Today dug out a brick of 05 ODB ( Bo yan brick). I bought this brick for around five dollars about 4 years ago from a kunming vendor. The color of the tea has turned a nice aged brown. I have not drank this tea more than a few times since I bought it as the taste was off. Now the taste is similar to the 00 Kunming tai LAN yin I'm shocked. This is the biggest change/improvement I have seen in a tea in my short time storing tea.but I have noticed big changes in allot of teas I am certain this change is due to my pumidor.
I often see people putting pumidors down. Most of these people live in areas where one is not necessary to age tea or have heard horor stories of mold outbreaks. But I feel that if you live in a dry environment your tea will not age at all and may gain harshness of an overly dry stored tea. The Rh in my house right now is 38% due to heating with a wood stove. That would ruin tea or at the least stall out any chance of it gaining an age taste in my lifetime. Yes you have the risk of mold developing. I have had one incident where sweat developed on the wall and several cakes that where carelessly left touching the wall became quite moldy. Almost exactly what happened to the one who dips half way http://half-dipper.blogspot.co.uk/2013/05/sed-quis-custodiet-ipsos-custodes.html
This only happened to a few cakes the rest of my collection was in harmed. The effected cakes where treated by removing any bad parts using a wire grill brush to remove surface mould and breaking off and throwing away any parts where the mould was more than just present on the surface. I completely sterilized the inside of my cabinet. The cakes where aired out for a week.wrappers thrown away then rewrapped and stored then in a dry environment for six months. The mouldy cakes now seem to be completely fine. All in all I think if you live in a dry environment, are serious about aging tea, and have the time to monitor it regularly a pumidor can be safe and effective.