The Semantics of Sheng – Age and Maturity

3 thoughts on “The Semantics of Sheng – Age and Maturity”

  1. What I often find to be a misconception is that wet and dry storage are often related to the location where they are stored. E.g. ‘Guangdong Storage’ pu erh are often regarded as wet-storage teas, which isn’t always true. When you walk into a Tea Mall in Guangdong, the AC is on 24/7.

    Like

    1. Hi Teasenz, do you find the association to be imperfect, or completely uninformative?

      I think that the stereotypes are useful data, even if they aren’t rules. From my limited experience, if I’m looking for a sheng which is ready to drink immediately, a 10-15yo tea stored in GD is less likely to disappoint than a KM-stored tea, all other things being equal.

      The conditions within a macroclimate (ie Guangdong, Kunming, various parts of Taiwan) may not be binding on the microclimates therein (teashops, homes, warehouses), but given the apparent quantity of tea in loosely- or non-controlled storage (warehouses), it seems reasonable to assume that a relationship exists in aggregate, even though there may be plenty of exceptions.

      I’m curious to hear your thoughts on that.

      You did bring up a very important point in the Reddit thread that is missing from this article – the effect that material compression has on rate-of-maturation. One just has to look at XG iron-cakes/tuos to see the effect.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s