http://souviatea.com/blog/2007/10/18/pu-ehr-boom-or-bust/ Everything you need to know about Tea Fri, 20 May 2011 17:36:29 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://souviatea.com/blog/2007/10/18/pu-ehr-boom-or-bust/comment-page-1/#comment-20 Administrator Fri, 09 Nov 2007 02:22:55 +0000 http://souviatea.com/blog/2007/10/18/pu-ehr-boom-or-bust/#comment-20 Agreed! The Higher End of Pu-erh is somewhat boundless. Thanks for the comment Agreed! The Higher End of Pu-erh is somewhat boundless. Thanks for the comment

]]> http://souviatea.com/blog/2007/10/18/pu-ehr-boom-or-bust/comment-page-1/#comment-19 john Tue, 06 Nov 2007 22:42:22 +0000 http://souviatea.com/blog/2007/10/18/pu-ehr-boom-or-bust/#comment-19 I've actually heard of pu-erh cakes costing more than that. The Chinese will (or have in the past) pass them down to their children as inheritance or as part of a dowry. As with anything the value of the cake is related to many factors: the grade when it was picked, where it was picked, how it was fermented, how long it was fermented... Many of the really old cakes were composted and fermented in the ground, thus the "earthy" taste. I don't believe that method is allowed any longer. Regardless, the $13k figure from WSJ article sounds pretty reasonable for the much older and more exotic cakes. I’ve actually heard of pu-erh cakes costing more than that. The Chinese will (or have in the past) pass them down to their children as inheritance or as part of a dowry. As with anything the value of the cake is related to many factors: the grade when it was picked, where it was picked, how it was fermented, how long it was fermented… Many of the really old cakes were composted and fermented in the ground, thus the “earthy” taste. I don’t believe that method is allowed any longer. Regardless, the $13k figure from WSJ article sounds pretty reasonable for the much older and more exotic cakes.

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