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

The purpose of this experiment is to observe the effects of conditioning ripe puer to a range of humidity levels in the short term.

The purpose of this experiment is to observe the effects of air exposure on the taste of young raw puer over time.

It turns out, it’s not a defect.

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

This experiment, which began on March 1, 2019, should fulfill two purposes. First and foremost, to verify that my hotboxes will not produce defects in the tea. The second purpose, of much lesser importance this early on, is to note differences between young raw puer stored at 36°C and 40°C.

This post details my personal heated storage system.