TIM wrote:What if there is a perfect storage place for aging puerh and wine, almost like a cellar but for puerh? Might be a membership only place with a monthly charge for storing people's puerh.... Plus a private tea lounge next to it, for enjoying the result with a couple of friends? Will it works?
A control 72% hum. / 62 F / bi-monthly air flow and personally check-ups for any sign of problem. Dividing sections by each mountain/area and Cooked / Raw, Younger / older. How much will you pay for this service? Just a thought....
I think there was some talk about this on the lj community http://community.livejournal.com/puerh_tea/199484.html
. Some interesting points were made here. I think it's a great idea, but there are some issues that makes it not-so-practical for a lot of people.
I know Phyll keeps his in a wine cellar type space. One thing he mentioned about that is that it's hard to say how tea will age there, since the temperature and humidity for wine are kept pretty controlled and consistent.
I think you might not want to have *too* consistent temperature / humidity. I've seen it mentioned a number of places (including in Cloud's book) that even though puer doesn't like rapid changes / fluctuations (i.e., within a single day), it won't ferment well without some periods of high humidity / heat as well as some periods of lower humidity and less heat.
I've been happy that LA has been a bit more humid than usual this summer - near my house, it's been registering 58-70% RH most days, especially in the morning. So I try to open the door of my tea closet a bit when it's humid out, and recently it's been smelling pretty nice and strong, which is a nice change. Even though LA isn't a great place to store puer, I've been just kind of trying to watch and see what happens to the small amounts of tea I have.
If I were more serious about collecting / aging tea long term, I'd probably have to either move, store stuff at my parents' house in Jersey, or invest in some better humidification techniques.