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“Sil is Here!!! We’re having tea! Of course we are! This is a sample of 2 different versions of the same tea, which I got from Life in Teacup. One is dry stored & the other is wet stored. We’re...” Read full tasting note
“Terri and I are drinking these two teas together to compare the difference between the same tea wet stored and dry stored. this is so not going to be technical and all purty like because let’s be...” Read full tasting note
Limited Edition sample set: “twins” – 2003/2004 Chang Tai Heng Feng Yuan Limited Edition. Hong Kong humid storage vs. purely dry storage
1. We focus on dry-stored teas. The Hong Kong humid storage version of this tea is an exception in our store. But we do believe both versions are very good representative of each style, and the tea is overall of very high quality. The manager has tasted 6 versions of this tea (various batches and storage conditions) and selected the favorite dry-stored version and favorite Hong Kong humid-stored version. Everybody has a preference, and these samples may just confirm your existing preference, or lead you to a whole new preference. We are not trying to demonstrate which is better. We regard it as an experience and enjoy both versions.
2. We believe, the best way to compare different storage styles must have following features:
a. The teas of the two storage styles should be of the same quality level (preferably the same tea)
b. The teas of the two storage styles should be of comparable age (preferably the same age)
c. The humid storage version should be proper humid storage (not rotten, smelly or insanitary storage). The dry-storage version should be clean dry storage as well.
In other words, they should be good teas, with good storage, and the two teas should be comparable to begin with.
Teas with all above features are not easy to find. So we think these “twins” are very interesting.
3. This tea was a special edition and was produced only once. The above-linked blog post explains why this tea is a very special version of Chang Tai product. Many people say this tea was produced in 2003 and many others say it was produced in 2004. Hence we put 2003/2004 in the title.
4. The Hong Kong humid-storage version selected here has some light “storage taste,” but is among the less humid among this storage style. In Hong Kong humid-storage version, even cakes stored in the same warehouse could have different levels of humidity levels. But overall all the humid-stored cakes have a consistent style and all the dry-stored cakes have a consistent style.
Company description not available.
2005 Changtai Yi Chang Hao "Heng Feng Yuan" RIPE 100g
Changtai Tea Group2003 Yiwu Sheng Tai
Camellia Sinensis1997 Heng Li Chang Bulang
The Essence of Tea2003 Changtai 'Yuan Nian Shu' Sheng Pu'erh
Crimson Lotus Tea2006 Xiaguan Sheng / Raw Puerh Tuo Cha Humid Stored
Crimson Lotus Tea2010 Chen Sheng Hao Fu Yuan Chang (Yiwu) Raw
Chen Sheng Tea Factory.Sil is Here!!!
We’re having tea! Of course we are!
This is a sample of 2 different versions of the same tea, which I got from Life in Teacup.
One is dry stored & the other is wet stored. We’re drinking them side by side. I have the dry stored in my mixing & the wet stored in an earthen gaiwan. Each tea has it’s own pitcher that holds 2 steeps, so we’re doing 2 steeps of each tea in each round, combining those 2 steeps in their respective pitchers, & sipping them side by side. Is that too complicated?
I’m not gonna be overly eloquent.
The dry stored version is my preference of the 2, at least initially. It has a bit of a metallic sensation on the end of the tongue at first, which I feel later translated into more of a camphor quality. The wet stored initially had the taste & aroma of a root cellar, & cedar. And dirt.
We’re on the 3rd round. (which is technically the 5 & 6 round of each).
Now the dry is becoming sweeter, the wet has a very strong tongue tingle.
Anything I say from henceforth might sound like utter nonsense, because I’ve got a hell of a tea buzz going on now!
Terri and I are drinking these two teas together to compare the difference between the same tea wet stored and dry stored.
this is so not going to be technical and all purty like because let’s be honest, we’re hanging out in terri’s office, drinking tea together and chatting. Who wants to waste time focusing on finding the right words to describe the tea..it’s about the TIME TOGETHER!!!!!!
Dry store – initial stuff, sort of a typical puerh…nothing exception here, but it’s not bad.
Wet Store – smells like….“old” it very much tastes the way that old castles smell like in europe when you go underground with that musty, earthy sort of smell. it tastes and smells like that.
round two (3/4)
edge has come off of the wet storage, but it’s still not what i want it to be. better though…better
Dry storage – seems a little smoother…the tea is a little less distinct? ie. it’s sort of easing back and the flavours are becoming a little more muted.
third round
dry – there’ a sweetness developing here, though the tea is still mild for me…
wet storage – this is growing on me. I think i’d probably really like this at about the 8th steep, but im’ not sure i want to have it and get to that point lol
