Translated Article – Sealed Pu’er Storage Comparison Experiment

6 thoughts on “Translated Article – Sealed Pu’er Storage Comparison Experiment”

  1. Really interesting. Confirms that pumidor-type sealed storage has generally good results, right? Interesting that it says there’s no microbial activity in sealed storage. How do we know that?

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    1. Hi there,

      Very good points. I don’t believe this article offers any references for any of the statements found inside. They may be out there, but I have not looked myself. Cheers!

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  2. Natural Storage No Seal – ” The tea leaf basically had no fragrance left. There was a slight taste change related to aging.”
    I suppose that natural storage has a tons of variables and transformation ability ( maturing ) of tea it self as well: 1. was experiment done right after the processing or tea was stored somewhere a while ?
    2. what type of mao cha …bush, arbor, wild arbor?

    Your notes towards the natural storage are very similar to characteristics of wet stored tea when transferred and stored in dry place.

    Very interesting experiment, more details would be appreciated.
    thanks for sharing!

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    1. Hello,

      For some of your questions please review the section titled “Experimental Methods” and the paragraph just before it. I would also recommend you reread the title of this blog post as well as the first few sentences written at the very top.

      This article was published on puercn on 1/1/2019. The experiment was conducted after four years of sealed storage. After reviewing the sections I have recommended the picture may be much clearer to you. As for any remaining questions, I’m afraid I am unable to answer them.

      Cheers

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  3. Hello, this is u/EatenByWeirdFishes from Reddit. I asked for this article to be translated and you delivered. I really appreciate you putting in the work to do this! I should have thanked you earlier but I didn’t think to post a comment here.

    As for my thoughts on the experiment itself, you’re right about them leaving out some variables, there could certainly be much more detail. That said, the results of this experiment were almost totally consistent with the very early (3-month) results of my own. I found that vacuum sealed was the most bitter, and the difference wasn’t so subtle even though the time frame was so short!

    The only inconsistency, which I don’t believe is a fault of either experiment, is that my pumidor storage (equivalent to “no seal” in this experiment) was by far the least bitter.

    In this experiment, they said for no seal storage, “Bitterness/astringency was reduced, however, the degree of reduction was inferior to the sealed teas.” I find this peculiar, since my pumidor (no seal) sample softened in flavor the most out of all the samples by a wide margin (which I double-checked).

    Thanks again for the translation.

    Cheers

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