You will likely need to make some adjustments to your standard brewing parameters upon making the switch to my personal water recipe. This post will outline my suggested parameters.
Continue reading →Shou Puer Conditioning Experiment
The purpose of this experiment is to observe the effect of humidity on shou puer.
Continue reading →Young Sheng Puer Storage Experiment: Effects of Air Exposure (1 year results)
The purpose of this experiment is to observe how exposure to air affects the taste of young sheng puer over time.
Continue reading →“Heat Defects” – The lemon ester note.
It turns out, it wasn’t the end of the world.
Continue reading →Testing DPcalc.org’s Mold Predictions with Young Sheng Puer (In Progress)
The purpose of this experiment is to compare my observations of mold growth on young sheng puer to the predictions of dpcalc.org.
Continue reading →84% RH Sealed Storage Failure: Mold.
Young Sheng Puer Storage Experiment: 36C vs 40C Temperature Comparison (3 month results)
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.
Continue reading →My Modified Hotbox Design for Puer Storage
This post will detail my personal hotbox storage.
Continue reading →Water Comparison: Sodium Bicarbonate vs Potassium Bicarbonate for Alkalinity
The purpose of this comparison was to observe any difference between using sodium bicarbonate and potassium bicarbonate for alkalinity.
Continue reading →My Custom Water Recipe for Tea
Water affects tea.
Continue reading →