Storage of Puerh - what a topic, right? If there would be a statistic, which define most discussed topic betwen tea people, the storage of puerh surely is going to be on the top. So what can I, still bigginer here, add? Not much, just a few thoughts and experiences... Nevertheless, I look forward to hear any thoughts and practices of my readers - thoughts and experiences about what I am going to present here as well as about storage generally.
|Leaves are darker and whole profile sligltly "ripen"...|
As time went on, more and more tea loves asked me to make storege jars for them. And also my stock ( I do not fell like collector yet:)) has been growing. I started make bigger jars, basicaly in two sizes. For 400-500g cakes and for 200-250g ones. Into one bigger jar you can put 10-11 cakes. It means between 4-5kg of tea.
|but there are shapes and sizes which are not easy to fit...|
Dry vs Wet
I have (or had) very pleasant dry stored teas as well as wet, or traditional stored teas. I am not afraid of moisture (I can recomment to read and think about "sharp" Marshal's post here). But I am not afraid of dry or natural storage either. Recently I have two - three samples from around 2000 and I would love to have cake or two from each of them. All were obviously dry stored - green leaves, smell and color of first breaves say that. One of them was stored in Taiwan, one in Kunming. Complexity of the taste make me wonder - would it be any better in HK? Or here in Czech Rep.? I dont know, but I know that there are many wet and, many dry teas worth to try. I have to say that I start to like teas, which went thru some wet period. Unfortunately it is almost impossible to find good, traditional (wet) stored tea, here in the middle of Europe. You can find many muddy like shus, from poor to great young shengs and some decent dry stored aged shengs. But I know just about one company selling rather good, traditional stored shengs here (declarations and prices are another story) Then there are some, from good to great, rather wet stored teas from EoT. Do you know any interesting source of traditional stored puehrs in Europe? Or some safe bets in Asia or US? Please share!
|Tea taste better in rainy day...|
Many friends and customers ask about my experiences with long term storage. Is this jar the right choice for my premium cakes? What clay is the best for such puehr jar? For oolongs? What shape and what size? Well, I can just guess and use common sense. If you have any findings on this field feel free to jump in...
Thanks for reading!