Wow! what a site!

Thank you guys for the info, and bravo Mike for your site!!

Antoine




> 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