"Space Cowboy" > writes:

> The best way to age tea is wait it out. I can tell you from
> experience my thirty year old teas taste more similar to the ones I
> buy today than not. I think compressed puer maintains its taste
> better than any other storage. So a given taste from years ago is
> not some mysterious byproduct of bacterial change. Already any puer
> just three years old is in demand because of lesser quality in the
> leaf of today. You can easily change the taste of puer by wet
> storage or steaming as a short cut but that isn't aging. Besides if
> shu is the accelerated aging of sheng there is nothing to wait for.

That's a mighty big "if".

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html