Re[8]: 03.02.2025-10:49:10 :: Something smarter than us is going to emerge


node:	Re[8]: 03.02.2025-10:49:10
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parent:	Re[7]: 03.02.2025-10:49:10
owner:	bacyl
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created:	04.02.2025 - 16:20:09

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ABSOLUT
KYBERIA

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Tak to ze nemas vzduch zabranis oxidacii. Vsak ale su tam aj ine latky ktore mozu casom degradovat? Neviem tak si to nejak predstavujem. Ja som doma riesil ci idem pit rok stare bylinky 5rocny caj by som uz asi ani nerozmyslal a hodil to do kosa alebo na dake vonkajsie pouzitie?

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ved preto sa pytam ;))

skusal som minule pit 3 roky stary kamairicha caj, ktory som mal 2 roky otvoreny, aj ked bol v plechovej doze, tak nemal absolutne ziadnu chut.

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čaje, které je třeba spotřebovat čím dříve, tím lépe - čaje smaragdově zelené s trávovými tóny - tyto tóny ustoupí třeba už po půl roce (japonské zelené čaje Gyokuro, Sencha, Shincha … či zelené korejské čaje - např. Sejak)
pak lehce fermentované oolongy (nebo-li ty co jsou víc zelené než hnědé), bílé a žluté čaje, čaje z první / jarní sklizně / first flush (z Darjeelingu popř. Nepálu a Sikkimu) a čaje, které obsahují velké množství tipsů - tyto čaje si většinu svých chuťových vlastností uchovají rok až dva
černý čaj - bez velkých změn vydrží třeba i 5 let. Jinak většina černých čajů svou nejlepší chuť získá až několik měsíců po sklizni, kdy takzvaně dozrají.

https://www.cajovebedynky.cz/trvanlivost-caje-jak-dlouho-vydrzi-sypany-caj/

https://www.cajovydychanek.sk/a/mal-by-sa-caj-skladovat-v-chladnicke

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Stretol som sa aj s archívnymi oolongami, ale mám pochybnosti o zlepšení chuti pri archivovaní. V prvom rade sa robí "re-roasting", ktorým sa obávam, iba snažia vytrieskať nejakú chuť z preležaného čaju.

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Neplatí to minimálne u bieleho čaju.

White tea, known for its minimal processing, undergoes a fascinating maturation process that enhances its flavour profile and potential health benefits over time. This ageing process is primarily driven by oxidation rather than fermentation, distinguishing it from other aged teas like pu'er.

Ageing Process
The maturation of white tea occurs in several stages:
Fresh (0-1 year): The tea retains its original, delicate flavours.
Awkward stage (1-3 years): The tea loses some of its fresh notes but hasn't yet developed complexity.
Early maturity (3-5 years): The tea begins to develop a more honey-like sweetness.
Deep maturity (7-10 years): Darker, more complex flavours start to emerge.

As white tea ages, it undergoes chemical changes that alter its taste, aroma, and potential health benefits. The flavonoid content, which is already high in fresh white tea, increases year by year during the ageing process.

Factors Affecting Maturation
Several factors influence the maturation of white tea:
Quality of the original tea: High-quality starting material is crucial for successful ageing.
Storage conditions: Proper temperature (18-22°C) and humidity levels are essential to prevent mould growth and ensure optimal ageing.
Compression: Compressed white tea cakes tend to hold aroma and taste better during ageing.
Tea grade: Higher-grade teas like Silver Needle develop a honey-like profile, while lower-grade teas like Shou Mei tend towards a darker, date-like flavour.

Benefits of Aged White Tea
Aged white tea is highly prized for its unique characteristics:
Enhanced flavour profile: As it ages, white tea develops a richer, mellower taste with notes of honey, dates, and dried fruits.
Increased antioxidant content: The ageing process can lead to higher levels of beneficial compounds like flavonoids.
Potential medicinal properties: In traditional Chinese medicine, aged white tea is believed to have various health benefits, including treating alcohol hangovers (LOL) and toothaches.

***
https://www.teavivre.com/info/the-scientific-basis-for-the-preciousness-of-aged-white-tea.html
https://teadb.org/aging-whites-aged-whites-what-i-learned-from-char
https://www.valleygreentea.com.au/white-tea/aged-white-tea/print.html

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° Tak napr. biele čaje sa dosť často lisujú do formy bing-cha a bývajú aj archívne...
° Pri "čiernych čajoch" si treba ujasniť, či ide o červené čaje, alebo (naozaj) čierne čaje typu liu bao, atď. - Tie sa skladujú a zrejú podobne ako pu-ehr
° Ad oolongy, áno, ale - ide o typ spracovania - old schoolové boli pri spracovávaní viac prepražené a dajú sa skladovať viac rokov, ale čaj treba cca 1x za rok vybrať a jemne nasucho prepražiť na panvici (aj keď asi nejde o typické zrenie)...

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Vdaka :)
To aby som sa poponahlal :)