For you pumidor types

[tony shlongini]

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.

[CDS]

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.

[TIM]

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.

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.

So.... if this method go south in 5-10 yrs, then I might end up with many tongs of cooked pu

[TIM]

http://www.wineguardian.com/WINEGUARDIA ... ation.html

A cool toy to consider?