av360logic said

How do you guys store your Aged White Tea cakes?

I recently got some Aged Bai Mu Dan and Shou Mei cakes, and I’m not sure how to store them. Should I keep them with my Sheng and Shou Pu-erh cakes? Humid or Dry? Is it desirable for my cakes to get darker quicker?

8 Replies
Dr Jim said

I put some “silver bud” puerh in with the rest of my sheng, but now regret doing so, since they lost a lot of the floral delicacy that I liked so much about them. I would store them separately. Can’t help you with the humid/dry question.

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bef said

Store them in a cloth bag (or maybe double the bag), in your sheng pumidor, if you have one. Or something similar to keep it somewhat isolated from the sheng.

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TeaVivre said

I think you can store them together in a cabinet or box, but only for white tea cakes without mixing them with other tea types.

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andresito said

Its my understanding white tea is best stored separately and sealed up, more akin to storing oolongs.

White tea will age more rapidly than puerh, so it will get dark-er fairly quickly in 1-3 years.

bef said

Oolong needs dry conditions, but white tea cakes can do good under higher R/H.

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White cakes are pretty new on the scene, so it is hard to say what works best.

I crock mine separately. I threw in a humid button thing for fun. I got another W2T Old Whitey coming, I thought about putting that other cake in different storage conditions to see.

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Rasseru said

I am 99% sure that the moonlight white from YS that is supposed to be good for ageing has lost some fruitiness already in my dry conditions. It doesnt smell like sweaty socks any more as that slight fresh dampness has gone but it isnt better for it when in the cup.

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It must have been stored vacuum sealed if it still has flavor. I don’t know… if someone tried to sell me “aged” white tea, my immediate reaction would probably be that they’re trying to scam me.

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