An Old Yinhao tuo

 

This raw puerh tuo was produced in 2000.   I broke up this 22 year old tuo and stored the pieces in a tea caddy.  The compression is still quite hard and I had to used a pick to carefully fry the tuo apart. 

This tea is strong.  Lighty smoky with an interesting Chinese tonic soup qualities in both taste and aroma.  Mild camphor aroma with a slight intoxicating sensation after drinking the tea.  I enjoy drinking this tea hot.  Smooth and mellow.   

But I digress.  The difference in drinking an old tea, in this case a 22 year old tuo against a newer pu erh would be that the older tea would have some age in taste and aroma.  In this case, this tea was less smokey since I drank a similar tuo 10 years ago.  This tea has mellowed but remain a strong tea.  I actually reduced the tea leaves used for a tea session. My thoughts are that if you are aging your pu erh tea, please expect your tea after aging for 12-15-20 years to be more mellow than it was after time in storage. The tea cannot be stronger in taste and aroma after time in storage. What I am trying to say that if you have a pu erh tea that is smoky or fruity or floral and you store it away..... that tea will not become more smoky, more fruity or more floral.  Some pu erh tea may not age to one's expectation. It is not that the tea is good or bad but this was the result of the tea, the processing of the tea and the storage conditions while the tea were being kept away.  Storing a pu erh tea is an adventure in itself. I have a number of teas that is coming to 20 years of storage. I look forward to drinking them.