On the other hand there are statements that storing tea above 60-70% of RH can easily lead to mold.
yanom wrote:On the other hand there are statements that storing tea above 60-70% of RH can easily lead to mold.
Yes, but it's the "can" in "can lead to mold" that's confusing: as someone mentioned earlier, you "can" be hit by a bus. How many people have had mold this way, and what was the temperature?
Everything else is just guesses, right?
theredbaron wrote:gasninja wrote: I think your arguments against a pumidor are illogical. It is strange for you to to sit somewhere where you can leave your cakes out and they will age fine and say we are crazy for trying to create a similar environment.
Maybe i am illogical...
...but then, if you go up a few posts, you can see a link to some blog posts that show how such a pumidor experiment went wrong.
edkrueger wrote:Drax is right. Q.E.D. doesn't make sense there. A " more colloquial vernacular" would have been a better choice. Especially when you don't know the meaning of the technical language you are using. If you want to be technical, "illogical" doesn't make sense there either –unless you are a Trekkie.
fdrx wrote:I think theredbaron just wants to say that a closet might be a bit too small for a good mold control, which is understandable in many cases... But the fact is that i'm using a humidifier in a small room and when it's too wet/hot bad odors come very quickly and i'm not shure there is such a big difference with a closet for that. Actually you can't push the humidifier too much in a room.
theredbaron wrote:No, QED is not technical language. It is short for the Latin "quod erat demonstrandum" and means "which was to be proved", may be used in mathematical arguments, or in philosophical ones, or also facetiously.
Latin, by the way, was a language used by the old Romans, around 2 millennia ago, and still is used as the technical language by the catholic church, though less so since the 2nd Vatican Council...
I should point out that many "latin" phrases were never used by Romans. They were in fact developed as technical terms in philosophy and mathematics during the middle ages. Perhaps you misunderstood the meaning of technical.
theredbaron wrote:And generally speaking, is there anyone here who has home aged tea for more than a few years, and brought that tea to a successfully semi-aged or aged status from a young green sheng? Or do you just argue based on what you have read somewhere else, or on what you speculate your apparatus might achieve one day?
Tead Off wrote:Even then, I don't think an American storage, for example, will necessarily produce a replica of a good stored cake in Asia. As in the case of cheese, the fermentation process is based on local bacteria to certain regions like Roquefort. A Dutch Camembert will not be the same as a good French one. So many variables to take into account. I think we can only experiment in our own way to achieve what each of us thinks of as a desirable result.