Aging cakes

I’m in Portland now, getting ready for the upcoming festivities… so don’t expect much update in the next week or so 🙂

However, there are always observations to be made.  As Walt just pointed out in his comment to my last entry, cakes change — and they are always changing.  I bought a cake of the 2002 Mengku for my cousin a while ago when I was still in Beijing, and now it’s been here for…. 2 years or so.  What I’ve noticed, when I tried it yesterday, it’s much sweeter and mellower than when I got it — less bitter, and more fragrant.  I think the climate here works fairly well for aging puerh — a dry season in the summer, and a wet season during winter.  The wet season here is wet enough so that the cakes are sufficiently moist, and then dries out a bit during the hotter months.  In fact, I suspect the whole Pacific Northwest works fairly well, probably.

I wonder how my cakes in Hong Kong are doing.


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