Balt wrote:
Actually, the biggest problem is, that I'm on the south side and in
summer its about 38 Celsius (100 Farenhreit) in here.. and I think that
it does not good thinks to the tea...

Roy Fong claims high heat variations are good, the biggest danger is
wind blowing over the puer and carrying away valuable microbes and
spores. However based on the types of tea I have tasted and their
varied storage conditions, I have come to believe that humidity is more
important, and that periods of high humidity varied with dryness make
for good aging circumstances. I would be concerned about the cakes
getting too dry before I worry about too hot.

I have considered getting a humidity-controlled cabinet humidor that
would ordinarily hold cigars. Any thoughts, experts?