Hey all,

I've had this question for a long time, and I hope it's not too grand a
question to ask!

If you have any insight or opinions on what characteristics of a young
sheng make it a good (or bad!) choice for aging, please post your
input. As someone who is new to puerh, especially sheng puerh, I'm
curious as to how certain flavors or characteristics can read into a
cake's aging potential and its future flavors. Bitter, strong, mild,
smokey, etc.?

Is this even explicable, or is it a "cha dao/trial and error" sort of
thing, where it takes experience to get the palate for such a
determination?

You can also post any thoughts to the thread on the puerh_tea LJ
community, if you like: http://community.livejournal.com/puerh_tea , as
I'm following the thread there, too.

~Jason

in cup now: "1st Grade" Pai Mu Tan