kyarazen wrote:sung8891 wrote:
so before you even think of storage , you have first to ensure that the tea you buy is of the type that will age well. A lot of vendors that sell the type that won't age well will tell you to keep your tea sealed. A tea properly processed for aging will age, it is just a matter of time.
perhaps you will need to taste a proper sealed tea before deciding.
my relatives in ipoh did go into a crazy period of buying pu-erh tea because everyone was hyping. was given some dayi tea recently. their expected outcome is to have the "attap-water" taste and smell, reminiscent of the roofing of their homes in child hood, bamboo taste, old book, old paper smell..
it was only the 90s when several taiwanese tea lovers pushed for the dryed stored pu-erh vs the hk wet stored pu-erh and as some of the writers had described, it took them a long time to convince others on the dry stored method.
and this time round it will probably take a long time to convince people on heavy compression or sealed stored types of pu-erh. i've had the fortune of tasting some superb sealed stored pu-erh, and have found the parameters (almost!) after a load of experiments and measurements in lab. i've also several heavily compressed teas from late 80s to 90s.. but no longer drinking them or offering them as free samples as i rather keep them intact (due to sudden intense price increment!)...
You have to remember that most places are not like Malaysia, and the storage conditions in drier, cooler places are not going to be the same. Slowing down aging via wrapping maybe a good idea in Malaysia, but my friends in Hong Kong, some of whose livelihood depends on them storing their tea well because they sell tea for a living, don't wrap their teas until they reach about 30 years old. Experiments have been run and optimal storage has been discovered a long time ago - it's not news. They've been in the business for three generations. Storing tea in places with real winters will mean even slower aging to start off with, which means that methods to make it even slower, like wrapping, is probably not going to be suitable. If someone in Chicago read this and went ahead and wrapped all his tea in shrink wrap, 30 years later he'll still have "grape juice", as shah put it. In Malaysia it might've turned into wine, but in other places it'll not be so good.
So I think a very important thing to remember is all the "shrink wrap" advocates here are talking of storage comparisons with hot and humid places like Malaysia and Singapore. YMMV if you're in a colder and drier climate.