Need help with my pu erh
Hi everyone,
as some of you now, I’m coming back to my ‘tea journey’. Today I’ve been reviewing the state of my pu erh (stored in cardboard boxes) and I’ve noticed that the ones that were no smoky now have that smoky smell…
How can I ‘restore’ those non smoky teas? (if possible).
I would also like to know if it would be better to store in different boxes or bags each cake (and keep together all the jia ji for example) or to store it all together but spliting it in 2 boxes (smoky and not smoky).
Do you have a lot of humidity in your area? and what is the temperature of your storage space? I don’t know why it would be smoky but I know those two things can affect the tea. I’ve heard that some people even need to keep humidors for it
I definitely recommend storing smoky and non-smoky pu-erh separately, and sheng and shou separately. Tea absorbs odors very easily. I currently have one box for sheng (non-smoky), one for smoky sheng, and one for shou.
Yeah puerh absorbs smells very easily so smoky teas really need to be separated. The number of boxes easily starts to add up…
I taste everything and then I know where to put them in storage. Smoke can be a hard thing to air out of your tea.
I live in New England, and on humid days in the summer I spread out all my puerh on a table in a dark room so it can air out. If you can do this, it may help reduce the smoke. I feel that my teas are becoming more homogeneous, so have started putting similar teas in baggies within my pumidor. The pumidor, with the bulk of my tea, regulates the overall humidity while the baggies provide some separation between the different types of tea. The smoky puerhs don’t go into the pumidor at all; they have separate storage.
As others have said, separate the smokey from the non smokey ones. It also doesn’t hurt to take them out of the cabinet or whatever you store them in and air them out a bit.
How long have you been gone for? Sometimes it could take a month or two for the puerh to ‘adjust’ to its surroundings too.
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