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Empirical Tea

Experiments and stuff.

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January 5, 2021January 14, 2021 by Arby

Water Recipe: Truth Serum

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Truth Serum is a balanced, versatile recipe designed to extract lots of character.

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January 6, 2021January 7, 2021 by Arby

Young Sheng Storage Comparison: Unheated vs Overheated (6 months)

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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.

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January 6, 2021January 6, 2021 by Arby

Testing DPcalc.org’s Mold Predictions with Young Sheng Puer

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

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October 26, 2020January 6, 2021 by Arby

Shou Puer Conditioning Experiment

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

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October 17, 2020January 16, 2021 by Arby

Young Sheng Puer Storage Experiment: Effects of Air Exposure (1 year results)

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

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September 5, 2020January 6, 2021 by Arby

“Heat Defects” – The lemon ester note.

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

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June 22, 2020January 6, 2021 by Arby

84% RH Sealed Storage Failure: Mold.

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

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May 31, 2020January 6, 2021 by Arby

Young Sheng Puer Storage Experiment: 36C vs 40C Temperature Comparison (3 month results)

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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.

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February 4, 2020January 6, 2021 by Arby

Modified Hotbox Design for Puer Storage

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This post will detail my personal heated storage system.

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January 13, 2020January 6, 2021 by Arby

Young Sheng Puer Storage Experiment: Effects of Air Exposure (3 month results)

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

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