Antropologie Why Work There

Puerh by Nada

Bangwa, Bulang
Manma, Banpen, Mansai

I just received an order placed last spring. Patties David Collen of The Essence of Tea (aka Nada) last year had received a warm welcome, particularly from Hobbes Half-Dipper , a reference in the world of puerh English. They were, however, pressed in small numbers and those who did not pre-ordered had to be content of samples. Hence my choice this year to go about it in advance and pre-order.

In fact, all these cakes are on sale . Given their reasonable cost, I told myself it was worth it to invest in the optical store and hope they age well. A good opportunity to talk a little my current relationship with the young puerh.

Soaring prices on the puerh is a reality (go see for yourself the new price of the house puerh 3 teas for realizing it) and it did is not a party to stop, even for young sheng (good) based on a discussion with Oliver that I think is very well placed to speak (see his interview with Cheng Sheng He.)

Bulang

(£ 40/400g)

Then we could talk for ages and storage conditions in Europe. Personally, I find this rather sterile. What matters are the conditions of his home, differences in temperature and humidity can be especially great accommodation to another. And yet there is still the unknown.

I think the best advice is that given by jeancarmet in one of his videos : buy and not worry where to store more than that. Also, do not listen to those who will say that this cake will most certainly a great puerh in several years. Person knows nothing and saying otherwise is a priori a bet, if not a commercial approach. That said, it would seem logical that a good puerh has a better chance of aging well more than another mediocre.

In recent years we have probably a sufficient basis for speaking of domestic storage and how tea is preferred. In the meantime, I am personally counsel quoted above: I buy, I store.

Bangwa ,
remote village near Jingmai.

(£ 25/400g)

I buy cakes regularly, still in reasonable quantities, diversifying sources, sources like the purchase of production sites. I try to choose quality. I think we love the product base to want to store it. I say this, but I do not drink too many young puerh. He must have at least 4-5 years in general so I began to appreciate it. I have my puerh drink now and I hope that my puerh age well. Maybe take a risk, but who can afford puerh 5 or 10 years of age in some time? Still unknown more ...

Mansai ,
village in the area of Bulang.

(£ 25/400g)

I'm not writing this to inspire a kind of paranoid. This is not a person to encourage anyone to do the same. A bottle of wine purchased today, properly stored, will be worth X times in 5, 10. That's the rule. If you want to drink good wine, you must either pay the price, or store in advance. It's the same for puerh. Except that inflation is here unknown. That said, you can taste along the way to try to follow or even understand the evolution (Excluding purchase tong, of course.)

Manma

(£ 25/400g)

I will not venture to give you away my impressions of these young tasting cakes. It's still very young. And at that age, it moves a lot, especially at first. Having taken a little bit, I put my cookies in the cupboard (away from light, odors, heat shock.) They will spend some time before Regout and observe their evolution . I'll just say that according to my criteria is the quality without a doubt.

Banpen ,
Village within 4km of Lao Banzhang, often sold as such.

(£ 20/250g)

Sleep my little cakes, sleep well. With any luck, you will offer me hours of happiness in a few years ...

you soon!



PS: sorry, the quality of some Photos flawed when zooming ...