This is, in effect, an update on this reddit post I wrote more than a year ago, which detailed my first attempt at heated tea storage.

The purpose of this experiment is to compare my observations of mold growth on young sheng puer to the predictions of dpcalc.org.

The purpose of this experiment is to observe the effect of humidity on shou puer.

The purpose of this experiment is to observe how exposure to air affects the taste of young sheng puer over time.

It turns out, it wasn’t the end of the world.

These are a few chunks of tea I was going to use in my storage experiments.

This experiment, which began on March 1, 2019, should fulfill two purposes. First and foremost, to verify that my hotboxes will not cause defects to the tea. The second purpose, of much lesser importance this early on, is to note differences between young sheng puer stored at 36C and 40C.

This post will detail my personal heated storage system.

The purpose of this experiment is to observe how exposure to air affects the taste of young sheng puer over time.