Oct 21st, '08, 07:11
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Cha Dao series on Puerh aging
For those who don't have an rss feed or other way to follow it, Cha Dao has another article in the series about aging puerh.
Oct 21st, '08, 07:39
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Re: Cha Dao series on Puerh aging
hey sal,Salsero wrote:For those who don't have an rss feed or other way to follow it, Cha Dao has another article in the series about aging puerh.
how does that rss feeder thing work? so whoever has that symbol can get update whenever that site has new info? sorry, but i am still very much a luddite in this computer age.
Oct 21st, '08, 16:21
Posts: 1633
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Location: Pennsylvania
hi guys,
the article is really very informative, and helpful...
as for your mold question, i just discovered mold on some of my cakes, actually 5 of them of the same stack that i got from malaysia. i used a toothbrush and brushed them off, the smell went away, and following advise from warren, sun dried it a few hours for 2 consecutive days. so far no molds yet, but the cakes still feel a bit "cold"... more like a sign of "internal dampness" in my opinion, the cakes left the factory not fully dried, probably in a hurry, so i plan to bring it to the office where humidity is 60% to dry off for a month, i'll share with you guys my results.
as for clay jars, i called a pottery factory to make some jars for me, they dont have email and dont know how to operate their fax machine, so i have to send my drawings and pictures to them, hopefully, they can make the jars, i'll be posting the experience here if anything does push through...
the article is really very informative, and helpful...
as for your mold question, i just discovered mold on some of my cakes, actually 5 of them of the same stack that i got from malaysia. i used a toothbrush and brushed them off, the smell went away, and following advise from warren, sun dried it a few hours for 2 consecutive days. so far no molds yet, but the cakes still feel a bit "cold"... more like a sign of "internal dampness" in my opinion, the cakes left the factory not fully dried, probably in a hurry, so i plan to bring it to the office where humidity is 60% to dry off for a month, i'll share with you guys my results.
as for clay jars, i called a pottery factory to make some jars for me, they dont have email and dont know how to operate their fax machine, so i have to send my drawings and pictures to them, hopefully, they can make the jars, i'll be posting the experience here if anything does push through...
Interesting reads.
I recently got access to 2 humidity meters to see what my local conditions are. Right they are on my balcony and one of them is reading 43% RH, the other is reading 53% RH, while my weather stations all say I should be experiencing a RH of 87%. What's the deal with this? Are these humidity meters generally crappy unless they are expensive enough?
Also, what is a humidor exactly and how expensive are they?
I recently got access to 2 humidity meters to see what my local conditions are. Right they are on my balcony and one of them is reading 43% RH, the other is reading 53% RH, while my weather stations all say I should be experiencing a RH of 87%. What's the deal with this? Are these humidity meters generally crappy unless they are expensive enough?
Also, what is a humidor exactly and how expensive are they?
Oct 22nd, '08, 01:30
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Here is an article about calibrating hygrometers:taitea wrote: What's the deal with this? Are these humidity meters generally crappy unless they are expensive enough?
Also, what is a humidor exactly and how expensive are they?
http://cigars.about.com/od/humidors/qt/hygrometers.htm
A humidor is generally any humidity-controlled environment. For cigars they are small enough to hold a few cigars or large enough to walk into.
Oct 22nd, '08, 13:15
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I think it is reasonable to point out that -- despite all the comments we all make in this forum -- there is not any overwhelming evidence that you are necessarily better off artificially increasing the humidity around your pu as many of us (including me) are doing. It seems reasonable, but there certainly are risks, and the result may not be better even if it is different.taitea wrote: Excellent link. Testing now. Of course, after reading the cha dao articles I realize that once I measure what my indoor RH is, there's not much I can conclude.
And the results we are aiming for will likely not be noticeable for several years.
Oct 22nd, '08, 15:19
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Oct 22nd, '08, 15:56
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Location: Gainesville, Florida
I also would like to know the answer to that one. Most evidence so far, unfortunately, seems to be rather unsatisfying testimonials or received wisdom that has never been tested. In the past I think no one really thought much about optimal storage. Tea just got parked somewhere at some point in the distribution process with no one thinking too much about it, much less taking notes and keeping records about the nature of climate in a specific location.
There's a Puerh LJ article today by humble_learner on the separate but related issue of aging cakes made with high quality leaves and buds.
He seems to be adding a bit more evidence to the argument that sheng which tastes great young, may not age well. One could extrapolate from his short personal experience that it might be better to store some of these light and luscious babies in a drier environment in order to postpone aging.
There's a Puerh LJ article today by humble_learner on the separate but related issue of aging cakes made with high quality leaves and buds.
He seems to be adding a bit more evidence to the argument that sheng which tastes great young, may not age well. One could extrapolate from his short personal experience that it might be better to store some of these light and luscious babies in a drier environment in order to postpone aging.