Question regarding Pu-erh beengs, cakes etc

Personally, I store the whole beeng. Some people prefer to break up the beeng and then store it. If I am not mistaken, you can reach that “optimal” aged flavour much quicker when you break up the cake.

Thanks for the info, sounds like its personal preference then. I store them whole and use only the pieces I need at that time.

Yes agreed personal preference, as the broken cake will age quicker. On the other hand if you have a lot of it you may want to just pick out what you need and re wrap the cake. How are you storing your beengs?

Well, I currently just break off what I need and rewrap the cake in its paper and store it in a cardboard box with like Pu’s in a closet with stable humidity and temp away from sunlight, I never mix Shu and Sheng for storage.

Excellent way to store. The stable humidity and temperature will help the aging. Also doing good on keeping Shu and Sheng separate are two different entities all together. Just remember Pu’er is a “living” tea so the temp and humidity are crucial to the development of the tea. There is a link in the search topic area on this site about a “pumidor” you may be interested in.

Yeah, not a total noob to Pu-erh but still a noob. I read a LOT, so I picked up a lot of tips along the way. I don’t have much Pu-erh on hand but I hope to change that along the way. Its just so dang expensive and I don’t know whats good yet. Gotten lucky a few times but also bought a few duds. I think I have seen that Pumidor before, isn’t that yours? Its a cool idea!