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.
Thanks for that.
Our different experience shows that local micro climate can differ even in the same general location.
When i lived a few kilometers outside Bangkok, at a canal, surrounded by orchards, my temperature was noticeable cooler than just 2 or 3 kilometers away where the concrete jungle started.
Similar to your example with cheese, there is a school of thought that exposure to local ambient airflow and climate is important in aging Pu Erh. I would not have any data to back this up, but to me it makes sense. Lacking air condition doors and windows in my house are always open, in my garden are trees and many plants (and some of the local vermin, such as a 2 meter waran i had to chase out of my garden a few days ago...
). How much effect does that on my tea? I would not know.
10 months ago i have tried a 4 year old Pu Erh stored in a farm in Germany, without any climate control, which has aged quite well, not as quick as comparable teas here may have, but still - there was noticeable change even though it's much cooler and less humid there.
Some of my teas change quicker than others. I have recently tried a 2009 Yunnansourcing "Wu Liang Lan Xiang" , and i was surprised how much it has aged in such a short time, while at the same time some blended cakes from 2006 and 2008 have still had much more green character than the aforementioned tea.
I think that there are many factors and variables involved, more than just humidity and temperature.