Can you age young-puerh leaves?

[ClarG]

I've had pu-erh in the form of young pu-erh that was loose leaf tea. Can you store and age these leaves as you would a cake? Or keep them in an airtight container/jar and age them this way?

[Exempt]

Typically, you would want maocha in the same environment as puerh cakes for aging. However, many people believe that you need to have a large amount of the same maocha stored together to age well. If you only have a small amount I would recommend storing it in a nearly airtight container, but it will not noticeably age this way.

[William]

Typically, you would want maocha in the same environment as puerh cakes for aging. However, many people believe that you need to have a large amount of the same maocha stored together to age well. If you only have a small amount I would recommend storing it in a nearly airtight container, but it will not noticeably age this way.

I do not agree with you.
From what I have learned in the past few months, I think that the mao cha is much more sensitive to environmental fluctuations than pressed Pu Erh.
So I would recommend keeping the mao cha as far as possible without too much humidity, and if possible, without exchange of air with the outside.
I also think that, in my opinion, the amount does not make any difference in the aging process, so 50 grams or 5000, in the presence of the same factors (environmental, same batch, etc..), will age in the same way .. I think the issue should be viewed from another point of view, that is, what is the point to age 50 grams of mao cha for 20 years? Much better to have 5 kgs!
Take my words with not too much seriousness, I am just a student of this noble art!

Has someone ever tried to age some mao cha without oxygen and moisture? or in a different way from the traditional methodology?

[Exempt]

Typically, you would want maocha in the same environment as puerh cakes for aging. However, many people believe that you need to have a large amount of the same maocha stored together to age well. If you only have a small amount I would recommend storing it in a nearly airtight container, but it will not noticeably age this way.

I do not agree with you.
From what I have learned in the past few months, I think that the mao cha is much more sensitive to environmental fluctuations than pressed Pu Erh.
So I would recommend keeping the mao cha as far as possible without too much humidity, and if possible, without exchange of air with the outside.
I also think that, in my opinion, the amount does not make any difference in the aging process, so 50 grams or 5000, in the presence of the same factors (environmental, same batch, etc..), will age in the same way .. I think the issue should be viewed from another point of view, that is, what is the point to age 50 grams of mao cha for 20 years? Much better to have 5 kgs!
Take my words with not too much seriousness, I am just a student of this noble art!

Has someone ever tried to age some mao cha without oxygen and moisture? or in a different way from the traditional methodology?

It hasn't been very long but for the past year I have been aging 500g of maocha in an open container in my pumidor and 500g of the exact same maocha in a sealed container. I am going to evaluate them after 1 year of aging on January 1

[ClarG]

Typically, you would want maocha in the same environment as puerh cakes for aging. However, many people believe that you need to have a large amount of the same maocha stored together to age well. If you only have a small amount I would recommend storing it in a nearly airtight container, but it will not noticeably age this way.

I do not agree with you.
From what I have learned in the past few months, I think that the mao cha is much more sensitive to environmental fluctuations than pressed Pu Erh.
So I would recommend keeping the mao cha as far as possible without too much humidity, and if possible, without exchange of air with the outside.
I also think that, in my opinion, the amount does not make any difference in the aging process, so 50 grams or 5000, in the presence of the same factors (environmental, same batch, etc..), will age in the same way .. I think the issue should be viewed from another point of view, that is, what is the point to age 50 grams of mao cha for 20 years? Much better to have 5 kgs!
Take my words with not too much seriousness, I am just a student of this noble art!

Has someone ever tried to age some mao cha without oxygen and moisture? or in a different way from the traditional methodology?

It hasn't been very long but for the past year I have been aging 500g of maocha in an open container in my pumidor and 500g of the exact same maocha in a sealed container. I am going to evaluate them after 1 year of aging on January 1

Is this your pumidor? I did a search and found this blog. http://listeningtoleaves.blogspot.com/2 ... oject.html

[Exempt]

Typically, you would want maocha in the same environment as puerh cakes for aging. However, many people believe that you need to have a large amount of the same maocha stored together to age well. If you only have a small amount I would recommend storing it in a nearly airtight container, but it will not noticeably age this way.

I do not agree with you.
From what I have learned in the past few months, I think that the mao cha is much more sensitive to environmental fluctuations than pressed Pu Erh.
So I would recommend keeping the mao cha as far as possible without too much humidity, and if possible, without exchange of air with the outside.
I also think that, in my opinion, the amount does not make any difference in the aging process, so 50 grams or 5000, in the presence of the same factors (environmental, same batch, etc..), will age in the same way .. I think the issue should be viewed from another point of view, that is, what is the point to age 50 grams of mao cha for 20 years? Much better to have 5 kgs!
Take my words with not too much seriousness, I am just a student of this noble art!

Has someone ever tried to age some mao cha without oxygen and moisture? or in a different way from the traditional methodology?

It hasn't been very long but for the past year I have been aging 500g of maocha in an open container in my pumidor and 500g of the exact same maocha in a sealed container. I am going to evaluate them after 1 year of aging on January 1

Is this your pumidor? I did a search and found this blog. http://listeningtoleaves.blogspot.com/2 ... oject.html

It is not, but I use the same humidification system in mine

[William]

Typically, you would want maocha in the same environment as puerh cakes for aging. However, many people believe that you need to have a large amount of the same maocha stored together to age well. If you only have a small amount I would recommend storing it in a nearly airtight container, but it will not noticeably age this way.

I do not agree with you.
From what I have learned in the past few months, I think that the mao cha is much more sensitive to environmental fluctuations than pressed Pu Erh.
So I would recommend keeping the mao cha as far as possible without too much humidity, and if possible, without exchange of air with the outside.
I also think that, in my opinion, the amount does not make any difference in the aging process, so 50 grams or 5000, in the presence of the same factors (environmental, same batch, etc..), will age in the same way .. I think the issue should be viewed from another point of view, that is, what is the point to age 50 grams of mao cha for 20 years? Much better to have 5 kgs!
Take my words with not too much seriousness, I am just a student of this noble art!

Has someone ever tried to age some mao cha without oxygen and moisture? or in a different way from the traditional methodology?

It hasn't been very long but for the past year I have been aging 500g of maocha in an open container in my pumidor and 500g of the exact same maocha in a sealed container. I am going to evaluate them after 1 year of aging on January 1

I would also like to try this and more expirement! A year is not that much, but it can be a good start!

[Exempt]

Typically, you would want maocha in the same environment as puerh cakes for aging. However, many people believe that you need to have a large amount of the same maocha stored together to age well. If you only have a small amount I would recommend storing it in a nearly airtight container, but it will not noticeably age this way.

I do not agree with you.
From what I have learned in the past few months, I think that the mao cha is much more sensitive to environmental fluctuations than pressed Pu Erh.
So I would recommend keeping the mao cha as far as possible without too much humidity, and if possible, without exchange of air with the outside.
I also think that, in my opinion, the amount does not make any difference in the aging process, so 50 grams or 5000, in the presence of the same factors (environmental, same batch, etc..), will age in the same way .. I think the issue should be viewed from another point of view, that is, what is the point to age 50 grams of mao cha for 20 years? Much better to have 5 kgs!
Take my words with not too much seriousness, I am just a student of this noble art!

Has someone ever tried to age some mao cha without oxygen and moisture? or in a different way from the traditional methodology?

It hasn't been very long but for the past year I have been aging 500g of maocha in an open container in my pumidor and 500g of the exact same maocha in a sealed container. I am going to evaluate them after 1 year of aging on January 1

I would also like to try this and more expirement! A year is not that much, but it can be a good start!

No it isn't very long. I'm going to continue the experiment, but I only thought of it last year

[William]

Typically, you would want maocha in the same environment as puerh cakes for aging. However, many people believe that you need to have a large amount of the same maocha stored together to age well. If you only have a small amount I would recommend storing it in a nearly airtight container, but it will not noticeably age this way.

I do not agree with you.
From what I have learned in the past few months, I think that the mao cha is much more sensitive to environmental fluctuations than pressed Pu Erh.
So I would recommend keeping the mao cha as far as possible without too much humidity, and if possible, without exchange of air with the outside.
I also think that, in my opinion, the amount does not make any difference in the aging process, so 50 grams or 5000, in the presence of the same factors (environmental, same batch, etc..), will age in the same way .. I think the issue should be viewed from another point of view, that is, what is the point to age 50 grams of mao cha for 20 years? Much better to have 5 kgs!
Take my words with not too much seriousness, I am just a student of this noble art!

Has someone ever tried to age some mao cha without oxygen and moisture? or in a different way from the traditional methodology?

It hasn't been very long but for the past year I have been aging 500g of maocha in an open container in my pumidor and 500g of the exact same maocha in a sealed container. I am going to evaluate them after 1 year of aging on January 1

I would also like to try this and more expirement! A year is not that much, but it can be a good start!

No it isn't very long. I'm going to continue the experiment, but I only thought of it last year

Maybe I should start as soon as possible!