tag:blogger.com,1999:blog-21945233.post3517199488912717345..comments2023-07-26T08:53:36.336-07:00Comments on tea closet: Wet Storage SensitivityUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-21945233.post-51943891321187356402012-08-14T01:07:05.353-07:002012-08-14T01:07:05.353-07:00Ah I see where the confusion came from - I think I...Ah I see where the confusion came from - I think I told you that the pu I'm sending you are all traditionally stored, but I didn't tell you that I was also sending you a sample of the 2005 CGHT, which was a last minute addition. That cake is not traditionally stored, although it was certainly stored in a humid environment with no obvious climate control.MarshalNhttps://www.blogger.com/profile/16776398824139018801noreply@blogger.comtag:blogger.com,1999:blog-21945233.post-19535420626632284652012-08-14T01:04:03.453-07:002012-08-14T01:04:03.453-07:00I actually don't think my version is at all tr...I actually don't think my version is at all traditionally stored (what you're calling wet storage). The sample I sent you is what I'd call natural storage - stuff that's been just left on their own to age, without artificial attempts to speed it up or slow it down. In a moist environment like Taiwan or Hong Kong, a very low amount of mold (as evidenced by bits of white at the stems) is quite common. <br /><br />Traditional storage would yield a much punchier tasting cake with a stronger sense of mold and sharper taste. The leaves also look different.MarshalNhttps://www.blogger.com/profile/16776398824139018801noreply@blogger.com