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I’m wondering if there is a preferred storage container or storage conditions to age high-fired oolongs, either ball-shaped or strip-shape. The goal would be to fade away the “fire taste” or smokiness in the tea to reveal the tea taste.
What is traditional wisdom ? Porous earthenware ? Paper package ? How do high-roast teas evolve in more humid conditions, Hong Kong, for example ?
Is there a gong fu approach to brewing high-fire teas to minimize the fire or burnt taste ?
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@Herb, to lower the firely tones in a high fired oolongs there are many “secret recipes” employed and suggested by various teashops. However, we find the simple way of storing it for a few years in air-tight containers the best in mellowing the fire and truthfully retaining the natural taste of the production.
To infuse the tea well, employ a good Yixing teapot and give the leaves two rounds of blanching before infusion. Use shorter infusion time in the beginning and longer for the more truthful taste of the tea.
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