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:
formatting link
, as I'm following the thread there, too.~Jason
in cup now: "1st Grade" Pai Mu Tan