another pu'er storage question

I would not do that myself, unless I wanted my puerh to smell and taste like cedar! I have heard of people storing puerh in camphor wood boxes in order to impart a camphor flavor/aroma, however the flavor dissipates after about 3 steepings whereas a natural occurring camphor aroma lasts throughout.

Mike

Thanks Mike. I don't want my tea to taste like cedar, and I don't have any camphor wood, so I guess I'll fight my wife for the only other closet that is not in a food preparation area.

That also excludes camphor mothballs. While I'm here if it was a high humidity climate with probability of mold from long term storage I'd consider a frost proof freezer around 35F. You can get a floor model for about $100. I would also consider just more cheesecloth wrap in a paper bag swapped out about once a year.

Jim

...

Um.... a freezer is a sure way to screw your puerh over.

MarshalN

I assume that occasional low temperatures would be ok, right?

You'll probably want to guard your humidity as much as your temps; although, as said previous - stay far away from a freezer. 60 degrees humidity would be ideal. I store mine in brown paper sacks and keep them away from ALL extremes - humidity, heat, light, and all scents etc. Home Depot and the like sell a two-doored melamine cabinet that works really well for me. I keep one door slightly ajar. Shen

What do you know about Puer that would mean low temperature is contraindicated perse? Surface bacteria and enzymatic activity still occur at freezing. If push comes to shove I'll take frost over mold. Be sure to add some dessicant to those paper bags.

Jim

PS Is the mold problem I read about > > > That also excludes camphor mothballs. While I'm here if it was a high

That would greatly depend on the strain of bacteria or microbe. Penicillium, Saccharomyces, Aspergillus Niger, Rhizopus, are all VERY temperature sensitive and are virtually dormant at low temps. Incidentally many of these are actually classified as fungi or mold yet all of these are documented as playing a roll in the development of pu-erh. While some of these are good, and some bad, to attempt to halt microbial activity through (near) freezing would IMHO be counter productive. The temperature range between 40 and 140 degrees F supports the progressive growth of many bacteria that would be otherwise dormant and many of these are indeed beneficial. The trick is obtaining the proper balance of these microbes. While humidity and temperature both come into play in obtaining this balance, very little "scientifically substantiated" data has been published on it. Collective wisdom seems to indicate 60% humidity and 70ish degrees F as the best target, with periods of fluctuation being perceived as beneficial.

Personally I would not use desiccant unless you had an unusually humid environment such as an extremely damp basement or some such.

Mike

In general, bacteria and enzymactic activity are still very active at freezing. Only at zero do bacteria become dormant. I'm not sure of enzyme reactions at that temperature. There is the tried and true method of blanching vegetables and letting them finish 'cooking' in the freezer by enzyme breakdown around 20F. I still don't see any categorization in the puer portion that makes it susceptible to freezing temperatures. I'll do some homework to see if that is true. I just wanted to make sure that was the contraindication. I pick freezing as the cutoff because I assume puer has moisture and I don't want it to expand and crack. I should try that with one of my cheap

Jim

PS I d> > Surface bacteria and enzymatic activity still occur at freezing. >

Jim, Lately I am curious why you continue to post when you are so incredibly resistant to honor anyone's (including expert's) opinions? You are unwilling to be even the slightest bit flexible and continue to argue "for argument's sake". It's becoming a chore and a bore to plow through belligerant posts that you would be the first to call "flaming". Perhaps, it's time to jump in the freezer, along with your pu-erh, and chill for a while. Shen

There are no experts in this group, only opinions including mine. I'm so passionate about tea I shout to the rooftops in my posts. That's my style and it ain't going to change. As far as the intimidation charge leveled at me occasionally do what every smart CEO knows. They ask the dumb questions so everybody is onboard with the smart answers.

Jim

PS All science can be corroborated otherwise you are argu> > Jim,