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?
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.
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.
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.
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.
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.
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.
I’ve done some research about this recently. White teas age better in loose leaf form, though cakes are easier to store. Better with less air exposure as possible. Some suggest to wrap in foil, that’s what I’ve done for the only cake I’ve got.