I would like to know the ageing potential of the raw and cooked stuff (Pu-erh) that you have (premium only).
A raw Pu-erh has rather different ageing direction from a ripened one:
- The raw (Sheng) pu-erh tea definitely has more ageing/quality improvement potential than the ripened Pu-erh teas. The green tea leaves are unfermented after production and age/ferment with time. Both the dry leaves and tea brew will become darker and the tea normally becomes more aromatic, mellow and smooth.
- The ripened (Shou) pu-erh tea on the other hand however is already fermented at production. The main purpose of its ageing is to allow the Ou-Dui (speed fermentation) odour to evaporate with time, thus only the natural Pu-erh aroma preserved. The fermentation potential is therefore not as nearly as big as a raw pu-erh tea.