On Fri, 07 Jan 2005 11:05:42 GMT, Mydnight > cast
caution to the wind and posted:

>On Fri, 7 Jan 2005 11:24:44 +0100, (Antoine C.)
>wrote:
>
>>
>>
>>
>>Hello all!
>>
>>I am new here. My name is Antoine, i am 40 and live in Paris (France). I
>>am a real tea addict. My preference goes to chinese teas, particularly
>>Pu Erh and lightly oxydized Oolong, but i am open to all and drink all
>>teas.
>>
>>As the Pu Erh get better with time, i would like to store some cakes for
>>aging, but have no idea of the "technique"...
>>
>>Do you have any clue on the topic? what are the perfect temperature,
>>moist level ... ? are there better material for the can ? All knowledge
>>on the subject is welcome!!
>>
>>Best wishes,
>>
>>Antoine
>
>pilo_ is the master of Pu'er. You should visit his website, I think
>there is info there about it.
>
>http://www.pu-erh.net/
>
>
>But, I'm fairly sure it's safe to say that it should be aged in an
>open environment with adequate airflow and a minimum of moisture;
>don't worry about a can or anything. The temp should be warm.
>
>read the site. heh.
>
>
>Mydnight
>
>--------------------
>thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.


Try this page http://www.pu-erh.net/howtoage.html and check back soon
as I will be adding some more info to it in the near future.

BTW my name is Mike not pilo_ and a Master I am not, but I have done a
lot of research on the subject.


Mike Petro
http://www.pu-erh.net
remove the "filter" in my email address to reply