見茶是茶, 見茶非茶,見茶又是茶: Seeing Tea As It Appears, No Longer Seeing Tea As It Is, Seeing Tea As It Is Once More. – Personal Thoughts

2 thoughts on “見茶是茶, 見茶非茶,見茶又是茶: Seeing Tea As It Appears, No Longer Seeing Tea As It Is, Seeing Tea As It Is Once More. – Personal Thoughts”

  1. Hopefully, his concern regarding all western boutique Puer is unfounded, though we will need many years to assess the truth. I have purchased some pretty bitter/ astringent teas from them, though I sought them out specifically for these characteristics. I think that the move to more “drink now” types of Puer is a phenomena that is in both Western and Eastern markets as new drinkers have entered the market with different tastes in tea generally. Dayi, Xiguan, along with many others are producing this less intense Puer and I do not think we can truly say how they will age over the decades either, though they have a track record . There is a reason I bought most of my tongs of factory tea pre 2005 besides just quality of leaf. Who’s to say what the Puer standard will taste like in the future? Probably not like us oldsters think it should…

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    1. Despite being the one to lay them out, I certainly hope they are unfounded as well! I agree with teas tending towards the “drink now” trend is relatively widespread. The optimistic view I take is that while teas (of any producer) will certainly age, and maybe be great at 15-20+ years, they may not have the legs, or strong characteristics that teas of previous eras have, but processing quality tea is becoming more and more common. I certainly don’t think this is a bad thing, just a new trend as is the way of things. I am hopeful that there will be many quality productions of teas for us in the future, whatever their “drinkable” age may be.

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