MIKE_B wrote:From all I have read, the belief is that sheng needs humidity and a bit of air to age. It is said that storing puerh in arid conditions will eventually "kill" a cake.
On storing oolong for long term aging, a humidity free environment is said to be ideal. Sometimes oolong is re-roasted very few years to remove any moisture from the leaves. Some suggest aging oolong in airtight containers.
If my heavily roasted Da Hong Pao will be happily aging in a vacuum sealed bag tucked away in a dark dry closet, why wouldn't a bing of pu age in the same conditions?
That's a tough conclusion. Relative humidity will do good for aging, but over humidity (in some part of Taiwan/GD) will kill, and there is no way to revive. There's a belief that half period in dry/half period in wet place be ideal condition, but that's when a bing isn't spoiled in mold odors. It doesn't matter if you like the taste of it.
I don't like too dry storage either, it feels tough in throat..but what do you mean by arid condition? is it Beijing or Kunming? I do know these places are not too good for aging, but never heard it will kill. Forgive foul language..