Tasting this 5+ year-old basket Liu An this weekend with my lovely wife. Got confused a little about LA. What I understand was: 1-LA should only be using spring buds to produce. 2-Only produce once a year. 3-From Anhui province. 4-Should be aged 2-3 years prior to sales/release.
So, is this the same species closer to puerh/oolong/green or red?
The floral was very pronounced with this LA, with a good aftertaste of sweetness and beet. Unfortunately, this only lasted for 6-7 infusions before it turns into sweet water. So, was this cooked or half/half? But the tea leaves do not seem to be too dark?
Should I take on adventure into Anhui province next year.....
My passion and love for tea was put into storage for a while, due to family duties.... And now, I am back for a little air. Here is where my passion hibernate during the past few months.
Storage and aging tea is a very time consuming hobby, little less work then habanos. But still, at least twice a month I have to peep at them. Making sure no mold or anything intruding there sleep.
I keep them in 60-75 humidity and around 40-72 F. No sun and no wind. Just basement storage in North America.
For refine aging at least 3 years up (top pic.) 1. Clean tub, aired for a week and line with bamboo for another week covered. 2. Putting moist bamboo in the tub and cover, until meter reads 65-70. Take a week to stabilize. 3. Put Treasure in. Cover and read meter in 3 days. until meter reads 65-70. Sealed and forget about it.
For normal aging, immediate consummation (bottom pic.) Leave in basement with mild and low air current (open window once a week). Control with humidifier.
Love the NY weather. So dry and cool in most basement, except summer time. Will see how these treasure age in 3 years.