/13/06

>>> But technically, Almond / Plum / Date fragrances and tastes are mostly
>>> (and
>>> majority) the products of hydro-thermal fermentation process.
>>
>> WHAT! Say, it ain't so, Danny. These flavors figure in the 1950 together
>> with camphor, leather, lots of other complexities. Back to the tearoom.
>>
> The major difference in the taste profiles between uncooked and cooked
> pu'ers are quite clear. When you next visit Michael & Winner, please send
> them my regards, and tell them also their friends from Best Teahouse in
> Hongkong send their regards too!

I will happily pass your greetngs along. When are you coming to New York
again? Missed you the last time.
>
> ...when you next visit them, ask to see if they have an aged cooked pu'er,
> an aged uncooked pu'er (ask for a sample from the cupboard), and an aged
> uncooked pu'er (preferably from the display shelve!) . Ask if they can brew
> for you to try the differences.

It's been my experience that the shu cakes brewed heavier; even if they
don't go opaque, they lack the gentleness of the old shengs. Also, there is
a quiet subtlety to the shengs, something that dances on the tongue and then
follows up and down the throat, in a manner of speaking. The tastes we've
been discussing can come to the mouth a minute or more *after* the tea is
swallowed. I have never gotten this from a shu. I have had shus that produce
some of the flavors I'd expect in a sheng. Perhaps Tuesday we'll work on a
comparison. Would you agree with my assessment?

Michael