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 designed for general tea enjoyment.
Continue reading →Ripe Puer Storage Experiment: Unheated 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: Unheated vs 36C (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: Unheated vs 36C (6 months)
The purpose of this experiment is to observe the effects of heated storage on the aging process of white tea.
Continue reading →Young Raw Puer Storage Comparison: Unheated vs Overheated (6 months)
This is, in effect, an update on a reddit post I wrote more than a year ago, which detailed my failed first attempt at heated tea storage.
Continue reading →Testing DPcalc.org’s Mold Predictions with Young Raw Puer
The purpose of this experiment is to compare my observations of mold growth on young raw puer to the predictions of dpcalc.org.
Continue reading →Water Recipe: Truth Serum
Truth Serum is a water recipe designed for tea analysis.
Continue reading →Ripe Puer Conditioning Experiment
The purpose of this experiment is to observe the effects of conditioning ripe puer to a range of humidity levels in the short term.
Continue reading →Young Raw Puer Storage Experiment: Effects of Air Exposure (1 year)
The purpose of this experiment is to observe the effects of air exposure on the taste of young raw puer over time.
Continue reading →