The purpose of this experiment is to observe the effects of resting dry samples of aged raw puer tea prior to brewing.
Continue reading →Young Raw Puer Storage Experiment: Unheated vs Overheated (1 year)
This is the second update to a reddit post I wrote a little over 2 years ago, which detailed my failed first attempt at heated tea storage. See the previous update here.
White Tea Storage Experiment: 24°C vs 36°C (1 year)
The purpose of this experiment is to observe the effects of heated storage on the aging process of white tea.
Ripe Puer Storage Experiment: 24C vs 36C (1 year)
The purpose of this experiment is to observe the effects of heated storage on the aging process of ripe puer.
Continue reading →Black Tea Storage Experiment: 24°C vs 36°C (1 year)
The purpose of this experiment is to observe the effects of heated storage on the aging process of sun-dried black tea.
Continue reading →Young Raw Puer Storage Experiment: The Role of Oxygen
The purpose of this experiment is to demonstrate the role of oxygen in imminent drinkability of young raw puer.
Continue reading →Water Recipe: Complex Syrup
Complex Syrup is a water recipe with a focus on sweet, bass-heavy intensity.
Continue reading →Ripe Puer Storage Experiment: 24C vs 36C (6 months)
The purpose of this experiment is to observe the effects of heated storage on the aging process of ripe puer.
Continue reading →Black Tea Storage Experiment: 24°C vs 36°C (6 months)
The purpose of this experiment is to observe the effects of heated storage on the aging process of sun-dried black tea.
Continue reading →White Tea Storage Experiment: 24°C vs 36°C (6 months)
The purpose of this experiment is to observe the effects of heated storage on the aging process of white tea.
Unheated left, heated right. The difference is so subtle it’s almost not there. It’s especially difficult to judge because of the variation in material.
Continue reading →