This is a good topic. At above what % humidity level do you consider a puerh to be in "wet storage"?
Certain regions are naturally more humid than others. For example, if all other variables were identical, and you stored tea "without" any sort of climate control equipment in Kunming the result would be far different than if the same tea were stored in Guangzhou, with the more humid Guangzhou storage probably yielding a better end product.
In the above example would you call the Guangzhou storage "wet storage", or is "wet storage" more aptly where the humidity is maintained at artificially high levels through various manipulations of the climatic environment?
It is my understanding that changes in climate, much like the changes of the seasons, are very beneficial for the ultimate quality of a puerh. Alternating between humid and dry, etc. While I am certain that this could easily be simulated through mechanization, I deal with this type of equipment at work, to accurately control the environment (ie square footage) of a warehouse would be very costly. I am aware of special "climate control" chambers (much smaller than a warehouse) that are used to precisely control heat and humidity in order to "speed-age" green puerhs. Unfortunately I suspect these are most often used with intent to defraud.
Depending on your definition of "wet-storage" you may indeed be right that I have tasted it and not realized it. However, I have tasted many where I could tell that the tea had been stored in high humidity at some point. Whether or not it rose to level of being considered "wet-storage" is debatable.
You mentioned " Properly done wet storage" earlier, what exactly do you mean by that? What is the "Hong Kong" definition of "wet-storage"?
-- Mike Petro