored in a wooden box I first
>thought that it might have taken up some of the wood flavour or that
>the blend of the manufacturer had changed.
>Recently, however, the same thing happened with an old package of
>Livingstone tea ('Sources from the nile') this time stored in an
>aluminium pouch which was well closed. The same excellent rounded off,
>slightly woody and sweet flavour.
>Now I am wondering: is it this special blend (I do not seem to be able
>to get it anywhere here in Holland (tips would be welcome!) - an aunt
>brought it from Kenya) or the fact that is also a few years (4+) old?
>Since I cannot get it here I cannot rush out to the store and compare!
>Ordering it from internet is very expensive (UK is the closest;
>shipping fees are very high) and might give a disappointing result.
>
>So my question: does anyone know about this effect? And if so, is
>there a way to speed it up? I am willing to store some tea for a few
>years, but if it works, then I would have wished storing a lot more.
>On the other hand, if it doesn't, storing a few kilograms seems a big
>waste!!!
>
>Any information would be *HIGHLY* appreciated!!!
>
>Many thanks in advance!
>
>Frans Jos Jansen
>
>(P.S. I know storing First Flush Darjeeling etc. will have a
>detrimental effect on the quality etc.: this is really about rather
>average teas turning into something special that I have not found so
>far in the 30+ loose teas I bought looking for the same aroma....! (I
>have discovered many other exciting flavours though, so it was well
>worth it...))