The purpose of this experiment is to observe how exposure to air affects the taste of young raw puer over time.
For this experiment, I used 2018 “Long Tang Gu Shu” from Yunnan Sourcing.
- Cake cores were removed from prior to reduce sample variation.
- Humidity was controlled using Boveda packs.
- A: 22C, 65% RH, not sealed (mini-pumidor)
- B: 22C, 65% RH, sealed in mylar bag
- C: 22C, 65% RH, vacuum-sealed
The samples were tasted blind.
- A: Sweet and vibrant, the least harsh of the 3 samples.
- B: Very similar to A, just a touch of extra harshness.
- C: Lots of harshness, a distinct lack of sweetness, and dead aromatics.
It is quite obvious now that the more air the tea came into contact with, the better it tasted. I’ll be setting up another air/oxygen-related experiment in an attempt to tackle the root cause of this.