I think the tin idea is important - if you use a bag it makes a big difference what kind of bag. Most plastic bags are not vapour barriers, you could easily do heat sealed 5mil mylar but normal transparent plastic (without a tin) would not be good I think
Hi Marco, Yeah good point.. The giant plastic bags those TW vendors use in those big barrel tins were quite sturdy things too and certainly nothing like standard grocery style ziplocs.
@@patriciadavis7804 Dancong can be quite good tea. It's not my most consumed oolong tea, but I do drink it on occasion. I like the Dancong offered by Wuyi Origin.
How do you think these ageing parameters relate to ball-rolled vs. unrolled? I’ve always thought a significant reason for the souring and resultant lower humidity requirements was because of the ball-rolled shape and wondered if it would be less important with an unrolled oolong. I’ve aged sheng, shou, and have been experimenting heavily with white tea ageing but I’ve never played with any form of longer term oolong storage. Mine usually just sit in sealed tins until used, with no special attention given to humidity. But I don’t have any that have lasted more than 3 years (yet)
The rolled certainly could have some impact but it is hard to say. Not a ton of controlled experiments out there. It makes me a little uncertain just discussing aging oolongs because there's not a ton of concrete information I've found.
What about 8 immortals dan cong or shui jin gui? I was thinking of getting unglazed pottery to store/age in, or I have a sealed air evacuate I use for coffee I was going to get another and put moisture absorber in as extra safeguard. These are my 2 favorite oolongs and am curious about aging.
Hard to say. But if they don’t contain too much moisture I don’t see why they wouldn’t be as good a candidate as any. The key with choosing a vessel is you want to make sure the tea stays very dry.
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