Feb 18th, '09, 13:36
Posts: 529
Joined: Jul 23rd, '08, 17:07
Location: The Isle of Malta
Marshal,
You are welcome to any photos or information that I can offer about my setup. Just let me know what you need. I spent a small fortune, for myself, on storage. Do I know if it is the right one? Absolutely not. I guess time will tell. Maybe I will end up with a bunch of junk tea that taste like wood and has yellow mold growing all over it, maybe not.. For the present moment, I am enjoying the tea in my cup.
You are welcome to any photos or information that I can offer about my setup. Just let me know what you need. I spent a small fortune, for myself, on storage. Do I know if it is the right one? Absolutely not. I guess time will tell. Maybe I will end up with a bunch of junk tea that taste like wood and has yellow mold growing all over it, maybe not.. For the present moment, I am enjoying the tea in my cup.
Feb 18th, '09, 15:03
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Posts: 1990
Joined: Apr 4th, '06, 15:07
Location: NYC
Contact:
TIM
I hope so too, tony. I really don't know how this will come out in 30 yrs. But so far, from 2005, I have been aging couple Chis of pu with good result and without molding. I add another couple Chis in 2006 and aging half of that in Hong Kong and the other here using this method. Both seems to be fine.tony shlongini wrote:I hope for your sake that I'm wrong, but to my mind the notion of locking your cakes in an airtight plastic environment at rh65-70 for years will practically guarantee the development of mold.
So.... if this method go south in 5-10 yrs, then I might end up with many tongs of cooked pu
Feb 20th, '09, 11:00
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Posts: 1990
Joined: Apr 4th, '06, 15:07
Location: NYC
Contact:
TIM