tag:blogger.com,1999:blog-1693176331381554957.post7724486049634893036..comments2024-03-23T10:16:21.093-07:00Comments on MattCha's Blog: Alternative Uses for Marco’s Hot Box: Testing Aging Potential and Turning Young into Semi-AgedMatthttp://www.blogger.com/profile/02736984697520031171noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-1693176331381554957.post-71961581482176424132019-12-12T21:36:19.756-08:002019-12-12T21:36:19.756-08:00Anonymous,
Sounds glorious. For you the issue is...Anonymous,<br /><br />Sounds glorious. For you the issue is more about slowing the aging down.<br /><br />PeaceMatthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-79883967512945830772019-12-11T13:08:36.962-08:002019-12-11T13:08:36.962-08:00At latitude twenty four(sub tropics) it takes a ye...At latitude twenty four(sub tropics) it takes a year and half to get an idea of the long term ageing potential of a tea. The storage is year around windows open by the sea.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-79710246124443471832019-12-10T13:50:53.248-08:002019-12-10T13:50:53.248-08:00Anonymous,
These are good questions...
If aging ...Anonymous,<br /><br />These are good questions...<br /><br />If aging is considered in this way:<br /><br />https://mattchasblog.blogspot.com/2018/09/puerh-semantics-when-to-call-it-aged.html?m=1<br /><br />Then adding aggressive amounts of heat and humidity could, theoretically, bring a puerh into an aged state. Even though it doesn’t represent the aging that I intend for the puerh, it could show us that the puerh can come out decent on the other end of aggressive storage. If it comes out good after aggressive storage than I think it’s safe to assume that it will also do well in less aggressive storage.<br /><br />I totally agree with the statement that different regions, how tight the puerh is pressed, how it was previously stored, other characteristics of the puerh itself dictate an optimal storage direction for each puerh production. It also depends on what characteristics in a puerh the person aging it is looking to accentuate or which characteristics they prefer with aging and each persons limitations with aging.<br /><br />I think as a general rule certain regions preform better in certain storage, but as stated above, it’s personal and there are many other factors. I just tired a Kunming dry stored 2002 thought to be Jinggu and it’s dry storage was brilliant. Even Shah likes this one dry. <br /><br />Interestingly, the two cakes I tried to age one was bulang/ Menghai which I thought would aged better and drop the harshness and it didn’t. The other was lincang which I thought would suffer more and it came out on top. I think if I did this for a few monte months/ years the bulang would have benifited.<br /><br />Both cakes were from the same warehouse but I did check the cakes humidity before putting them through the experiment.<br /><br />Peace Matthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-71993828931192763362019-12-10T10:19:23.905-08:002019-12-10T10:19:23.905-08:00marco,
Yes, it’s kind of done in phases so as to ...marco,<br /><br />Yes, it’s kind of done in phases so as to remove too much condensation while still keeping it going. Truth is that Hong Kong Traditional storage is one I have very little experience with. How about “unconventional Hotbox storage”? Hahaha<br /><br />PeaceMatthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-36923668615911243982019-12-10T06:53:34.009-08:002019-12-10T06:53:34.009-08:00Marco & Teaboy,
It is apparent to me through ...Marco & Teaboy,<br /><br />It is apparent to me through these comments that I was a bit vague on the details so let me try here to be as specific as I can....<br /><br />I took Marco's hot box design as linked in the main article got the temp to try to climb as close to 40C as possible. Then I added in about 5 squares of tap water dampened paper towel to the point that water was not leaking out but that it was pretty much fully saturated. Then I placed this paper towel in the hot box.<br /><br />I had wrapped my cakes when then arrived by mail in Saran Wrap which is a clear cling food wrapping then placed them in a Ziploc bag (I now recommend Mylar as it seals better- another Tip from marco). I took these cakes out of Ziploc but kept them wrapped and placed them in the hot box.<br /><br />When the paper towel would dry out I would just add another. It doesn't take long before condensation fills the hot box. I would wipe away the condensation with a dry paper towel even daily to a few days. After a while you can see the wrapped cakes start to fog. When this happened I would closely monitor and rewrap them in saran if needed.<br /><br />The point was to keep the condensation going only in a mild state and have the wrapped cakes have a very mild to not much fog without getting the wrapper wet. It is maddeningly hard to do. The conditions, as I said are rainforest like.<br /><br />PeaceMatthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-33212985656335922802019-12-10T05:39:43.160-08:002019-12-10T05:39:43.160-08:00how does it give you an indication about aging if ...how does it give you an indication about aging if it is a completely different storage than yours?<br /><br />If I remember correctly Shah once wrote that different regions react well to different storage types.. That Jinggu (XZH) aged well in humid places, in contrast to another area (can't recall..)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-26538246019003782242019-12-09T17:31:04.223-08:002019-12-09T17:31:04.223-08:00HI matt!
Just to be clear, the cakes are sealed b...HI matt! <br />Just to be clear, the cakes are sealed but outside of that there is very high humidity? How come? Why not keep it at natural humidity since the cakes are sealed anyway? Just curious. <br />I'm always excited about people trying to aggressively age puerh.<br />Teaboyhttp://teasecrets.home.blognoreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-34674204893003933802019-12-09T16:18:57.200-08:002019-12-09T16:18:57.200-08:00Wow Matt you are pushing it to the limit! I have ...Wow Matt you are pushing it to the limit! I have one hotbox at a higher temp i.e. 40C but still with humidity in the 60s. How do you manage the condensation, you let it get a bit wet and then dry it out in phases? You are trying to do HK Trad in a hotbox.marcohttps://www.blogger.com/profile/15299689052411315062noreply@blogger.com