This article is the second of a two-part series on how to best describe the taste of tea. While I discussed in the first part how I like to present my teas and approach description in general, here I'll focus on tea vocabulary and how to build up your reference library.
Describing a tea's aromas can be quite challenging at times. From trying to illustrate a generic taste profile for someone who's unfamiliar with the beverage, to pinpointing every note and nuances developing over the course of a tasting session, words often seem to fall short at conveying the sensory experience a tea can produce. But they are nonetheless hardly avoidable if we're trying to make tea a shared experience.
Storage conditions have a big impact on how tea changes over time. Especially when talking about old or semi-old pu-erh teas. Because the longer the storage time, the bigger it's influence on taste, and the more apparent the differences become. In this article, we review the three main styles of storage commonly found for aging pu-erh tea: traditional storage, wet storage and dry storage.