Tead Off wrote:theredbaron wrote:[quote="Tead
The amount of air circulation will have something to do with how stagnant and humid a room will be. The room I keep my cakes in has vents that allow the outside air to penetrate the room. Direct sunlight never touches the walls or door so the room doesn't heat up as a closed off room would. I'm sure not all locations within a given climate will be either ideal or terrible. Maybe I've just been lucky. Like others have said, the way the tea is processed will also affect how it ages. Many, many, variables involved.
We can be lucky, in many ways, about our climate here. As long as we keep the humidity at bay, it is an almost ideal climate for quick aging of Pu Erh. A year ago i compared the same ten year old tea with friends who stored theirs in Malaysia, and mine was quicker aged without being stuffy of too wet storage. I don't know why this is so, my personal guess is that we have also a short period of cooler and drier climate, in which the tea can rest, while KL is quite similar all year around.
Bangkok has lots of different micro climates. A few hundred meters in the Soi, closed to the river, on a high rise, or on even ground, or in the middle of Sukhumvit - all different climates. 17 years ago i have lived in the Klongs of Nonthaburi, and our climate there was completely different than a few kilometers away in the city - much cooler in the cool season, more stuffy in the rainseason, much more noticable change in temperature between day and night.