Ripe Puer Storage Experiment: 24°C vs 36°C (2 years)

The purpose of this experiment is to observe the effects of heated storage on the aging process of ripe puer.

See this post for the previous update.

Result: The heated sample has less astringency, thicker texture and a more refined flavor, which is certainly preferred.

Leave a Reply

Your email address will not be published. Required fields are marked *