whatjayinhk wrote: (humid dry storage)
Jun 3rd, '17, 19:44
Posts: 22
Joined: Dec 24th, '14, 05:56
Location: Silicon Valley, California
Re: Ripe puer storage question
I have some loose lao cha tou in a ginger jar with a loose fitting lid!stevorama wrote:Perhaps she did the right thing then! Except for the old pickle jar part. And she put one jar in the refrigerator and one in a cabinet. I tasted the cabinet jar. I'm gifting her a ginger jar to use if she wants.jayinhk wrote: Down here, very old tea is also stored in glass jars. Again, to prevent deterioration. The key is to get the humidity level just right. I think with the right humidity percentage, tea will age. How it compares to tea that is allowed to breathe would make for an interesting comparison!
Re: Ripe puer storage question
Dry storage started in Hong Kong, which is hot and humid for much of the year. I know it sounds funny, but humid dry storage is very different from dryer dry storage!
91 degrees F and 75% humidity today.
Re: Ripe puer storage question
Good and expensive aged sheng...in an old pickle jar...in the refrigerator...
It is time you relieved her of all her tea rather than gifted her something
It is time you relieved her of all her tea rather than gifted her something
Re: Ripe puer storage question
Haha. That tea was so good.Psyck wrote: Good and expensive aged sheng...in an old pickle jar...in the refrigerator...
It is time you relieved her of all her tea rather than gifted her something
Re: Ripe puer storage question
While humid dry may sound oxymoronic, clearly it cannot be a discrete jump from dry to wet storage - so I suppose "humid dry" is as good a term as any to describe the in-between storage.
Re: Ripe puer storage question
Yes that's what I was thinking. It's like North-North-West!Psyck wrote:While humid dry may sound oxymoronic, clearly it cannot be a discrete jump from dry to wet storage - so I suppose "humid dry" is as good a term as any to describe the in-between storage.