New Newsletter: Wu Yi Yan Cha, Zhu Ni Teapots, Values of the Month & More

We just sent out our latest newsletter, which features Wu Yi yan cha, two zhu ni teapots, two amazing vintage teas (not puerh) from 1993 that Roy found in the warehouse, special Values of the Month, and more! Have a look and be sure to subscribe so you don't miss a single issue.


Anonymous said...

Aging Oolong is always an interesting subject because it seems less is known about it than aging Pu-erh. Is that because it's simpler to age Oolong? Probably not because it might require re-roasting. That makes it more complicated and demanding than just storing the Pu-erh right. --Spirituality of Tea

Roy Fong said...

Aging oolong is not a new phenomenon; in fact, in the Qing Dynasty Zhou Liang Gong wrote a poem about it. In my opinion, aged puerh commands more attention because the process is more complicated and the changes are much more prominent. For puerh, the aging environment and techniques applied greatly affect the result. The aging process for oolong is different: bacterial growth isn’t encouraged (firing the tea from time to time stops bacterial activity). In the case of oolong, aging means further oxidation, to reduce astringency and concentrate flavor. With puerh, both bacterial growth and oxidation are encouraged.