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Any parent worries about their child and any farmer worries about his crops. Why should the matter differ for the one storing puerh? Yesterday, I decided to check out one of the cakes I’ve been storing for about a year-and-a-half.
Fresh out of the box, this ’13 cake looked, smelled, and tasted top notch. After several mths, I reached for it again, finding it flat, with a taste of crayola. More recently, I received an ’05 Ba Jiao Ting which was similarly flat, which I also attributed to storage. This is not a matter of humid storage, but what seems to possibly be stuffy storage.
Both cakes, along with a few others， were transferred to the more capacious storage vessel and allowed to sit for a little over a month. The crayola effect has completely vanished from the ’13 and the ’05 is sufficiently old where some of that is to be expected. It is certainly a better-tasting puerh, possessing considerably more depth and intensity. It is definitely a production in line with the grade and reputation of the the company.
It seems that storing is a far more forgiving process than one would expect. Productions old and young were resuscitated in little over a month of more ideal storage. I suppose that this transfer is akin to letting the tea sit out for a duration before drinking. It’s a relief to know that storage can be so flexible.