/ck/ - Food & Cooking

>>20429363
In my opinion most good examples of the sort of teas that are aged (heicha in general, lightly oxidized "brown" white teas, shaihong black tea cakes, roasted oolongs) will age fine. Mind you there is no guarantee that the aged tea will be better than it is when it is young, only that it change from a young flavor profile to an old one. You cant expect a cheap subpar tea to became an excellent one, though sometimes things do get better or worse with age. For sheng it is traditionally though that stronger young sheng ages better but I am not sure that's entirely true. I have had some cheapo aged yiwu that was great even though was probably soft to begin with and some intense factory touchas that are still too harsh 15 years later. I think it more depends on how bitter you want your tea to be. Unless you tea multiple decades of wet storage on it it is not going to lose that much bitterness. Most opinions on puerh aging are speculative as the puerh processing and storage conditions have been continuously changing. Pick whichever school of though you think will get you the style of aged puerh you want.

>>20429371
>Can you age a tea?
Yes, Certain types of Chinese teas like puerh are commonly aged. Such teas are disproportionately popular among /tea/ anons here.