I've decided I'm probably going to store my cakes in a ohio stoneware crock. It will keep bugs out, yet still won't be air tight.
Three Questions:
1. Any issue with storing red tea cakes, and puerh cakes together? I've heard you don't mix shou, and sheng together.
2. Does anyone know what the length of a 250 gram puerh brick is?
3. Apparently a 357 cake is almost 8 inches in diameter. Does anyone think a 400 gram cake, which Yunnan Sourcing sells, would exceed 9 3-4 inches in diameter?
Mixing Red Tea Cake with Puerh Cake
Last edited by bambooforest on Oct 23rd, '15, 18:22, edited 1 time in total.
Oct 23rd, '15, 17:40
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Re: Mixing Red Tea Cake with Puerh Cake
I keep different types of bings separated - sheng / shu / oolongs / reds / whites. I had some issues with mice last autumn but apparently they didn't even try to get closer to the Pu Erhs which I keep stored in carton boxes and two smaller orgone accumulatorsbambooforest wrote:I've decided I'm probably going to store my cakes in a ohio stoneware crock. It will keep bugs out, yet still won't be air tight.
Three Questions:
1. Any issue with storing red tea cakes, and puerh cakes together? I've heard you don't mix shou, and sheng together.
. The other bings are stored in airtight tins, some of them in vacuum bags.Length > brick OR diameter > cake (bing) ?2. Does anyone know what the length of a 250 gram puerh cake is?
Looking at my collection, cakes or bricks of the same weight vary considerably in diameter/length and thickness - not all moulds are designed the same.
I have no idea, but someone else might (YS?).3. Apparently a 357 cake is almost 8 inches in diameter. Does anyone think a 400 gram cake, which Yunnan Sourcing sells, would exceed 9 3-4 inches in diameter?
Re: Mixing Red Tea Cake with Puerh Cake
Regarding length, I meant 250 gram brick. Thank you for spotting that.
Re: Mixing Red Tea Cake with Puerh Cake
There is no reason to store red tea cakes with puerh. The red tea is completely oxidized and finished. You can tin those. More room for Pu is all the better.
Re: Mixing Red Tea Cake with Puerh Cake
Hmmmm... all teas definitely change with storage. Even a high fire oolong will change in sealed, dry conditions. Not sure if you can call a new red tea "finished." Personally, I like my red teas aged at least 6 months to a year or more. I'd leave the red tea sealed inside a ziplock bag with the puerh cakes if it were me. Unless we're talking lapsang, I wouldn't worry about aroma cross contamination.
The orgone accumulators however... that's reason for concern.
The orgone accumulators however... that's reason for concern.
Re: Mixing Red Tea Cake with Puerh Cake
Well changing is not fermentation, red tea has nowhere to go, it is fully oxidized. If airing out is what someone wants, well okay, but the tea has no fermenting action. I don't care what people choose to do but I don't have room in storage for red tea, it doesn't need it. It just needs to be preserved, kept dry and a tin works just as well.