Just purchased and received a bunch, and one was the 2009 you're talking about in this video. It's very special to me, as 2009 was when my wife and i were married. When i was breaking down the cake, I noticed that the production/ packing date on this is not only our anniversary year, but month! Not day, but only a few before!
Really enjoyed this video, I was pushed into thought by this Interesting and compelling conversation. I only have a 10-12 kilos of tea stored, but it’s in an environment that has a relatively stable but very different storage from how the cakes you discussed are stored. I don’t track daily but my average humidity is around 76% and average temp is around 24C-25C. What I notice is my teas will change quickly. Of course young Sheng changes faster in general, but even some 5-10yr old teas have noticeable changes every 6-8months.
I highly recommend you get a bluetooth thermometer/hygrometer, they are cheap and allow you to track the two parameters over time, then show you a nice curve on your smartphone. I think there are two components to aging: the oxidation, which takes a long time (years), and the microbial activity, which can change within days or weeks according to humidity, from an attic to a basement smell.
About the odor and the sealed bag, if the seal bag is made of just paper as I assume that one is, the odor would still reach the tea given enough time. I would think that you would need a very thick material through which odor cannot penetrate when exposed even longer periods.
I am also experimenting with aging white tea and a bit of sheng in a pumidor at currently very stable 27°C +- 0.2 degree and humidity just above 60%. I was also inspired by your first storage deep dive video about pu erh aging. Since there are so many opinions, I wanted to build my own opinion upon my own experiments. But I am always interested in more opinions of storing tea for aging it. :)
Aging tea is such a weird hobby , i love it but it takes a lifetime and you buy the tea , but then your opinions change over the decades Also i strongly agree with outdoor storage , i often bring pieces outside or on a balcony or window sill at night on nice weather days
To get interview with Mr lou senior will get better info on how to aged and store to become aged tea. Junoir lou 's experience on storing aged still has a lot of room to improve. In this interview has a lot of interruption from both party.
To be honest - I think it would have been more comfortable for Mr. Luo to speak in Chinese. He can listen to you in English and convey his thoughts in Chinese, and I think the conversation would have gone faster. I'm more similar to you, more conversant in English and okay, but not great in Mandarin. Some subtleties of what Mr. Luo wanted to convey could have been lost because he didn't know how to say the proper term in English. Regarding stable temperatures - this is a purely subjective opinion, but maybe the fungi and microbes present in the pu'er don't like hourly fluctuations as much as we do; it's far easier to adapt to a stable environment where temperature changes on the order of days. Mr. Luo could be right that over the order of years, a less stable temperature control might cause the quality of the tea to be poorer.
We often have long and deep discussions about tea aging. His English is quite rich, even though he can take time to collect his words. I was happy to shoot this video in English with him, it was also a kind of challenge.
![[EngSub]Gongfu Tea Master: Achieve Perfection in One Little Thing with a Lifetime 84歲泰斗：用一輩子，做好最日常的事](/img/1.gif)
Just purchased and received a bunch, and one was the 2009 you're talking about in this video. It's very special to me, as 2009 was when my wife and i were married. When i was breaking down the cake, I noticed that the production/ packing date on this is not only our anniversary year, but month! Not day, but only a few before!
Really enjoyed this video, I was pushed into thought by this Interesting and compelling conversation. I only have a 10-12 kilos of tea stored, but it’s in an environment that has a relatively stable but very different storage from how the cakes you discussed are stored. I don’t track daily but my average humidity is around 76% and average temp is around 24C-25C. What I notice is my teas will change quickly. Of course young Sheng changes faster in general, but even some 5-10yr old teas have noticeable changes every 6-8months.
How about tea that older than 10 years?
I highly recommend you get a bluetooth thermometer/hygrometer, they are cheap and allow you to track the two parameters over time, then show you a nice curve on your smartphone.
I think there are two components to aging: the oxidation, which takes a long time (years), and the microbial activity, which can change within days or weeks according to humidity, from an attic to a basement smell.
oh yes! drinking that 2009 Nannuo right now while watching, what a pleasure :)
Thanks for sharing these, I enjoy the content a lot. The sound is a bit low on this one.
About the odor and the sealed bag, if the seal bag is made of just paper as I assume that one is, the odor would still reach the tea given enough time. I would think that you would need a very thick material through which odor cannot penetrate when exposed even longer periods.
I am also experimenting with aging white tea and a bit of sheng in a pumidor at currently very stable 27°C +- 0.2 degree and humidity just above 60%.
I was also inspired by your first storage deep dive video about pu erh aging.
Since there are so many opinions, I wanted to build my own opinion upon my own experiments.
But I am always interested in more opinions of storing tea for aging it. :)
I hope your experiments will be fruitful! With a storage in a mylar bag and boveda pack, you can easily experiment different storage conditions.
Aging tea is such a weird hobby , i love it but it takes a lifetime and you buy the tea , but then your opinions change over the decades
Also i strongly agree with outdoor storage , i often bring pieces outside or on a balcony or window sill at night on nice weather days
It was extremely fun for me to watch this ….. 😂😂
I like that tea
Lovely man
Why everytime I wacth this guy hes so quiet
To get interview with Mr lou senior will get better info on how to aged and store to become aged tea. Junoir lou 's experience on storing aged still has a lot of room to improve. In this interview has a lot of interruption from both party.
To be honest - I think it would have been more comfortable for Mr. Luo to speak in Chinese. He can listen to you in English and convey his thoughts in Chinese, and I think the conversation would have gone faster.
I'm more similar to you, more conversant in English and okay, but not great in Mandarin. Some subtleties of what Mr. Luo wanted to convey could have been lost because he didn't know how to say the proper term in English.
Regarding stable temperatures - this is a purely subjective opinion, but maybe the fungi and microbes present in the pu'er don't like hourly fluctuations as much as we do; it's far easier to adapt to a stable environment where temperature changes on the order of days. Mr. Luo could be right that over the order of years, a less stable temperature control might cause the quality of the tea to be poorer.
We often have long and deep discussions about tea aging. His English is quite rich, even though he can take time to collect his words. I was happy to shoot this video in English with him, it was also a kind of challenge.