tag:blogger.com,1999:blog-1693176331381554957.post2411832583613596861..comments2024-03-23T10:16:21.093-07:00Comments on MattCha's Blog: Aged Korean Tea: A Reroasted Four Years Aged Kim Jong Yeol BalhyochaMatthttp://www.blogger.com/profile/02736984697520031171noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1693176331381554957.post-23006523667475665512013-05-22T10:14:34.875-07:002013-05-22T10:14:34.875-07:00Patrick,
Hahaha... Each has their preference. Mo...Patrick,<br /><br />Hahaha... Each has their preference. Most all Korean tea masters generally agree with you!<br /><br />The fresh, within a few days of being made, balhyocha has a taste about it that is not resolved for a few weeks/months. It is both fresh, an edge of green-tea-like feeling, as well as oxidized. Any teas that are just produced, not exclusive to balhyocha, have these issues.<br /><br />It really depends on the balhyocha and the way it is produced. Some of the most enjoyable balhyocha that one has tried was stored by the producer for 3 years before release.<br /><br />Thanks for sharing your experience with aging and balhyocha. Much appreciated.<br /><br />PeaceMatthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-61140942961909069722013-05-19T19:58:05.781-07:002013-05-19T19:58:05.781-07:00lovely tasting notes,
The oldest balhyocha I'v...lovely tasting notes,<br />The oldest balhyocha I've had was 3 years old however I have found that balhyocha tastes best when it is very, very fresh. I was in korea for most of the tea harvest last summer; and balhyocha that is between a week and two weeks old, and has been well stored in ongi, has a distinctly smokey taste which is delightful. I hope to get my hands on some more aged samples in the future!<br /><br />Pat P. Patrickhttps://www.blogger.com/profile/17740845137796020019noreply@blogger.com