tag:blogger.com,1999:blog-2882557951360567838.post1968026276361423975..comments2024-03-18T02:18:37.031-05:00Comments on teasquared: Cherry, cherry, in your treeThomashttp://www.blogger.com/profile/10300536066616761466noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2882557951360567838.post-29034169067027807952009-09-21T23:17:37.873-05:002009-09-21T23:17:37.873-05:00He didn't mention much about the aging of the ...He didn't mention much about the aging of the pu-erh. It's made it 20 years thus far, and the pieces were delightful, light, not densely packed like most pu-erh — it was like a rice cake. And, to some degree, tasted like one. The fermented taste was there, but much lighter and, if this doesn't sound absurd, fresher. I'd really like to see how this ages. I'd like to taste it every year. As a rule. As a profession.Thomashttps://www.blogger.com/profile/10300536066616761466noreply@blogger.comtag:blogger.com,1999:blog-2882557951360567838.post-12974755616226399792009-09-13T17:41:01.657-05:002009-09-13T17:41:01.657-05:00Your description of the White Darjeeling convinces...Your description of the White Darjeeling convinces me how much you loved it. But how about the white Pu-erh? Is there any way we can hear about that? <a href="http://www.jasonwitt.org/spirituality-of-tea.html" rel="nofollow">--Spirituality of Tea</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2882557951360567838.post-85900770631949124652009-09-10T04:03:04.118-05:002009-09-10T04:03:04.118-05:00Thomas, did Marcus say anything about how he expec...Thomas, did Marcus say anything about how he expects the white pu-erh to age?Anonymoushttps://www.blogger.com/profile/13686236529267573559noreply@blogger.com