should i store aged raw puerh with young raw or with ripes?
or should i store it separately from the other two?
Generally the recommendation is to store sheng with sheng, and ripe with ripe. I don’t think the age of the cake will have much effect but I could be wrong. Tea can absorb flavors so it is generally advised to not store smoky sheng with other sheng. I have never heard anyone say not to store aged sheng with young sheng. I would keep them together.
I keep all my non-smoky sheng together in the shengidor regardless of age. I keep the shou separate from the sheng, but keep all the shou together regardless of age.
If Mr Mo sees this, he will tell you to make a pumidor…
Dr Jim you are right. Sheng in one shou in another. Smoky teas away from non smoky teas.
Same here. I separate Sheng and Shu and that’s it. But one quick question: what is smoky or non-smoky sheng?
If you can smell any smoke aroma keep it apart from others. Sometimes it takes some humidity to bring out the smoke. I always check any new arrival teas for smoke after a week in the pumidor.
If I get a crock large enough to hold several cakes, can I put more than one cake in the same crock, assuming they have a similar taste profile? For example, can I put a Little Walk in the same crock as a Poundcake? By the same token, I don’t think I’d put a Bang Dong in the same crock as a Bosch. The Bang Dong is crazy floral and the Bosch is more delicate. Am I on the right track here? Or should I strictly stick to one specific cake to a crock? Or am I overthinking?
I think if you separate smoky sheng from non smoky you will be ok. I wouldn’t worry about more than that.
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