TwoDog2 wrote:gasninja wrote:I personally am of the opinion that cakes stored in dry climates lile kunming or virtually anywhere in the u.s. will never. Turn into what we currently think of as aged pu-ERH. I have had twenty year old tea that( other than subtle diffences ) I would not have been surprised if I had been told it was a five year old tea.
Interesting opinion! What are you opinions of indoor humidity control? Something like setting aside a temp controlled room with a fair amount of humidity, added via a humidifier or bowls of water? I think the location of the storage is not that important, if the conditions are controlled. You can make an artificially dry/hot/cold/humid environment as you please, if you just set up the right conditions.
Well that's what I'm hoping will have at least some success. But I also try to by 8-12 yr old cakes that have already been through traditional storage.