The purpose of this experiment is to observe how exposure to air affects the taste of young sheng puer over time.
For this experiment, I used 2018 “Long Tang Gu Shu” sheng puer from Yunnan Sourcing.
- A: 70-75F, 65% RH, not sealed (mini-pumidor)
- B: 70-75F, 65% RH, sealed in mylar bag
- C: 70-75F, 65% RH, vacuum-sealed
- Humidity is controlled using Boveda packs.
- Cores of cakes were removed prior in order to reduce sample variability.
- 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. Overall, not much has changed in these samples during these last 9 months, except for sample C, which took a turn for the worse. I’ll be setting up another air/oxygen-related experiment in an attempt to tackle the root cause of this.