Ageing Mao Cha

One of the intentionally aged teas, Pu-Erh has a loyal following.

Ageing Mao Cha

Postby PolyhymnianMuse » Nov 13th, '08, 21:41

Soo I'm kind of interested in how I would go about ageing mao cha. I think it would be a fun experiment since I am also starting a bit of a collection of sheng cakes for ageing and drinking, but mostly for ageing. What are the major difference between loose mao cha and cake form (in terms of storage, ageing, etc.)?

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Re: Ageing Mao Cha

Postby hop_goblin » Nov 13th, '08, 22:28

PolyhymnianMuse wrote:Soo I'm kind of interested in how I would go about ageing mao cha. I think it would be a fun experiment since I am also starting a bit of a collection of sheng cakes for ageing and drinking, but mostly for ageing. What are the major difference between loose mao cha and cake form (in terms of storage, ageing, etc.)?


Just store it in a Lunch paper bag and forget about it.

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Postby PolyhymnianMuse » Nov 13th, '08, 23:28

Really? Just a plain brown paper bag? Where would be a good environment to store the bag than?

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Postby hop_goblin » Nov 13th, '08, 23:42

PolyhymnianMuse wrote:Really? Just a plain brown paper bag? Where would be a good environment to store the bag than?


Same as you would age any pu.. away from light and odors in a 70%RH

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