The Taste of Pu-erh
Oh, definitely. Storing conditions definitely make or break the final product. I also try to maintain a humidity around 60% for my puerhs. However, I find it very difficult to maintain a controlled environment (ie. fixed humidity and temperature) while keeping the area well ventilated. Have you come up with a solution for this?
Check out the tea storage topic from Incense and tea. We have converted old refrigerators into pumidors. I will try to find the link and try to post something on it and get it near the top of the discussion board.
A pumidor? I assume you have some sort of ventilation system installed, yes? Either way, I am interested about the posting! :)
Yep six 102 cfm computer cooling fans in the bottom with 2 fans blowing across the humidity beads. All the shu is kept in the refrigerator. Sheng is in the freezer part with 3 fans and a separate set of humidity beads up there. All new beengs spend a minimum 7 days to open up in these conditions before i ever get into them. almost forgot here is the link it is organized a little better now,http://www.flickr.com/photos/93298157@N02/sets/72157632792418870/
Very nice setup! I need to arrange something like that. Unfortunately, my sheng is being dry stored at the moment.
In the summer they catch some humidity. However, at the moment they’re sitting in about 50% humidity lol.
If you need fans I know where to get the high flow ones. You just have to get a power supply for them. Check the appliance stores for trade ins. You may be able to score a fridge there for a good price. doesn’t matter if it works the airtight seal is what you need and a tray in the bottom for the humidity beads and you will be there. Buy 2 hydrometers that way you can see if they are accurate, if so you will have one for shou and one for the sheng area.
The first pu erh that I have liked so far is this Golden Pu erh that I will be buying tomorrow. Will be happy to swap out some of it – there are a lot I have yet to try :)