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Lets say i have 1000g of sheng puer, in what storage would i put that in. Some websites say put it in a container that isnt air tight, others say yixing, and others just in the bamboo wraping. I want to invest in an amount of puer that will mature in the best possible way. I know Leo said not to leave it in the open, and that the storage conditions will determine the outcome of a matured puer. Puer is so much different than other teas, how do i get the best out of a young sheng pu to turn into a well rounded, clean lao sheng pu.I guess you could say im confused about how to go with long term puer storage. Thanks!
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@mpham787, to mature shengcha pu’er until it is round and still clean is a very skilled process. Most can mellow out the sharpness but make the tea muddled. Some make it dirty tasting. Others keep it clean, but lose the taste. To do it as you say, many people, even those in the trade, are finding the way.
I’d advise for 1kg of respectable quality shengcha to mature till it is not so “fierce” and darker, is to pack it quite tightly in a clean earthware. By clean, I mean free of chemicals and other alien matters. Avoid a big Yixing pot this size. 99.9% of such wares are made from dyed clays. At least half of that are with questionable additives.
An alternative is to wrap the tea in a few layers of “clean” paper.
In any case, avoid touching the leaves with the barehand; avoid also putting them close to the mouth or nose, lest moisture and grease from you become agents of unpleasant changes. Store the tea away from any smell, in the dark, and in average humidity. Noticeable taste changes happen from the third year onward, in normal, room temperature conditions.
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