I inquired Char for what she would specifically urge for storage, plus she promptly demurred and said that she wasn’t really sure and that her very own storage preference may change. This is telling on whites about the present faculty of thought. There are certainly things we do know and particular best practices but we have a ways to go before we know what’s best or optimal.
If we are to take this program seriously, white teas age pretty quickly when put in comparison with pu’erh, which given western dry aging takes a lengthy time to develop different tastes that seem to grow within a decade of aging for green tea.
Kunming is the poster child of sterile pu’erh storage (both Fujian and Guangdong are relatively hot and humid). White teas stored in Kunming have not aged as markedly slower as pu’erh when put with Guangdong or Fujian.
The consensus is in a dark place and that you ought to keep the tea away from different odors. Storing it away from odors in this instance should include storing it different from different teas, because it could certainly pick up scents.
Lately, Char (Oolong Owl) joined me for an inbetweenisode to go over aging and aged green tea. Whites have become a subject of interest from the west, also while Denny and I have brought a few on the show it hasn’t been a principal area of interest for us. Here is some of the large points and takeaways I had from that conversation with her. I strongly suggest checking out Oolong Owl’s website and studying on teas. She is written as extensively as any English-language blogger on whites. I suggest seeing the video for people interested in this subject. This is interpretation and my summation of a lot of the material.
Together with pu’erh, the location is often mentioned to give some notion of storage. There’s some sign that this isn’t as crucial as the methodology is for green teas. Char hasn’t really noticed a consistent or definitive theme for its storage places (Fujian, Guangdong, Kunming) since you will find in pu’erh.
My question is, does elderly green tea contain any of the microbial fermentation that Puerh has? In essence, does all of the age with green teas come from oxidation and absolutely none from fermentation, or does it age through fermentation like Puerh… My current guess would be that it is either totally aged through oxidation exactly as aged oolong, and contains zero microbial fermentation, or is largely oxidation and partially fermentation!
Pu’erh was unquestionably its category of tea and something, when I began drinking tea in 2012. You might find pressed or marginally aged whites, but most of the western landscape saw them as a somewhat intriguing oddity. Whites didn’t have much hype and to me it seemed like kind of an afterthought. At that time elderly oolongs were bigger. Fast are extremely much something. Inside my casual estimations, it has several times bigger than it had been in 2012 and is much more available and discussed than just a couple of short years back.
Char mentioned a few teas which had gone possibly due. One picked up a great deal of unpleasant sheng notes such as sourness and was stored inside her pumidor with sheng. She mentioned some Guangdong-stored teas which have become sour. This might be associated with too much humidity (like aged oolongs).
Another tea that was problematic has been stored in a crock in which the tea had gone stale and aged into nothing. Char attributes this storage mistake to excess airflow. The idea is that air can sweep off the odor and the flavor of tea. Airflow is something people should be particularly wary of if they opt to keep it on a shelf.
Because its so new, we don’t know that much about the way to age green tea. We certainly haven’t figured optimal out in the west yet, and we farther with whites. Many of the white teas which have turned out were injuries.
Last time I did a deep dive on thisparticular, there were three camps: (a) outdated whites are for suckers, (b) treat them like puerh, or (c) treat them like peppermint (sealed w/out additional humidity and kept cool).
Dry aging and home aging pu’erh dryly is comparatively new. The most well-known example the 1988 Qing Bing, of storage, is around 30 years old. Aging whites is newer than home-stored pu’erh.
The aging process of oxidation vs. fermentation is something not covered in the movie, but has been introduced to us by Nick from the YouTube remarks .
It is hard to get older teas, however they tend to continue to get darker and create strong date tastes. The longer the tea was stored, the more possible it’s that it’ll pickup storage tastes along the way.
1 interesting thing to me is the phase that is awkward. I hadn’t previously considered the possibility of just one here, but it is logical. In pu’erh we are apt to observe this point between years 2-7, also in oolongs, possibly 2-10 decades. For these kinds of teas the concept is the same: The java has dropped the fresher, higher-notes which made it nice to drink young, but has yet to create the complexities it acquires with age. Within this phase, it is very important to wait it out rather than get rid of patience.
Published at Sat, 19 Oct 2019 07:00:38 +0000
Grades of green tea. The grade is Baihao Yinzhen.
Whites have Historically Been Stored in Fujian, followed by Guangdong and Kunming
The most well-known growing area for teas is Fujian. This is also where many of the examples have been stored. Char estimates that the examples have been stored in basic, methods that are convenient. Such as, and giant tins, bags, a few airtight the pressed cakes like pu’erh in shelves and boxes.
We Do Not Know That There & Much are Fakes
The schools of thought storage methodology are summed up by Peter Lista inside this twitter post.
In pu’erh I think of a few sheng’s astringency as fuel for aging which will hopefully become something. This appears to be less of the situation for whites. They don’t tend to be horribly astringent or strong teas in the way that pu’erh does. Becoming additional oxidized to begin also appears to be OK in a means that could be regarded as a warning sign for pu’erh.
Complicating matters for the curious, buying green green tea isn’t simple. There’s an incentive to obfuscate the age, which makes obtaining reference points for elderly. There’s now a significant requirement for elderly white teas and since not many vendors were really aging whites until recently, 20 year old whites are a comparatively scarce product. The majority of the purported 10+ year old elderly whites which have been accessible, are hard to genuinely verify. Could be half or even a third of the age. Much like pu’erh, it is ideal to take aged claims with a grain of salt.
Most Types of White Tea Ages Fine. The Grade Impacts Its Aged Profile
Char ended up weighing in, leaning towards the oxidation side. I agree and lean towards thinking as similar to aging oolong rather than pu’erh about the procedure. Aging oolong isn’t usually thought to involve microbials and does not require the humidity which does. In situation that was oolongs, the tea ought to be stored to stop it from picking up sour notes from excess humidity.
Some of The Most Common Storage Errors are Excessive Humidity & Airflow
What I Would Do
My highest priorities would be: (a) effective aging and (b) simplicity. To me, the easiest path based off the current conventional wisdom is to air out some mylar bags then seal the tea cakes off. If it’s necessary, till we know, I would not bother adding humidity. The most common pitfalls seem to be excessive airflow and humidity. In addition, I don’t see a fantastic reason to opt for something more elaborate which offers more humidity controller (i.e. a pumidor-like container).
What I Learned From Char
1 feature Char mentioned towards aging is the compression. Most white teas were not compressed until around 2007, and she notes that compressed versions tend to hold the odor, and flavor of the tea improved. They should likewise be be more robust when put in diverse problems. White tea also tends to be quite fluffy and take a good deal of room. By compressing it to some 5, this is helped with.
In the expertise of Char , most kinds of tea age fine. The higher-grade teas like Silver Needle which are heavy on buds and begin out lighter/floral tend to modify to a honeyish profile. Lower-grade teas (Gongmei, Shoumei) will begin out more oxidized and darker and will change more towards a darker, date profile as they age. Her observation is also that this transformation for white teas that are darker appears to happen.
There’s some lively debate between peaks (b) and (c). In situation (c), humidity and humidity are kept lower than (b).
Possibly the most common comparison made with aged and whites is towards pu’erh. They pressed into cakes and therefore are sold by many of the vendors. Pu’erh ages via fermentation and microbial activity. Some moisture is required by the method. What about whites?
From the movie, the phases were broken down by Char as:
- Baihao Yinzhen (Silver Needle)
- In pu’erh, foliage ranges also age otherwise but are more often blended together. I’ll be curious if we’ll see more mixing of white tea ranges from the future to allow a bit more dynamism and variety to fight potential monotone aged productions.