Rich select said

Ripe Pu-erh Storage, Aging, and Flavor

A lot has been written and discussed about how to store sheng, and how flavors develop under varying types of storage and humidity, and how they change as they age. Much less has been written about these same issues for shu.

I store my shu in a closet pumidor with humidity at 60%. Some people store their shu out in the open and don’t pay much attention to humidity.

Has anyone done experiments with shu storage? Like, say, comparing the same shu under different storage conditions?

I am finding that samples stored in baggies have not fared well, even in my pumidor. I get a stale taste, and some kind of perfume chemical like taste in those. Interestingly, I find that most samples I’ve purchased from the Puerhshop, which come in little plastic baggies that were probably made years ago and stored that way, have a similar flavor. I was wondering if this is a sign of poor storage.

As for aging, we all know that wet pile flavors dissipate over time. I find that for many of my shus, at about the 10 year mark, they start to really mellow out and take on a different character. Have any of you found this to be the case?

How do you store your shu, and how is it working out?

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