I have many teas that are 20-30 years old. I can't possibly finish
everything I buy. Everytime I try one it has taste and aroma. I never
threw anything away because I thought it was stale. Do they taste
better now than then, I don't know. I do have one 30 year old SowMee
that doesn't look or taste like something recent. I attribute that to
age. One thing that Puer has tought me, it is the crop that
contributes to the taste from recent years. I suspect that is also the
case for older puer. I do see benefits from airing out puer but the
yeasties needs oxygen like the rest of us.

Jim

Michael Plant wrote:
> Hi Jennifer,
>
> It's important to say here that Keemun, unlike
> Pu'erh, can't be stashed away for years and
> years -- to my knowledge, that is; rather, a
> year or two of age seems to bring out its soft
> chocolate qualities. WuYi teas are also candidates
> for holding months before drinking, but
> only those that have been roasted well. I'm
> hearing that Dan Congs (Phoenix Mts) also
> take well to some age, but again, not at the
> Pu'erh level where 30 years is really good and
> 50 years is excellent. And yesterday I saw pictures
> of several cakes over 150 years old.
>
> Michael, rambling
>
>
> > Wow - I had no idea Keemun would improve with age. Are there other
> > teas, beside Puer, that improve with age? Everything I've read says to
> > consume tea within a couple of years.
> >
> > Jennifer
> >
> > Michael Plant wrote:
> >> Best news is that you can keep Keemun for a good long time, and
> >> it will only get better. So, when you find that special offering, you
> >> can stock up, and not worry about the tea going stale, provided you
> >> store it well.
> >>
> >> Michael