indeed it is important to know what you like work towards it. i like nice good gushu shengs in the range of new to about 7-10 years. very seldom drink hk style now
regarding your other method in the jar, the issue of the tea becoming flat can be either due to the processing method, or that the water content of the cake was incorrect either. i would like to use the sealed sponge analogy again, if your sponge is wet, you seal it up, the sponge will remain wet forever as long as the packaging impermeable.. same for tea.
i've crudely in lab, determined the water content of the various 7-8 year old teas that i had liked, and also that of those that i dont, which is now becoming a way for me to standardize to be able to keep the aging within control.
Puerlife wrote:A goal, hm. Well, since I like young sheng I suppose preservation of aroma and flavor and protection against excessive humidity and odor are all more important than aging, which will happen anyway even in a plastic bag from what I've gathered from your posts, Teadoff. Hopefully I'll learn a lot about storage at the tea expo in KL next month.
I've been communicating with a new Malaysian friend who recently wrote this:
Quote from a senior collector who bought his few 88 Qingbing in early 90s and is still keeping them "Keeping raw puer tea in a water / non-porous jar is widely practised here as you see teashops are doing it everywhere. A lot of misinformation / confusion and most tea literature will advise against storing such a way to prevent accelerated ageing and also absence of tea aroma (i.e. tea oil that gives aroma cannot forced out). Personally, I will not do it especially for long term storage (>5 years) due to higher humidity & stale air trapped at the bottom of the jar which may have negative ageing impact on the tea. I have friends who tried this to prove a point and after 10 years of storage in such jar, the tea lost its aroma, taste flat and not long lasting". Just my two cents.
This same friend stores his new Dayi shengs (he loves Dayi) in a non-porous clay jar but not for more than three years to avoid accelerated aging. After that I don't know how he stores them.