I've got a thirty year old commercial brand black tuocha that taste the
same as the same version on the shelf today. It aged 10 years in the
SouthWest and 20 years in the West. I can't help but think that
recommendations on storing puerh is just parrot talk. What else is
somebody from HK going to say about humidity and temperature. I worry
about exposing any tea to moisture. Any argument on storage can't be
settle for 30 years. I've got some certified green tuocha produced in
Jan 2000 that I put away as a retirement investment. There will be a
date of production if someone buys it and they can read Chinese. Every
beengcha I've seen comes in the tissue wrapping. I think a paper bag
is all you need for long term storage.

Jim

Michael Plant wrote:
....www meister babble stripped...
> FWIW, the guys at The Tea Gallery make the same claim that Sasha does
> regarding the alternating of dry and less dry environments for Pu'erh
cakes.
> They say that the seasonal variations in temperature and humidity in
Hong
> Kong are perfect for Pu'erh. They do not speak of air conditioning.
>
> If I ruin a $20.00 cake, that's one thing; if I ruin a $20,000 cake,
that's
> quite another. But, don't worry about me.
>
> Raise that humidity 10 percent or so and you have a good cigar
storage, as
> Jim said. Unless you're storing your cigars in England, and in that
case
> lower it 10 percent.
>
> Wise words. Thanks for reminder. I'm trying to get my hands on those
zisha
> clay canisters without paying an arm and a leg.
>
> Michael